In the American South, a popular and humble roadside snack has a long history as a high-protein survival food for the hungry.

People take those classics, mix ’n’ match ’em and then slowly (or quickly) turn them into definitive American dishes. And then we oftentimes send the reformulated food back out into the ...

As American families traded time for money, the snack-food sector found new ways to meet their demands, “turning out new and more tempting products faster than ever,” as Abigail Carroll writes ...

Detwiler calls it “different.” “American companies tend to make food that is fit for the average healthy American adult, whereas we have many vulnerable populations — the very young ...

Food writers and historians agree that their ... feta or spinach to what Shemi calls “American flavors,” like cheddar and jalapeno; walnut, kalamata and cheese as well as seasonal flavors ...