Many iconic American dishes were happy accidents, proving that some of the best flavors come from mistakes, not plans.

A new history by Luke Barr chronicles the innovations, excesses and chauvinism of the French chefs who spawned a revolution ...

The Big Ideas: What Is History? How we cook and what we eat are an intimate reflection of our personal and collective pasts. By Jacques Pépin Jacques Pépin has been a chef and educator for more than ...

Andrew Smith offers up a volume of food resources in his book, The Oxford Companion to American Food and Drink, which reveals American food history and how it has influenced everything from slang to ...

Rochester, once known as 'Flour City,' has a rich history of iconic food and beverage brands that shaped American kitchens.

Many younger generations joke about bland Boomer meals, but food historians say those cooking habits are rooted in decades of economic hardship, wartime shortages, and changing food technology.

During the Seventies, Sonny Falcon would turn Texans into fajita fanatics at concession stands across the state. (Photo courtesy Falcon Family) One of the most interesting facets of the American ...