We bet there are some things you didn’t know about the legendary snack cake
Twinkies don't actually last forever.
Twinkies, love them or hate them, are a major cultural touchstone. These simple snack cakes are one of the most divisive foods around because of their nutritional content (or, more accurately, their lack thereof), but you have to admit that they’re tasty. Here are five things you didn’t know about the “Golden Sponge Cake with Creamy Filling.”
They Were Invented on April 6, 1930
James Alexander Dewar, a baker for the Schiller Park, Illinois-based Continental Baking Company, invented Twinkies during an experiment putting the machines used to make cream-filled strawberry shortcake to use while strawberries were out of season.
They Were Originally Banana-Flavored
The cream in Twinkies was originally banana-flavored, but it was switched to vanilla cream due to the World War II rationing of bananas. The flavor was a hit, so it stuck.
The Name Came From a Billboard
Dewar came up with the name for his product while in St. Louis when he saw a billboard for a company called Twinkle Toe Shoes. When Dewar retired in 1972, his unofficial title was “Mr. Twinkie.”
Their Shelf Life is Only Seven to Ten Days
They don’t actually live forever, contrary to popular belief.
They Were Off the Shelves for Seven Months and 24 Days
Hostess shut down production on November 21, 2012, but new owners Apollo Global Management and Metropoulos & Co got them back on the shelves on July 15, 2013.
5 Things You Didn’t Know You Could Do with Watermelon
It’s no surprise that watermelon is a healthy, hydrating and gorgeous looking summer fruit, but there are more uses for this melon than you might realize.
With the help of a few power tools, turn a watermelon into a tasty adult beverage and a serving vessel. It’s one-stop shopping with a batch of this punch for 275 calories per serving.
Recipe: Watermelon Punch Keg (pictured above) Grill It
A quick sizzle on the grill and cool watermelon makes a hot salad! Cooking also enhances the cell-protecting powder of the antioxidant lycopene.
Grab a bag of tortilla chips and call over the neighbors. If you thought tomato salsa was refreshing try this recipe on for size your guests with beg for the recipe.
Marcela Valladolid makes Watermelon Salsa, as seen on Food Network's The Kitchen
Dunk the flesh and the rind into a sweet and salty brine, you’ll cut down in waste and have a fabulous snack to show for it.
Got a ton of watermelon on hand? Get more mileage out of that fruit by juicing: the only equipment required is a blender and a fine mesh sieve. Use the juice for cocktails and smoothies it can be also frozen or mixed with pectin and sugar to make a stunning watermelon jam.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc. , which specializes in culinary and sports nutrition.
*This article was written and/or reviewed by an independent registered dietitian nutritionist.
5 Things You Didn't Know About Cocktails and Bartending
Probably not long after the invention of liquor, people may have started messing around and adding things to their favorite spirit. We know that by the 1600s, people were fond of alcoholic punches. But the cocktail as we know it is a more recent invention. Here are some other facts that should leave you stirred, but not shaken.
1. Yes, the Word 'Cocktail' Sounds a Little Dirty — With Good Reason
The origins of the word "cocktail" are pretty murky — with several competing theories . But spirits historian David Wondrich (nice job, huh?) says the first mention of the word "cocktail" was in a British newspaper in 1798. "Cock-tail" (as the word was styled) was used as a slang term for a ginger drink. Apparently at the time, before a horse sale, a dealer would sometimes put a ginger suppository up the animal's butt, which would cause it to lift its tail, "a raised or cocked-up tail being a sign of a spirited horse," writes Wondrich. Alrighty then.
2. Cocktails Were Invented in America
One of the earliest uses of the word "cocktail" in the way that we think of it now (as a mixed drink) was in the American periodical Balance and Columbian Repository in 1806. In response to a reader's question, the editor explained that a cocktail "is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters." That's a definition that still works today. In fact, the editor just described a drink we would now call an old-fashioned, which could be considered the first cocktail.
Others argue that the first cocktail (or at least, the first one with a name) is the Sazerac, which was developed in New Orleans in 1838 by an apothecary named Antoine Peychaud. It originally consisted of a cognac called Sazerac, a sugar cube, bitters and a dash of absinthe. Nowadays, it's made with whiskey and the other ingredients. Sometimes a second type of bitters is substituted for the absinthe.
3. The Father of Mixology Was Jerry Thomas
Jerry Thomas (1830-1885) was not the first barkeep in America, but he was the first to write about it. In 1862, Thomas published "The Bon Vivant's Companion, also known as The Bar-Tender's Guide." In it, Thomas laid down the principles for mixing drinks and listed his own recipes. His book (which was revised several times) included the first recipes for the Tom Collins and the martini. Thomas was also quite a showman — his signature drink was the blue blazer, which involved lighting whiskey and tossing it back and forth between two mixing glasses. His bar guide is still in print.
