- Cooking for the Commander-in-Chief: The First Presidential Chefs
- Syllabub: Reviving a Lost Dessert
- Cooking for the Commander-in-Chief: 20th-Century White House Chefs
- Food Rationing in Wartime America
- Food Fraud: A Brief History of the Adulteration of Food
- Two Paths to Lobster Roll Perfection (Video)
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This Day in History
Krakatau explodes, 1883
The most powerful volcanic eruption in recorded history occurs on Krakatau (also called Krakatoa), a small, uninhabited volcanic island located west of Sumatra …
The health benefits of fruits and vegetables such as blueberries, broccoli, and kale are well documented, but which foods did our ancient forebears consider to be exceptionally healthy?
This mixture of canned soup, frozen green beans and fried onions has graced holiday buffets since the 1950s. But who came up with this trinity, and why has it become so famous?
Cinnamon has been in use by humans for thousands of years—possibly as early as 2,000 B.C.
Flint corn, or Indian corn, those ears with the multicolored kernels, crops up in all sorts of fall decorations. How is it different from other types of corn, and can you eat it?
Just in time for the change of seasons, here are a few more fun facts about this nutritious and delicious fall staple.
Beer–it’s the chosen beverage of English kings, Egyptian stonemasons and Homer Simpson. And it has a long and celebrated history going back to 3400 B.C.
It’s hard to envision prehistoric man enjoying lunch by the lake as much as we do. So how and when did the picnic become popular?
The hot dog is the quintessential summer food: cheap, tasty, great for grills and forgiving of even the most inexperienced backyard cooks. But who made the first hot dog?
Find out what made Southern women take to the streets during the American Civil War.
Believe it or not, the mind behind this summer indulgence wasn’t a marketing honcho, or even a chef – it was an 11-year-old boy.
It’s the chosen summer drink of thousands of thirsty kids every day, and the chosen rum-based tipple of Charles Dickens himself.
This week we’ll take a look at the rich history of Southern barbecue, and all its delicious regional variations.