Why All of Upstate New York Grew Up Eating the Same Barbecue Chicken
(via Atlas Obscura) In 1950, Robert C. Baker, a professor at Cornell University, published Cornell Cooperative Extension Information Bulletin 862,
Read more(via Atlas Obscura) In 1950, Robert C. Baker, a professor at Cornell University, published Cornell Cooperative Extension Information Bulletin 862,
Read more(via mental_floss) It’s easy to say what a sandwich is. Grilled cheese?—definitely a sandwich. Bacon, lettuce, and tomato?—there’s no question.
Read more(via Wimp.com) These days, more and more people are out of touch with their food. We simply get what we
Read more(via mental_floss) From Roman orchards to modern-day supermarkets, the humble cherry has enjoyed a long and fruitful history. Here are
Read more(via Food Republic) Hamburger ice cream. Cheeseburger in a can. Food Republic takes a look at the ways people around the
Read more(via Great Big Story) At Dooky Chase’s Restaurant in New Orleans, a hearty bowl of chef Leah Chase’s gumbo is
Read more(via The Atlantic) The magic of cooking at 350 degrees isn’t magic at all, but chemistry. It is, for example,
Read more(via Great Big Story) For more than 300 years, the world’s rarest pasta recipe and its intricate shaping technique have
Read more(via mental_floss) What’s your favorite food? Chances are, there’s a museum dedicated to it somewhere. You might want to include
Read more(via Great Big Story) Nothing beats the sweet and savory soul food combo that is chicken and waffles. But, was
Read more(via Atlas Obscura) When life gives you lemons, you make lemonade—everyone knows that. When life gives you 1,250 gallons of
Read more(via Real Clear Science) Clearly, someone could not subsist on the current conception of “superfoods,” so how “super” are they
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