4. Bartender 'Olympics' Are a Thing
Thomas' creative spirit lives on today. Whether it's bartenders competing to show off their "flairtending" skills — like juggling liquor bottles — or mixologists showing off their creativity by submitting original recipes, there's a competition for everyone. Check out some flairtender tricks in the video below.
There's also an annual cocktail conference held in - where else? - New Orleans.
5. One Bar Has Been Selling Drinks for More Than 1,100 Years
In 2004, Guinness World Records bestowed the title of Ireland's oldest pub on Sean's Bar in Athlone, Ireland, established circa 900 C.E. During renovations in 1970, the owners discovered that the walls were originally made of "wattle and wicker," a style used in the 10th century. Sean's Bar also claims to be the oldest bar in the world so far none other has stepped up to challenge it. So, unless something is uncovered in, perhaps, Greece or Italy, we'll give Sean's the title. The oldest pub in America is the White Horse Tavern, established in 1673 in Rhode Island and still going strong.
The website Serious Eats asked 24 bartenders, "What cocktail should disappear forever?" The top two contenders were the Long Island ice tea and the appletini.
15 Things You Didn't Know About Oreos
It's no secret that we are just a tad Oreo obsessed here at Delish, and who can blame us? For more than 100 years, these iconic cookies have been incorporated into almost every food imaginable. So while we thought our Oreo game was on point, we were surprised to learn that there's more to love (and know) about milk's favorite cookie.
1. Oreo has been the best-selling cookie in the United States since its introduction in 1912.
The Oreo has been continuously dominating the cookie world, which is crazy considering it all started as a simple idea to sandwich crème in between two pieces of chocolate. More than 450 billion Oreos have been sold since it was first introduced.
2. No one knows how the Oreo got its name.
You would think that such a prestigious cookie would be given a name to define it's excellence, but truthfully no one knows why it is called an "Oreo". There are a few rumors that the cookie was named after the French word for gold, "or" (the original packaging for the cookie used to be gold) or that it is a combination of the "re" in "cream" and the two "o"s in "chocolate." Or quite possibly someone was just like "Hmm, Oreo, that's cool," and rolled with it. The world will never know.
3. There's an "Oreo Way".
In 1898, several baking companies came together and created the National Biscuit Company, or more commonly known as Nabisco. They opened a bakery between 15th and 16th Street in New York at the Chelsea Market Building, which now celebrates its status as the birthplace of the Oreo. Thus, 15th Street at Ninth Avenue is officially, "Oreo Way."
Prosciutto di Parma, the Italian cured ham with a savoury-sweet-salty flavour, is a truly artisan product. It&rsquos a Protected Designation of Origin (PDO) food and must be entirely made in the hills surrounding the town of Parma in the Emilia Romagna region of Northern Italy. Plus the traditional techniques used to produce the ham and high standard of quality are overseen and upheld by the Consorzio del Prosciutto di Parma.
No leg of ham gets the literal stamp of approval from the Consortium (in the form of certification trademark, the Ducal Crown) unless the proper processes have been followed, it&rsquos been aged for at least a year and it passes the quality check.
Image courtesy of Consorzio del Prosciutto di Parma
Parma Ham pairs beautifully with a glass of sparkling or fruity white wine, or as part of an antipasti board with bread and fresh fruit. But it&rsquos also an incredibly versatile ingredient. The delicate flavour means it can be enjoyed in a range of dishes, at any time of the day. Read on for our best ideas and recipes to use Parma Ham.
1. Ham and eggs are a classic breakfast combination
Ham and eggs are a perfect pairing, especially with Prosciutto di Parma, one of the finest hams in the world. Simply drape slices of Parma Ham on the side of fried eggs or wrap around strips of toast or asparagus spears to dip into soft-boiled eggs. Alternatively, play on Parma Ham&rsquos sweet notes and stuff into a croissant or galette.
2. Look forward to lunch: salad, soup, sandwiches and more
As well as its delicious flavour and melt-in-the-mouth texture, Parma Ham adds a welcome dose of protein to mealtimes. So give yourself a boost by incorporating it into lunch.
Chop slices to toss through salads or for something more decadent, you can&rsquot go wrong with a ploughman&rsquos-inspired toastie. Prosciutto di Parma, Cheddar, grated apple, spinach and chutney make up this crowd-pleasing grilled cheese sandwich.
Image courtesy of Consorzio del Prosciutto di Parma
You could also garnish soup with Parma Ham or make crumbs to sprinkle over soup. Follow this recipe to make the Prosciutto di Parma crumbs, then scatter over a thick, creamy soup &ndash this celeriac one or this cauliflower one would work perfectly.
