"mixed with horseradish and dried for storage, which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play ""King Henry the Fourth, Part II"". The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company. Mustard is most often used at the table as a condiment on cold meats.It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is"
"the flour mill to Rochester, New York. They named their mill the R.T. French Company. Robert French died in 1893 and brother George became company president. George (who developed the creamy yellow mustard) and another brother, Francis, introduced French's mustard in 1904. In 1926, French's was sold to J. & J. Colman of the United Kingdom, a company that produced home care products such as Lysol, Reckitt's Blue and Brasso, and its own mustard brand, as well as other products such as the Frank's RedHot condiment line. In 1928, the ""Atlantis Sales Corporation"" was formed as a subsidiary of R."
"in October 1949. However, it is used in small quantities as a spice when dried. Sotolon, the agent that gives the fungus its odour, also occurs in fenugreek, maple syrup and lovage. The possible North American variety has a more salmon to pink color with scant watery milk and a strong smell of maple syrup or caramel. In Quebec it is known as the maple milky cap (Lactaire à odeur d'érable), and is fairly commonly eaten cooked and also sold as a dried powder and used as a spice, much in the same way that the candy cap mushroom is"
"first World's Fair) in 1893. However, the molasses was sticky in this early prototype. In 1896, Louis discovered a method to separate the kernels of molasses-coated popcorn during the manufacturing process. As each batch was mixed in a cement-mixer-like drum, a small quantity of oil was added—a closely guarded trade secret. Before this change, the mixture had been difficult to handle, as it stuck together in chunks. In 1896, the first lot of Cracker Jack was produced, the same year the name was registered. It was named by an enthusiastic sampler who remarked: ""That's a crackerjack!"" (a colloquialism meaning ""of"
"Frank's RedHot Frank's RedHot is a hot sauce made from a variety of cayenne peppers, produced by McCormick. Frank's RedHot's recipe dates to 1896 to the ""Frank Tea and Spice Company"" in Cincinnati, Ohio. In 1918, owner Jacob Frank contracted for the Estilette Pepper Farm in Louisiana where Adam Estilette and Frank became business partners. The two men mixed spices, vinegar, garlic and cayenne peppers and allowed them to age, and created the original blend of Frank's RedHot as it first appeared on the market in 1920. The Original blend ranks low on the Scoville scale with 450 SHUs, but"
"Fry sauce Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe. Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which"
"with a blend of flavors between sweet and sour that was first produced commercially in 1869 by entrepreneur and chef Henry John Heinz in Sharpsburg, Pennsylvania. His company was originally called the ""Anchor Pickle and Vinegar Works"", but in 1888 it was renamed F. & J. Heinz. The use of ketchup by American consumers grew quickly after this date, and it was not long before hamburgers were almost universally accompanied by ketchup by the end of the nineteenth and into the early 20th century. Mustard is a significantly older condiment, as it is thought that the ancient Romans used a"
"particular. Colman's ceased production of French mustard in 2001 after Unilever, which now own Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-maker Amora Maille in 2000. Many British supermarkets still offer their own version of French mustard. The most commonly used mustard in the United States – and tied with Dijon in Canada – is American mustard sold as ""yellow mustard"" (although most prepared mustards are yellow) and commonly referred to as just ""mustard"". A very mild prepared mustard colored bright yellow from turmeric powder, it was supposedly introduced in 1904 by"
"Mumbo sauce Mumbo sauce or mambo sauce is a condiment developed in Chicago, IL but later popularized in takeout restaurants in Washington, DC and surrounding metro area. The red-orange sauce is similar to a barbecue sauce or plum sauce but sweet and tangy, and is put on fried chicken wings, french fries, fried jumbo shrimp, and fried rice. Its origin and ingredients are subject to great dispute. The trademark MUMBO name was first used by Argia B. Collins, Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. Since at least as early as 1950,"
