We love to bad-mouth processed foods – usually while our mouths are full of it. It’s also played an important role in kitchen science, wars and women’s liberation.
Author Archives: Jeffrey Miller
With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time.
There’s a reason why pizza is so popular. Humans are drawn to foods that are fatty and sweet and rich and complex. Pizza has all of these components.
Between 1950 and 1975, vodka went from being a statistical blip to America’s best selling spirit.
One hundred years ago, on Jan. 16, 1919, Nebraska became the 36th of the country’s 48 states to ratify the 18th Amendment. Prohibition may be long dead, but the speakeasies and cocktails it spawned are still with us.
Debunking some myths and exploring some little-known aspects of the Mexican spirit that’s become a global phenomenon
Huddling around a campfire and eating gooey marshmallows and warm chocolate sandwiched between two graham crackers may feel like primeval traditions. But every part of the process is a product of the Industrial Revolution.
Since the 1930s, the drink – a mix of mint, syrup, bourbon, water and crushed ice – has been the traditional cocktail of the Kentucky Derby.