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 ...

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 ...

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 ...