"basic flavor is garlic rather than red wine and bone marrow. Another sauce called ""bordelaise"" in New Orleans consists of butter, olive oil, chopped shallots, parsley and garlic. This combination is the foundation of the classic ""escargots bordelaises"", a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and ""Spanish sauce"". Bordelaise sauce Bordelaise sauce is a classic French"
"Louis World's Fair. Initially formed as a partnership, Binney & Smith incorporated in 1902, and in that year Binney & Smith developed and introduced the Staonal marking crayon. Then Edwin Binney, working with his wife, Alice Stead Binney, developed his own famous product line of wax crayons beginning on 10 June 1903, which it sold under the brand name Crayola. The ""Crayola"" name was coined by Alice Binney who was a former schoolteacher. It comes from ""craie"" (French for ""chalk"") and ""ola"" for ""oleaginous"" or ""oily."" The suffix ""-ola"" was also popular in commercial use at the time, lending itself"
"1917, seeking to ""invent some new and startling cold soup"" for the menu at the Ritz-Carlton, he recalled his mother's soup. His experimenting soon led to a combination of ""leeks, onions, potatoes, butter, milk, cream and other seasonings"". Diat named it ""crème vichyssoise glacée"" (chilled cream vichyssoise), after Vichy, a spa town near his birthplace in France that is famous for both its exceptional food and its springs. The new item enjoyed ""instant success"". Charles M. Schwab was the first to sample vichyssoise and requested another serving. Vichyssoise was served the rest of the summer and the following summers. During"
"A plant in Souderton, Pennsylvania, was constructed in 1957 and closed in the 1990s. A plant in Fresno, California, closed in 1994. Manufacturing operations were consolidated in Springfield, Missouri. Historically R. T. French may have manufactured a complete line of spices and extracts, condiments, pickle products, sauces and gravy mixes, instant potato products, and pet care products, in particular canary and parakeet seeds. As of 2016, in certain markets French's markets mustards, Worcestershire sauce, a line of mayonnaise-based products, ketchup, barbecue sauce, potato sticks, and fried jalapeños, as well as a line of French's fried onions. French's French's is an"
"ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors. The following is"
"other ingredients.) Its name is related to the province of Béarn, France. In appearance, it is light yellow and opaque, smooth and creamy. Béarnaise is a traditional sauce for steak. The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (""pommes de terre soufflées""), and served at the 1836 opening of ""Le Pavillon Henri IV"", a restaurant at Saint-Germain-en-Laye, not far from Paris. This assumption is supported by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the Béarn region, a former province now in"
"North Vancouver, British Columbia. Frank's RedHot Frank's RedHot is a hot sauce made from a variety of cayenne peppers, produced by McCormick. Frank's RedHot's recipe dates to 1896 to the ""Frank Tea and Spice Company"" in Cincinnati, Ohio. In 1918, owner Jacob Frank contracted for the Estilette Pepper Farm in Louisiana where Adam Estilette and Frank became business partners. The two men mixed spices, vinegar, garlic and cayenne peppers and allowed them to age, and created the original blend of Frank's RedHot as it first appeared on the market in 1920. The Original blend ranks low on the Scoville scale"
"butter, brown sugar and rum sauce. The caramelized liquor-based sauce is often prepared using a cooking technique called flambé. This dessert can be served with vanilla ice cream or as a crêpe filling, but it is may also be eaten on its own. Cinnamon and nutmeg may be added as seasoning. The dish was created at the restaurant Brennan's in New Orleans, Louisiana by Ella Brennan and the restaurant's chef Paul Blangé in 1951. At this time New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of"
"in ""Mrs. A.B. Marshall's Book of Cookery"" of 1888. Her recipe for ""Cornet with Cream"" said that ""the cornets were made with almonds and baked in the oven, not pressed between irons"". The ice cream cone was popularized in the US at the 1904 World's Fair in St. Louis, MO. The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During"
