Tea Sandwiches: History, Fillings and How They Are Made
The English tea sandwich grew out of Victorian afternoon tea. The Duchess of Bedford gets the credit, but the sources disagree on who started it and...
Grilled cheese and every other sandwich, from the griddle to history
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The English tea sandwich grew out of Victorian afternoon tea. The Duchess of Bedford gets the credit, but the sources disagree on who started it and...
The Hot Brown, Louisville's open-faced turkey, bacon and Mornay sandwich, is credited to chef Fred Schmidt at the Brown Hotel in 1926; accounts differ.
The bacon, egg and cheese sandwich: its place in New York delis and bodegas, the usual build, disputed origins, the British bacon butty and how it...
Warm and buttered in Connecticut, cold and dressed in Maine: how each lobster roll is made, why the split-top bun matters, and who claims the first...
Two Los Angeles restaurants, Philippe the Original and Cole's, both claim the French dip. The stories, the jus and the contrast with Italian beef.
Processed American cheese traces to Swiss experiments and a 1916 U.S. patent. A look at FDA labels, emulsifying salts and why diners use it on burgers.
Otto Rohwedder's bread slicer first sold loaves in Chillicothe, Missouri on July 7, 1928. The early failures, the 1943 ban and its reversal are traced here.
Grilled cheese and tomato soup have dated ingredients but no dated first pairing. What sources say about school lunch, wartime and flavor, plus soup methods.
Panino is the Italian singular, panini the plural. How the word became a pressed English sandwich, the Milan paninari of the 1980s, and how to press...
The chivito is Uruguay's national steak sandwich. Sources trace it to Punta del Este but disagree on the year, the customer, and what the first one...