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Food History

old-jello-pop-ad.jpg

What Happened To Jell-O Pudding Pops?

During the 1980s, Jello pudding pops were featured freezer treats in millions of American homes. Fudgsicles never really had anything on them. Even in into the 1990s, Jello pudding pops were still going strong. And then, poof, they're gone.

Read on...

Food Science

canned-food-expiration-date.jpg

Is it OK to Eat Expired Canned Foods? How Long Do They Last?

There are countless shelf stable foods in your pantry. Some of them sit there for years. Maybe you have a can of vegetables in your cabinet that has been there for years. On the bottom is an expiration date. It's expired! Does this mean it is unsafe to eat it?

Read on...

Food History

old-jello-pop-ad.jpg

What Happened To Jell-O Pudding Pops?

During the 1980s, Jello pudding pops were featured freezer treats in millions of American homes. Fudgsicles never really had anything on them. Even in into the 1990s, Jello pudding pops were still going strong. And then, poof, they're gone.

Read on...

Food Science

canned-food-expiration-date.jpg

Is it OK to Eat Expired Canned Foods? How Long Do They Last?

There are countless shelf stable foods in your pantry. Some of them sit there for years. Maybe you have a can of vegetables in your cabinet that has been there for years. On the bottom is an expiration date. It's expired! Does this mean it is unsafe to eat it?

Read on...

The Latest Lore

How Hot are Serrano Chiles? Scoville Heat Rating

21 Nov 2013 14:27

Serrano means "highland" or "mountain" in Spanish so the name of the serrano chile denotes its origin in mountainous regions. Although similar to a jalapeno, they are smaller, hotter, and many people find them to have a fuller and more herbaceous flavor. The pods are from one to four inches long and about 1/2 inch thick, with most pods being on the smaller side (1-2 inches). Immature pods are a light to deep green and they mature to red….

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The Origin and History Of Granola

18 Nov 2013 15:08

The first ready-to-eat breakfast cereal was actually John Harvey Kellogg's granola. But it was based on James Caleb Jackson's earlier invention, in 1863, which he called granula. So, although Kellogg's granola was not the first cereal made, or even the first cold cereal, it was probably the first that we would consider a modern cereal.

Unlike Kellogg's version, Caleb's cereal needed to be soaked in water before it was eaten.

It was fourteen years later when Kellogg unveiled his granola product at his Battle Creek Sanitorium.

By 1881, his company, Kellogg's Sanitas Food Company, was selling two tons of granola a week.

The video below describes the development and history of granola….

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Why Does Brown Sugar Dry Out and Harden and What Can I Do About It?

16 Nov 2013 20:00

Brown sugar is simply white sugar to which a molasses syrup has been added. The darker the sugar, the more molasses has been added. Molasses is a byproduct of the sugar refining process that is originally removed. In brown sugar, the molasses just coats the outside of the sugar crystals so it is like a moist sticky glue that surrounds each and every grain of sugar. This is why brown sugar can be packed together and will hold its shape somewhat….

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Raw or Turbinado Sugar Versus White Sugar

14 Nov 2013 02:17

What is raw sugar?

There are some products on the market now being sold as raw sugar and of course, that sounds like sugar that is not fooled with, but that is not really the case. Using the term, as far as I'm concerned, is nothing more than marketing, because, as far as food labels are concerned, there is no standard definition as to what raw sugar is. I can tell you what it is NOT, however….

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No Caster Sugar for Your Recipe? No Problem, Here's a Substitute

12 Nov 2013 20:25

What is Caster Sugar?

Caster sugar, often spelled castor sugar, is a term that is used in Britain, but most of us here in the states have never heard of it. It is actually just superfine granulated sugar and you may find it labeled as simply superfine. It's also called bar sugar since bartenders use a superfine sugar for some cocktail recipes, instead of a simple syrup. In French cooking, it's called sucre semoule….

Read More.


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