For easy frosting decorations, use the back of a spoon to swirl circles and wavy lines in the frosting. Lift the spoon to form peaks.
French's Mustard was originated by George J. French and was first sold in 1904, the same year that hot dogs were introduced at the St. Louis World's Fair.
Sprinkle your favorite ground beef casserole with butter-flavored cracker crumbs instead of potato chips for a richer taste.
Americans use more than 440 million cans of soup each year in a variety of recipes.
Make your own fruit-flavored yogurt by adding crushed fruit, honey, vanilla extract or spices to plain yogurt.
The only difference between old-fashioned and quick oats is that quick oats have been cut into two or three pieces to shorten cooking time.
Use your ice cream scooper when making meatballs. If making hamburgers, scoop out the meat and flatten with a spatula.
In 1925, A.A. Walter & Company opened the first plant constructed for the exclusive production of potato chips.
Salt wilts and toughens salad greens, so be sure to only add salt to a green salad right before serving.
The word "pumpkin" derives from the Greek word "pepon", meaning "cooked by the sun".
Do you favor thick, full-flavored chili? Let it sit in the refrigerator a day or two before serving.
It takes about 3,650 peanuts to fill a 5-pound jar of peanut butter.
Line a bread basket with foil, then a napkin, to help keep bread and rolls warmer longer.
Frugal colonists used leftovers in meat and vegetable pies baked in black iron pots. These became know as "potpies".
Worcestershire sauce is named after the town in England where the sauce was first developed from an old Hindu recipe.
When serving fruit juices or punch, make ice cubes from the drinks. This will keep the beverages from becoming watered down.
Ancient Greeks hearth-cooked pies of cheese, milk, honey and flour. Roman soldiers carried recipes for these "cheesecakes" around the world.
Unbaked cookie dough can be frozen for up to 4 months. It's convenient to have on hand when you want to bake a batch in a hurry.
One of the earliest known American cookbooks is "The Complete Housewife", published in 1761 by Mrs. E. Smith in New York City.
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