Root beer is a wholly American drink because colonists were the first to make it. If you want to believe this, then Charles Hires reintroduced it to America via the Philadelphia Centennial Exposition in 1876. He discovered a way to mass-produce them, releasing Hires Root Tea. He likely changed the name from tea to beer to apply to the working class. Did you know that authentic Root beer is from about 16 roots and herbs? The primary ingredient was sassafras. Sassafras came to be known as a carcinogen in1960, and the U.S. Food and Drug Administration banned its use. Root beer accounts for three percent of America’s soft drink market. The number one spot for best-selling root beer is A&W. There is a distilled version of root beer too.

DIY Root Beer Recipe

INGREDIENTS

• 1 gallon filtered wate...

Kathey Jo’s Kitchen is here to tell you all about chocolate pudding. Did you know that it originated from the British Isles, and originated in the late 16th century? It’s a dish to one can make on short notice. The ingredients vary and are versatile at the same time. When introduced to discerning British tongues, it was made up of a sweetened porridge made from flour, tapioca or oatmeal, and milk.

In Colonial America, cornmeal was more readily available and cheaper to boot. It took on the name of hasty pudding and consisted of cornmeal mush (meaning the cornmeal was added to boiling water and cooked) with molasses, honey, brown sugar or maple syrup, and milk.

There are two kinds of puddings: a meat pudding is an example of a savory dish, while in America, it’s mostly known as a dessert...

There are many reasons to enjoy National Chocolate Éclair Day at Kathey Jo’s Kitchen. One of them is the pure deliciousness of it all.

An éclair is an oblong pastry made from choux dough filled with a cream and topped with icing. The éclair originated during the 19th century in France. It was called pain à la Duchesse or petite Duchesse until 1850. The éclair may have gotten its name from the flash of frosting that glistens across its top. When baking the perfect chocolate éclair, steam is essential to the construction of the inner hollow that’s filled with vanilla cream. It takes some patience, but once you’ve perfected your recipe, you’ll have something you can always fall back on for sweetness.

Did you know that MasterChef India pastry experts spent three days constructing a 26-f...