"them into their menus during the mid-20th century. The improvements in potato freezing technology made by J.R. Simplot of Idaho City in 1953, made the large scale production of French fries possible. Before the potatoes were frozen, however, they had still lost some of their flavor during frying, but new processes such as a further improved Simplot invention avoided this inconvenience by 1967, largely thanks to the use of a mixture of cow tallow and soybean oil. This allowed Simplot and McDonald's founder Ray Kroc to collaborate, resulting in ready-peeled potatoes from Simplot's farms being delivered directly to McDonald's kitchens,"
"added. A blond roux is one that is cooked, stirring constantly, for approximately 5 minutes to remove the ""raw"" flavor of the flour and to add a slightly ""nutty"" flavor, while a brown roux is cooked longer (30 to 35 minutes) in order to deepen the color and flavor. Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources. Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana. Around 1983, a waiter"
"in 1825 in Vichy, a spa town in the department of Allier, France. As early as 1839, they were originally made purely from bicarbonate of soda and taken for their digestive properties. Empress Eugénie de Montijo is said to have been a fan. Later, they were made with mineral salts extracted from the local spring water. Nowadays, they include sugar and are flavoured with mint, lemon, or aniseed. The pastilles were mentioned by French author Guy de Maupassant in his short story, ""The Magic Couch"". During World War II, the sweets were used as ""branding and marketing"" by Vichy France."
"(used as condiment). They also used horsemint (used as condiment), juniper berries, Lamb's-quarters leaves, locust flowers, locust pods, mesquite pods, mint (used as condiment), mulberries, pennyroyal (used as condiment), pigweed seeds (used for flatbread), pine inner bark (used as a sweetener), pinyon pine nuts, prickly pear fruit (dethorned and roasted), purslane leaves, raspberries, sage (used as condiment), screwbeans, sedge tubers, shepherd's purse leaves, strawberries, sunflower seeds, tumbleweed seeds (used for flatbread), vetch pods, walnuts, western white pine nuts, western yellow pine nuts, white evening primrose fruit, wild celery (used as condiment), wild onion (used as condiment), wild pea pods, wild"
"a chef to King George IV of the United Kingdom, created the original sauce on which A.1. is based. A popular myth has it that the king declared it ""A.1."" and the name was born. It went into commercial production under the Brand & Co. label in 1831, marketed as a condiment for ""fish, meat and fowl"", and continued production under this label after bankruptcy forced ownership of Brand & Co. to be transferred to W.H. Withall in 1850. It was renamed A.1. in 1873, after a trademark dispute between creator Henderson William Brand and Dence & Mason, who had"
"a variety of uses of beef, pork and chicken, often roasted or grilled, as well as a variety of desserts including rich cakes, stollens, fruit pies, doughnuts and cookies. Even a local form of fresh stick pretzel, called Gus's Pretzels, has been sold singly or by the bagful by street corner vendors. Mayfair salad dressing was invented at a St. Louis hotel of the same name, and is richer than Caesar salad dressing. St. Louis is also known for popularizing the ice cream cone and for inventing gooey butter cake (a rich, soft-centered coffee cake) and frozen custard. Iced tea"
"World's Fair in 1904. According to legend, an ice cream seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice cream booth was the waffle booth, unsuccessful due to intense heat. The waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was subsequently copied by other vendors. A common practice is for modern food booths to operate as concession stands at various kinds of special events. These may be operated by small independent vendors, catering companies, or by established restaurants offering"
