Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Ice cream can be traced back to a frozen milk dish from the 7th century.

America's ice cream obsession began under Prohibition, with the street treat acting as a legal vice that helped ease the pain of the Great Depression.

George Washington loved to serve ice cream while hosting guests, and spent thousands of dollars on it in a single summer.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

In 1694, a Sicilian in Paris opened the first gelateria, a precursor to the ice cream parlor.

Vanilla was originally used as an additive in chocolate rather than as a standalone flavor.

One US Marine fighter squadron made their own ice cream during World War II

To boost his squad’s morale during World War II, squadron commander J. Hunter Reinburg developed a method for making ice cream on the fly: Empty ammo cans filled with ingredients were flown at altitudes high enough for them to freeze.

The Mister Softee ice cream truck began with two brothers in a Chevy van in Philadelphia, selling green ice cream.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

A guide to making ice cream with liquid nitrogen by flash-freezing dairy

Only existing in liquid form at extremely low temperatures, nitrogen can rapidly freeze cream, coconut milk, and other liquids into small crystals, producing smooth, creamy ice cream. As a safety precaution, liquid nitrogen should be handled in a well-ventilated area with safety goggles and protective gloves.

Ice cream trucks are surging in popularity

Modern companies like HipPOPs and Big Gay Ice Cream are driving a resurgence of ice cream trucks, with an annual growth of approximately 9%. Experts say the market will keep growing through at least 2030.

Kulfi, an ice cream predecessor that's still popular in South Asia, dates back to the 16th century.

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

There's no definitive reason why an ice cream sundae is spelled with an 'e' rather than a 'y.'

Make a popular no-churn watermelon ice cream, using just watermelon and milk.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

The frozen margarita was invented in Dallas using a repurposed soft-serve machine

On May 11, 1971, Dallas restaurateur Mariano Martinez adapted an ice cream machine to produce frozen margaritas using his father's recipe. The original machine now sits in the Smithsonian's National Museum of American History.

Conversation candy hearts were originally message-free medicinal lozenges

In 1847, a Boston pharmacist invented a machine that automated the production of his pharmacy's medicinal lozenges and then formed the New England Confectionery Company, which later became part of the company now known as NECCO. By the late 1800s, they were producing cookies with Valentine-themed messages and eventually brought the romantic messages to their smaller lozenges, which they later called Sweethearts.

How silica gel took over the world

Silica gel packets are those sugar packet-like bags that keep packaged foods and more dry and free of mildew. First invented in the early 20th century, they saw great commercial success starting in 1927, being deployed in traded goods across the world. This simple invention allows modern supply chains to extend across the globe by extending the preservation of shipped goods.

Tracing the history of refrigeration

Refrigeration has become critical to most of our lives. But not long ago, it wasn't available. How did we become so dependent on our fridges and freezers? This fun, informative podcast traces the history of keeping it cool with ice and...

During World War II, fighter plane turbulence was used to make ice cream.

The steep and slippery Russian ice slides sparked centuries-long obsessions with thrill-seeking

When a French traveler happened upon the 17th and 18th century Russian pastime of sledding down man-made hills, he brought the idea home and inspired others to modernize the mechanics. Adoration for coasters spread around Europe and eventually reached the US, where the scream machine would undergo major advancements.

Modern Champagne owes much of its existence to one woman: Widow Clicquot

Barbe-Nicole Ponsardin, better known as the Widow Clicquot, might not have actually invented Champagne, but her innovative approach to winemaking yielded many techniques still used today. Taking over her husband’s failing business after his death, the Widow Clicquot combined business savvy and innovative thinking to make the process easier, more efficient, and, most important, more profitable.

97% of Americans polled say they like or love ice cream

Esther Howland built a Valentine's Day card empire in 19th-century New England

In 1849, Howland launched her card business, the New England Valentine Company, in her home, staffing an assembly line with her friends, who'd piece together the intricate valentines. The cards were elaborately decorated, with silk, lace, and romantic verse. Howland's annual sales eventually grew to $100K and helped popularize the holiday in the US.

