Le Creuset's France factory makes 10,000 of its $400 cast-iron pots each day

England's Stoke-on-Trent was a hub for ceramics

The area of Staffordshire was a major production center for over 300 years, exporting pottery from brands like Wedgwood across the globe.

Stainless steel and cast-iron pans should be used over older nonstick cookware

Although modern nonstick pans avoid forever chemicals like PFOA, they were previously used in the manufacturing of Teflon coatings and have been linked with certain types of cancer, infertility, and other adverse health outcomes. Vintage plastic utensils should also be avoided due to the leeching of contaminants in early formulations of plastic.

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.

'I Love to Eat' was the first nationally televised cooking show

Beard’s show, cohosted with Julia Child, debuted in 1946. It was invaluable in setting the stage for today’s massive trove of televised and online cooking content.

'This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.'

- Chef Julia Child (1912-2004)

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

James Beard and Julia Child were close friends and collaborators

The duo met when she was promoting her seminal book “Mastering the Art of French Cooking” in 1961. They quickly bonded, even referring to themselves as “Jiji,” a combination of Julia and Jim. Child, though, was initially prejudiced against Beard for being openly gay, which was rarer at that time.

How Faber-Castell makes pencils

One of the world's oldest industrial companies, Faber-Castell produces over 2 billion pencils a year, among many other staple products. In this quick video, watch the company's well-tried process for manufacturing the essential utensil, from mixing the graphite and clay to milling the wood of the pencils.

How Martha Stewart became the first self-made billionaire woman

Through her cooking shows, cookware, and media empire, Martha Stewart ascended to billionaire status in 1999, becoming America's first woman to achieve that number on her own. Despite a conviction in 2004 and time spent in prison, Stewart rebounded and continues to develop product lines and media, with an estimated net worth of $200M. Read more about her story here.

McDonald's french fries are, by far, the most popular french fries available at fast food restaurants around the world.

Fascinating evolution of the oven

From ancient wood-fired ovens in Rome and Egypt to modern microwaves, the oven’s evolution has shaped how we cook. Early ovens focused on heat retention, but breakthroughs like the gas stove in 1834, and the electric stove in 1892, brought precision. Then, in 1967, the microwave redefined convenience.

When it's good for your food to stick in the pan

Non-stick cookware has wired us to think any sticking in the pan is bad. While that's true for cleaning purposes, some foods—like thin smash burgers or sauces—require that stickiness to achieve the right taste or shape.

In the 1980s, a shipping container carrying thousands of plastic Garfield telephones fell into the sea off France's Breton coast, inspiring an enduring tradition of locals hunting for parts.

Financial hardships forced functionality into every piece of Marie Curie's wardrobe

Curie's upbringing in a family that lost its fortune when participating in failed uprisings for Polish independence instilled frugality in her. Much of the clothing she purchased, including for special occasions like her wedding, was repurposed for lab use.

Uncrustables' reinvention of the PB&J

In the 1990s, David Geske and Len Kretchman came up with the ingenious idea to package and mass-produce a crustless version of the peanut butter and jelly sandwich. This makeover to an American childhood staple resulted in a $1B business. Read this article in Mental Floss to learn more about the origins of the brand Uncrustables and its extraordinary success.

Early reviews turned ‘Harry Potter’ into an unexpected hit

Though only 500 hardback copies of "The Philosopher’s Stone" were printed in 1997—and mostly sent to libraries, due to doubts it would sell—glowing reviews and word of mouth fueled a surge in demand. Within a year, the book had sold more than 70,000 copies in the UK.

How the 'Wallace & Gromit' stop-motion animators nearly ran out of clay

The makers of hit claymation films like "Chicken Run" and "Shaun the Sheep" require a highly complex, waxless recipe for the clay used to create their familiar characters. When clay producer Newplast went up for sale, the studio had to prepare to run out of its beloved material. Luckily, a suitor purchased the company, keeping the clay production alive.

Danish cookies became a treasured Lunar New Year gift, thanks to their unique tin container

Hong Kong experienced an economic boom in the 1970s, which led to snacking, including on Western foods, becoming a cultural norm. Kjeldsens butter cookies became a popular treat, and their packaging, a distinct tin container, presented them as more refined than a simple snack. Instead, they were considered a worthwhile present for Lunar New Year.

Fremont, Ohio, produces over one billion pounds of Heinz ketchup every year, often sending the smell of the condiment through the small city

Most of the United States' Heinz ketchup is produced at the northeast Ohio plant, which has been open since 1937.

Estée Lauder once broke a bottle of the hit perfume 'Youth Dew' to convince French department stores to carry the product

Youth Dew, originally launched in 1953 as a bath oil, was wildly successful in the American market and one of the early products that cemented Estée Lauder as a luxury cosmetics brand. When the Galeries Lafayette in Paris hesitated to sell the perfume, Lauder "accidentally" broke a bottle of Youth Dew, causing the smell to spread throughout the department store. Shoppers began asking for the scent, and the department store agreed to sell it.

How Chef Boyardee fed America

Chef Boyardee wasn’t just a grocery store staple—it was once a key supplier for US troops in WWII. Founded by Italian immigrant Hector Boiardi, the company produced thousands of canned pasta rations daily.

Joan Didion's Friendsgivings had famous guests and massive home-cooked meals

The influential writer enjoyed cooking for large groups, which included novelists Philip Roth, Edna O'Brien, and Nora Ephron.

How Harlequin became the most famous name in romance fiction

The publisher, which began as a modest family operation in 1949 in Winnipeg, took off when it noticed its bestselling titles were romance novels. That success intensified as it began selling its titles in grocery stores during the 1970s. This deep dive explores its meteoric rise and how that would set the stage for the genre for years to come.