"Orleans Convention & Visitors Bureau, McCauley's Tavern was ""just off Bourbon Street"", and the original form of the drink was called ""Cuffs and Buttons"". Heron moved to Memphis, Tennessee, in 1889, patented his creation, and began selling it in sealed bottles with the slogan ""None Genuine But Mine"" and ""Two per customer. No Gentleman would ask for more."" Southern Comfort won the gold medal at the 1904 World's Fair in St. Louis, Missouri. In an episode of ""The Thirsty Traveler"" entitled ""A River of Whiskey"", spirits historian Chris Morris describes the original recipe of Southern Comfort. Heron began with good-quality"
"Most Famous Dessert."" Jell-O was a minor success until 1904, when Genesee Pure Food Company sent armies of salesmen into the field to distribute free Jell-O cookbooks, a pioneering marketing tactic. Within a decade, three new flavors, chocolate (discontinued in 1927), cherry and peach, were added, and the brand was launched in Canada. Celebrity testimonials and recipes appeared in advertisements featuring actress Ethel Barrymore and opera singer Ernestine Schumann-Heink. Some Jell-O illustrated advertisements were painted by Maxfield Parrish. In 1923, the newly rechristened Jell-O Company launched D-Zerta, an artificially sweetened version of Jell-O. Two years later, Postum and Genesee merged,"
"became popular regionally after its introduction at 2:30 p.m. on May 7, 1889, at the Louisiana (Purchase) Exposition under the brand Papoose Root Beer, for which he took out a trademark. He started a new business, Papoose Pure Food Products, built a factory, and began to market it in 1889. He expanded his product range to include mustard, pickled vegetables, and extracts. Then he moved into the spice business and became known for New Orleans and Cajun-style products. In 1963 the family sold the business, which has been owned in several different forms in its more than 130-year history. The"
"the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved along a variety of different lines. Creole jambalaya, or red jambalaya, is found primarily in and around New Orleans, where it is simply known as ""jambalaya"". Creole"
"listed historical monuments. The first bouillons appeared in 1855 thanks to an astute butcher, Pierre Louis Duval. He proposed a single dish of meat and a bouillon (soup/stock) to the workers of the market halls. In 1900, nearly two hundred and fifty bouillons could be found in Paris. They became the first popular chain of restaurants. Some other bouillons, more ""upper-class"", offered a reading room or some entertainment. Meanwhile, the charm of Art Nouveau spread through Europe, in architecture, furniture and decoration. The various World's Fairs in Paris 1878, 1889, and 1900, accelerated its influence and the restaurants followed the"
"meats. Use of filé powder by the Choctaw in the Southern United States in cooking is linked to the development of gumbo, a signature dish of Louisiana Creole cuisine. ""Also see root beer and filé powder."" ""Sassafras albidum"" is used primarily in the United States as the key ingredient in home brewed root beer and as a thickener and flavouring in traditional Louisiana Creole gumbo. Filé powder, also called gumbo filé, for its use in making gumbo, is a spicy herb made from the dried and ground leaves of the sassafras tree. It was traditionally used by Native Americans in"
"McIlhenny's combat helmet, along with the captured Japanese samurai sword that dented it, are on display at the National World War II Museum (formerly the National D-Day Museum) in New Orleans, Louisiana. Despite his interest in military service, McIlhenny felt obliged to enter the family business around 1940, when he began executive training at McIlhenny Company, maker of world-famous Tabasco brand pepper sauce at Avery Island, Louisiana. McIlhenny's grandfather, Edmund McIlhenny, had invented the fiery condiment. His father, John Avery McIlhenny, had presided over the company from 1890 to 1898. World War II interrupted McIlhenny's training at McIlhenny Company, but"
"Candy Plant in Lancaster, Pennsylvania. This record-breaking twist became a Guinness World Record, on July 19, 1998. Twizzlers are made of corn syrup, wheat flour, sugar, cornstarch, and in smaller amounts palm oil, salt, artificial flavor, glycerin, citric acid, potassium sorbate, Red 40, and soy lecithin. While the original flavor introduced in 1845 was licorice, in the late 1970s the company began to expand its flavors to include strawberry, grape, chocolate, cherry, and watermelon flavors, and a variety of shapes and sizes. In addition to their Twists, Bites, and Nibs of various sizes, Y&S introduced Pull 'n' Peel in 1994."