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Higher education, lower culinary expectations
Drew University's food is not so good.
You know the stereotype of college food being comparable to prison fare? Well, several colleges and universities across the nation are serving grub that convicts just might turn their noses up at. We looked at the 10 worst schools for college dining — as reported by the Princeton Review — and decided to see what was available, what was lacking, and what, if anything, is being done about it.
Click here for The Worst College Food in America Slideshow
These schools were selected for this list by the very consumers dependent on the food — the students — and it’s clear that the people have spoken. We reached out to the dining services teams at the institutions on this list, but none of them responded. The home of the worst college dining in the nation featured dishes filled with surprise ingredients — and we don’t mean caramel-filled desserts, maple scones with bacon, or a plastic baby inside a king cake. There, students have found insects and products you can buy at Home Depot and Staples in their meals. Yes, nails and office supplies. True story.
Health violations from the schools on this list are both plentiful and legitimately terrifying. From evidence of mice and roaches to a lack of access to the hand-washing area for food servers, these spots desperately need to up their game — if they want to get a passing grade from students. In addition to food that is just plain dangerous, there were complaints of a lack of variety, unreasonable pricing — and even a lack of food! If you’re feeling brave, have already eaten your lunch, and are able to effectively control your gag reflex, check out The Worst College Food in America.
We want to hear from you! Are you a student at one of these schools? Ever sampled the grub at any of these places? Leave us a note below with the dirty details.
Want to see which schools are killing it in food? Check out The Best 75 Colleges for Food in America.
College is described as the "best four years of your life." It can be the most exciting, albeit anxious, journey in a young adult's life, but let's face it campus food can make this journey an unpleasant one. However with The Princeton Review's 2013 college rankings, you can make an informed decision about your future dining hall.
The Princeton Review narrows down their selection by surveys based on students' answers on a five-point scale. Under quality of life, institutions were rated based off the best and worst campus foods. Fordham University in the heart of Bronx, NY, got slammed for being the worst dining hall in the country. Want to know where your school or prospect school ranks? Check it out:
The Top Ten Worse Campus Dining Halls Are:
1. Fordham University (Bronx, NY)
2. New College of Florida (Sarasota, FL)
3. Wells College (Aurora, NY)
4. Hampden-Sydney College (Hampden-Sydney, VA)
5. Ohio Northern University (Ada, OH)
6. St. John College (Santa Fe, NM)
7. United States Merchant Marine Academy (Kings Point, NY)
8. Catawba College (Salisbury, NC)
9. Drew University (Madison, NJ)
10. Hampton University (Hampton, VA)
If you're taste buds are the main concern and not the "Freshmen 15" then the following schools will be more suitable for you and your taste buds:
Top Ten Best Campus Food goes to:
1. Bowdoin College (Brunswick, ME)
2. Virginia Tech (Blacksburg, VA)
3. University of Massachusetts-Amherst (Massachusetts)
4. James Madison University (Harrisonburg, VA)
5. Washington University (St. Louis, MO)
6. Wheaton College (Wheaton, IL)
7. College of the Atlantic (Bar Harbor, ME)
8. Cornell University (Ithaca, NY)
9. Bryn Mawr College (Bryn Mawr, PA)
10. St. Anselm College (Manchester, NH
While many of the schools slammed for having terrible food cost more than $40,000 a year, let's hope they are spending the additional cash on your child's education.
Visit The Princeton Review for a full list of its 2013 college ranking.
Get to know the seven culinarily challenged celebrities taking on Boot Camp in Season 19.
They're stars of the big screen and the small screen, but these celebrities are no stars in the kitchen. Keep reading to meet the seven famous faces entering Anne and Tyler's Boot Camp.
Wells was a standout fan favorite on season 12 of ABC&rsquos The Bachelorette and although he did not find love, he did find himself beloved by Bachelor Nation. So much so that ABC brought him on to be the main fixture as the Bartender on Bachelor in Paradise, a role that gives him the unique platform to serve drinks, wisdom, and one-liners.
The winningest contestant in the history of MTV&rsquos The Challenge, Bananas grew up in a California home without cable and had never even seen The Real World before he got to college. The free-spirited Penn State grad has become a ubiquitous presence on reality TV, snagging more than a half-million dollars in prize money.
Dave Coulier is perhaps best known as 'Joey' on ABC&rsquos hit television series, Full House, and Netflix&rsquos spin-off, Fuller House. On the big screen, Coulier starred in Nickelodeon&rsquos original movie, Shredderman Rules, Lifetime&rsquos The Family Holiday, and Disney Channel Original Movies, The Thirteenth Year and The Even Stevens Movie. Coulier has also built a successful standup career, having performed on The Tonight Show, HBO&rsquos Detroit Comedy Jam, and HBO&rsquos Comic Relief at Radio City Music Hall. Coulier continues to tour, selling out colleges, corporate events, casinos, clubs, and theaters around the country. In his free time, Dave enjoys flying airplanes, playing ice hockey and golf.