Bill Bowerman’s daughter-in-law found the waffle iron he used to create a breakthrough shoe

Nike cofounder and University of Oregon track coach Bill Bowerman poured polyurethane into a waffle iron for his first attempt at creating the revolutionary waffle-knit sole. The waffle iron, which was found in his backyard, now sits in Nike’s headquarters.

The Lewis and Clark expedition purchased more than 260 separate items to supply their journey.

The history of iconic pigments used in seven famous paintings

While art paints can be bought by the bucket at any craft store today, pigments throughout history have been difficult to come by. Art historian Kelly Grovier traces the fascinating history of pigments that make up hidden layers in masterpieces from Picasso and Hokusai’s Prussian Blue to Vermeer’s shade of red.

France's first restaurant guide, 'Almanach des Gourmands,' helped spread the restaurant concept across Europe and the US.

There's no definitive proof that Boulanger, the supposed inventor of the restaurant, ever lived

Legend has it that Boulanger's Paris soup shop was the first modern restaurant, but historian Rebecca Spang found no definitive proof that he ever lived. She did, however, find multiple documents referencing a different 18th-century Parisian, Mathurin Roze de Chantoiseau, as the "creator" of restaurants. (Some readers may experience a paywall.)

Estée Lauder used wealthy people's bathrooms to curate the color of the jars her products were sold in

While Lauder herself was just starting her cosmetics empire, she knew wealthy people who could afford high-quality products would always be her target market. In order to make her products as appealing to this market as possible, Lauder held up different colors of glass bottles in people's bathrooms to see what would look best with their decorations before landing on a turquoise bottle with a gold cap.

James Hemings, Jefferson's cook, popularized mac and cheese in the US

The statesman sent Hemings to France to sharpen his culinary skills where he picked up recipes of baked pasta with cheese and butter. The recipe Hemings likely dictated to Jefferson was later used in an 1802 White House dinner, the first major public dinner in the US to include the dish.

'Harry Potter' became one of the most successful franchises in history

What began as a story written in cafés by an unknown author grew into a global phenomenon—spanning seven books, eight films, theme parks, and video games—reshaping modern popular culture.

The economics of romance novels

Romance is the publishing industry's most popular genre, with over 44 million units sold in 2025 alone. This episode of "The Economics of Everyday Things" podcast explores how the once-maligned form became the most reliable kind of book in the industry.

The adoption of modern appliances led to the soap opera's rise

Soaps grew more popular as they transitioned to television in the 1950s. At the same time, the adoption of modern appliances like the automatic dishwasher and the clothes dryer offered housewives more free time, which soaps could now occupy. By 1970, CBS, NBC, and ABC were airing 18 daytime soaps.

David Ogilvy’s brother helped get him into the advertising business

Ogilvy sent a copy of his stove sales manual, "The Theory and Practice of Selling the AGA Cooker" (which Fortune magazine later called "probably the best sales manual ever written”) to his brother, who was working at London ad agency Mather & Crowther at the time.

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 word 'restaurant' comes from the Latin for 'restore'

Many believe the word came into use thanks to Boulanger, an 18th-century Parisian soup vendor. According to legend, his shop claimed it served "bouillons restaurants," or "restorative broths."

Mary Cassatt helped establish the impressionists' legacy in the US by persuading wealthy patrons to collect their work.

Latkes, or fried potato pancakes, are eaten on Hanukkah to honor the miracle of the lasting oil

Deb Perelman, author of seminal food blog Smitten Kitchen, walks us through her foolproof recipe for classic potato pancakes. Among her tips: choose russet potatoes for a lighter latke, use a towel to wring the water out for extra crispiness, and add a sprinkle of baking powder for a little more lift.

The American diner evolved from a 'lunch wagon' into a restaurant

Providence, Rhode Island's Walter Scott began serving homemade dishes from a freight wagon to late-night workers, who were looking for meals long after proper restaurants had closed for the night. Scott quickly inspired dozens of copycats, crowding the streets and leading to complaints. Soon, Scott and his imitators parked their carts, which became the earliest American diners.

The first glasshouse was constructed in 1931

The Maison de Verre in Paris was built to house a doctor's office on the ground level and an apartment upstairs. Unlike the typical model that would follow, this glass house exposed very little of the home's interior.

Beard was influenced by his godfather, a Chinese-born cook

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

How the Great Depression still shapes the way Americans eat

From fortified foods to nutrition labels, the legacy of an early financial crisis lives on in kitchens across the United States. Ethnic foods with their (supposedly) hunger-triggering spices were vilified and considered “stimulants” along the lines of caffeine and so, in their stead came prune puddings, canned-meat stews, and dairy-heavy vegetable casseroles featuring America’s first fortified foods. Read more here.

World War II helped convince food companies to produce more processed foods

Processed foods had existed since the 19th century, but they began infiltrating the mainstream during World War II, with foods designed to last on the battlefield for days. After the war, food companies saw great potential in the relatively cheap foods aimed at busy households. (Some readers may experience a paywall.)

The world's first webcam was invented in the early 1990s by scientists at Cambridge Computer Laboratory to monitor a coffee pot for researchers working in different labs on various floors.

Restaurants are ramping up chicken dishes in 'The Great Chickening,' an industry-wide move toward chicken and away from beef.

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.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

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.

James Beard completed his first cookbook in 1940

Beard began his culinary life as a caterer, but soon began compiling recipes for a cookbook that he published in 1940. Nine years later, he'd have his own cooking school.

30,000 men known as the 'League of Broke Husbands' once protested Dior's luxury fashion designs

In the 1940s, these men living in post-war France were angry about the waste and cost of the fabric needed to make its luxury clothing. Today, Dior is owned by luxury conglomerate LVMH.