How did the turkey become our go-to Thanksgiving entreé? It’s a story that involves the ancient Aztecs and more than one U.S. president, but probably not the Mayflower Pilgrims.
Foods strange and unusual have always moved in and out of culinary acceptance. Yet some of a modern chef’s most utilized ingredients have followed an amazing path from popular rejection to the professional kitchen pantry.
Ghosts and goblins have been celebrated (and feared) around the world for centuries, and immigration brought those diverse traditions to America, enriching and broadening our national culture.
If you think Millennials were the first ones to smear mashed avocado on toast, think again.
Urban legends prevalent in the culinary world often credit innovation and creativity to mere chance. This is especially true when it is women who are the culinary innovators. Melitta Bentz and Ruth Graves are two such innovators.