3. Get antipasti right
If you&rsquore planning on enjoying Parma Ham as part of an antipasti selection, make sure you get it right. One of the most important things is to remove from the fridge about 15 minutes before serving so it comes up to room temperature. Too cold and all those delicate flavours won&rsquot come through as well.
Image courtesy of Consorzio del Prosciutto di Parma
Ensure you have a balance of flavours and textures in the spread. Include some bread like focaccia, breadsticks, sourdough and rye, and cheeses such as Parmigiano Reggiano, Gorgonzola and mozzarella di bufala. Don&rsquot forget about fresh fruit either: melon and figs pair particularly wonderfully with Prosciutto di Parma.
4. Amazing aperitivo
Aperitivo &ndash drinks enjoyed with light snacks &ndash is the perfect way to unwind or add a special touch to an evening cocktail or glass of wine, especially at times like Christmas when everyone needs some festive cheer.
Best of all, you can decide how much effort you want to put in with the cooking. Whip up croquettes, bake into palmiers, twist around breadsticks or skewer with fruit or roasted veg.
Image courtesy of Consorzio del Prosciutto di Parma
5. Delicious dinners
We all love Parma Ham&rsquos silky texture which is just wonderful mixed through roasted vegetables or stirred through risotto.
10 Secrets You Didn't Know About Your Favorite Childhood Cereals
Admit it: Deep down, we're all a sucker for cereal, whether it's served with milk, or remixed as popsicles, ice cream, even boozy cereal milk shots. But, no matter how addicted you are, you probably had no clue about these fruit-loopy little secrets your favorite cereals are hiding.
Though a classic cereal-bowl favorite, Smacks consistently ranks first on the list of bad-for-you cereals. And with more sugar in one cup of the coated puffs than in an entire Twinkie, the idea of having a bowl of Smacks for breakfast seems pretty wack.
Ever notice how the characters on sugary cereal boxes always seem to be looking down at something? Rumor has it that advertisers use this technique to put the box mascots at eye level with kids roaming the aisles in supermarkets. Some execs call it mere coincidence, and say the characters are just looking at the cereal on in the box's image, but when you add in the fact that most sugar cereals sit on the lower shelves, the theory gets harder to shake. You be the judge.
That's right &mdash Tony went up against a host of characters for the role of Frosted Flakes' mascot. He nabbed the job in 1952 , but Katy the Kangaroo stole his spotlight for a minute in 1953 . He muscled his way back onto the box shortly thereafter , and has promoted the Flakes with Gr-r-eat! enthusiasm ever since.
The Rice Krispies Clan actually had a fourth elf named Pow! at one point. The brother made a brief appearance on boxes in the 1950s, and was dreamed up as a nod to the explosive nutritional value of the cereal's whole grain rice, and to the outer space obsession of the decade. Pow! only appeared in a couple commercials, and fell off shortly after his debut.
You read that right: Cornflakes were originally intended to kill your sex drive. During the pious 1800s when everyone and their dog was discouraging anything sexual or remotely pleasurable, a physician named John Harvey Kellogg thought that bland foods could actually curb sexual appetite. Thinking that sexual activity was unhealthy and the root of all physical and mental ailments, he created a 'health treat' of flavorless, ground-up bits of oatmeal and cornmeal to serve to his sanitarium patients. He called it granola. Today, we call them Cornflakes.
As successful as the cereal giant has been over the decades, this is one advertisement that probably didn't go as planned. Post Cereals would likely prefer you never find it, but thanks to the Internet, it gets to live on foreverrrr . We're not quite sure what to make of this spot. Fair warning: There's a clown involved.
That's right &mdash the "chocolatey" version of the cereal that snaps, crackles, and pops only contains 2 percent or less of semisweet chocolate, per the nutrition label. That "chocolate" flavor you're picking up is mostly sugar, vanilla, and malt flavoring, but the brown color tricks our brains into thinking it's chocolate.
Or something like that. According to fans (and more or less confirmed by General Mills execs), the marshmallow shapes bear a secret meaning. From hearts that symbolize an ability to bring things to life, to horseshoes that can speed things up, an hourglass that controls time, and a balloon that can make things float, the catchy jingle is full of magical hacks.
Although the loops in your bowl all look different, the idea that the red, green, orange, and yellow circles have individual flavors is a big hoax. Blind taste testing revealed that each bear a vague 'fruit' flavor, regardless of color.
That's right. Gone are the days of brightly colored fruit shapes in your cereal bowl. General Mills replaced the shapes with dull, muted balls (which bear a striking resemblance to Berry Berry Kix . ) in 2016 as part of their first wave of artificial ingredient-free cereals. Silly Rabbit &mdash TRIX are for health nuts. Sort of.