The origins of volleyball in a game called mintonette

Volleyball was invented in 1895 in Massachusetts, USA, by William G. Morgan of the YMCA. He aimed to create a less strenuous alternative to basketball, using elements from basketball, tennis, handball, and baseball. Originally called "mintonette," it was introduced at a YMCA conference and took off. Dive into the history from then until today here.

The frozen pizza was invented in 1950

In 1950, some pizzerias were premaking pies, allowing customers to take them home and cook them at their convenience. That same year, Philadelphia's Joseph Bucci filed a patent for a "Method of Making Frozen Pizza." Soon, frozen pizzas were appearing in grocery store aisles.

The ancient Romans invented the first known artificial sweetener—it involved lead.

Under certain conditions, very hot liquids can freeze more quickly than cooler ones—a phenomenon called the Mbemba effect, after the Tanzanian high school student who accidentally observed it.

In 1880, Jacques and Pierre Curie discovered that electricity could be produced by striking certain materials—the piezoelectric effect—a phenomenon that is seen in barbecue lighters.

Listen to how the 1902 'poison squad' experiments changed food safety in America

As part of government research, a group of young men were paid to eat standard American food—replete with food additives like borax and formaldehyde—which revealed the dangers of unregulated food. The work was led by the first FDA commissioner, Harvey Wiley, who helped end the "century of the great stomachache."

The unexpected origin story of the snow globe

In 1900, a Vienna tradesman named Erwin Perzy I was attempting to invent an inexpensive way to improve light amplification in hospital operating rooms. After experimenting with a glass globe filled with water, the idea for the snow globe struck. Industrious as well as inventive, Perzy eventually turned his idea into a successful business. Read the full article to learn how the invention grew to become recognized globally.

Saccharin was widely used in WWI when sugar was rationed

The substance was discovered by chemists in 1878, but its use became more common during World War I and also afterward as a result of sugar rationing. It had become a typical household item in the US and Europe by 1917. During World War II, the artificial sweetener again saw significant popularity.

The American middle class started imitating high-society weddings in an attempt to establish its status around the 1920s

Marshall Field's, a retailer based out of Chicago, published the first bridal registry in 1924. Brides magazine—which was geared to women creating elaborate wedding celebrations—debuted in 1934. This article dives into more of the wedding-industrial complex's history.

Different types of ice link water molecules together in unique shapes

The ice used to cool drinks—Iₕ—is composed of H₂O molecules arranged in hexagonal structures. This structure forms as ice expands during freezing, providing additional space between molecules, lowering the overall density, and allowing it to float in water. Under sufficient pressure, this spacing can collapse in many ways, creating new forms of ice.

Wine was often served at the Marshall court

Marshall was known for his love of alcohol. In the early 1800s, justices (loosely) maintained a rule that they could drink only when it was raining. On a sunny day, Marshall is said to have declared, "Somewhere in our broad jurisdiction it must surely be raining."

7/11's Slurpee was named by an advertising executive who wanted to capture the sound someone made when they sucked the drink through a straw.

Emily Dickinson was a prolific baker

Dickinson scholars have collected her recipes for gingerbread, doughnuts, and more, noting that she often wrote poems on the backs of them. The Emily Dickinson Museum says that the kitchen "was a space of creative ferment for her, and that the writing of poetry mixed in her life with the making of delicate treats."

Processed foods were marketed to busy wives in the 1950s

In the 1950s, they were marketed as time-saving conveniences for young families, especially those living in the rapidly expanding suburbs, who could easily find them in local supermarkets, making them a seemingly sensible alternative to fresh foods.

In 1924, the department store Marshall Field's invented the first modern 'wedding registry'

However, there were many traditions around wedding gifts before the wedding registry was invented, too—from dowries to marriage chests. Read about the history of the wedding registry in this article.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

Explore a visualization of the data behind Ben & Jerry's legendary ice cream flavors.

Iceberg lettuce was the salad staple people ate for most of the 20th century, popular due to its durability, long shelf life, and mild flavor.

Iceberg lettuce was introduced to the world in the 19th century by a Pennsylvania seed company and became popular thanks to its durability.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.