1) A brief history of peanut butter
North Americans weren’t the first to grind peanuts—the Inca beat us to it by a few hundred years. Peanut butter reappeared in the modern world because of an American doctor, nutritionist, and cereal pioneer John Harvey Kellogg, who filed a patent for a proto-peanut butter in 1895.
2) Cast iron pans and olive oil
There’s more than one reason why people are so obsessed with their cast iron cookware. Cast iron conducts heat more evenly than other types of pans, is virtually indestructible, and can be used to make almost any dish, from biscuits to steak.
3) 25 New Frozen Foods That Will Be Flying Off Shelves in 2021
Frozen foods have come a long way since Swanson sold its first TV dinners in the ’50s. While we’ll probably always wax nostalgic when it comes to those compartmentalized tin foil trays of yore, we’re more than happy with the way frozen foods have evolved (but for a trip down memory lane, check out these nine frozen foods that have long since been discontinued).
4) How to make Amaretto liqueur
Amaretto is an essential liqueur in the bar used for various cocktails, from the amaretto sour to the godfather. While it’s easy to find several commercial brands in the store, it’s just as easy to make your amaretto at home.
The Seckel pear was discovered growing near the Delaware River in Pennsylvania in the early 18th century by a farmer named Seckel.
The green bean casserole recipe, which uses Campbell’s cream of mushroom soup, was developed by Campbell’s test kitchen supervisor Dorcas Reilly in 1955. It has been estimated that as many as 20 million portions are served each year.
