Discover the origins of the brownie at this Chicago hotel, where chef Joseph Sehl created the dessert in the 1800s for the ...

Seafood is popular today but that wasn't always the case, especially where lobster is concerned. Yet while Lobster thermadore ...

During World War II, companies devised shelf-stable foods for soldiers — powdered cheeses, dehydrated potatoes, canned meats ...

It is super interesting to know how people ate pasta in the 1800s, and I have to say that this recipe is much better than ...

Discover the delightful world of traditional British cuisine as we explore historic recipes and the rich flavors from ...

Culinary historian Diane M. Spivey shows the impact of African American culture on U.S. culinary traditions with her cookbook.

The wacky tradition has long been spotlighted in pop culture and seasonal state fairs. But its origins go way back ...

Barbecuing has been around a long time. In that time, the choicest types of ribs has greatly changed. In fact, it's difficult to even find this old school type.

Modern-day general stores are a nod to this old model, but today’s incarnations are upscale and well edited. Along with ...

Lizarraga is a garden support specialist at Olivewood Garden & Learning Center in National City. The garden, which began ...

At the turn of the century Dr. Harvey W. Wiley, the chief chemist of the U.S. Department of Agriculture, advocated for purity, transparency, and authenticity in the whiskey industry.

The Pennsylvania Department of Agriculture, 866-366-3723, uses a risk-based inspection reporting process for restaurants and other food handlers.