Bridget Everett is a powerhouse singer, actor, writer and comedian. Known for films PATTI CAKE$, Trainwreck and Sex and the City, s he&rsquos a co-host on Amy Schumer&rsquos podcast 3 Girls, 1 Keith playing on Spotify. In 2015, she won an Obie Award for her original show, Rock Bottom , at the Public Theater which she created with Scott Wittman and Marc Shaiman. Bridget has played comedy and cabaret festivals around the world and recently joined Patti LuPone with the New York Philharmonic.
A theater, film, and television actress, Robin Givens has appeared on Head of the Class, The Fresh Prince of Bel-Air, Once Upon a Time, Hollywood Wives, The Bold and the Beautiful, Riverdale and Katy Keene. She attended the American Academy of Dramatic Arts and Sarah Lawrence College.
Known as "the straw that stirs the drink," Sonja Morgan is a fixture of New York City society and stars on Bravo&rsquos The Real Housewives of New York. She got her start modeling in Paris and Milan then went on to study marketing at the Fashion Institute of Technology, eventually representing high-end luxury brands. She dedicates her time to her daughter, her businesses and her philanthropies, which include work with children, artists, the LGBT community and animals.
Comedian, actor and writer Brian Posehn is constantly touring as a stand-up comedian in the best clubs and rock venues around the country. He starred for three seasons in Comedy Central's The Sarah Silverman Program and recurred on SyFy&rsquos Deadly Class. He has done guest spots on CBS&rsquo The Big Bang Theory, NBC&rsquos Will & Grace, FOX&rsquos New Girl, TBS&rsquo Anger Management, and NBC&rsquos Seinfeld to name a few.
The Bronx-based school, where tuition is $41,000 a year, was ranked No. 1 by The Princeton Review in the category of worst campus food.
What's not to like about a residential dining service that offer options like "Pasteurized Liquid Eggs" and "Blueberry Bagel" for breakfast?
While "Cheeseburger on a Toasted Bun" sounds like a classic collegiate lunch, topping it off with "Lemon Jell-O Parfait" reeks of grade school.
And then there's dinner. "Chicago Style Hot Dog" or "Fluffernutter PBJ Club," anyone?
Recent grad McCamey Lynn said she's not surprised by the poor rating.
"The cafeteria food has been somewhat of a joke for a while," said Lynn, 21, of Rhode Island. "Everyone loves the campus, but anyone would tell you the worst part of it there is the food."
"I've had friends who've found everything from bugs to thumbtacks in their food."
Nicole Maslov, 21, who is starting her senior year, agreed that "it's not the greatest food."
"I would go home (to New Jersey) on weekends just to get a home-cooked meal," she said. "I never had anything gross in my food. It was always just kinda okay."
Maslov said one of the reasons she is living off-campus this year is "so I don't have to go to the cafeteria for every meal anymore."
Fordham spokesman Bob Howe said that while the ranking isn't reflective of campus food offerings, the school will "take whatever action is necessary to address the problems with our food service program."
(Note to Fordham students: Your Bronx campus is a couple of blocks from Arthur Ave. and some of New York City's finest Italian delis.)
Western International University has about 1,300 students, but the graduation for the average undergrad is just 15% after six years. As far as those that graduate on time? CollegeFactual says only 1% of students will graduate on time. Ouch.
After three years, 6.2% of students default on their loans, which the average is approximately $21,228. That's not really awful, but considering the graduation rate, it's certainly a gamble.
Some foods you know are bad for you just by looking at them.
The large Baskin-Robbins Chocolate Chip Cookie Dough Shake is perhaps one of them. And at 1600 calories and 72 grams of fat (46 of which are saturated) you would not be wrong.
But Chili's Skillet Queso with Chips (with 96 grams of fat) and the Cheesecake Factory's Grilled Chicken and Avocado Club (with 1750 calories and 2366 mgs of sodium) are not foods that scream "I AM JUNK FOOD!"
Yet it turns out these foods are worse for you than even a Big Mac and fries (1050 calories).
"Eat This, Not That" of Men's Health magazine has published a list of the 20 worst, over-the-top caloric, fatty, salty nightmares lurking at restaurants near you.
Some of the other "winners"?
Chili's Shiner Bock BBQ Ribs (full rack) with Cinnamon Apples and Homestyle Fries has 6,490 mg sodium - the equivalent to almost 3 teaspoons of salt and more than three times the recommended amount of sodium you should have per day.
Even the innocent IHOP Chicken and Spinach Salad has 1530 calories and 111 grams of fat, and don't even ask about that Outback Steakhouse's Bloomin Onion - you don't want to know.
Voted the "Worst Food in America," is The Cheesecake Factory's French Toast Napoleon with 65 g of saturated fat, 253 grams of carbohydrates and the equivalent calories to 3 dozen eggs.
The moral of the story is three-fold. First, don't be tricked into thinking food is healthy just because you are not eating at a fast food chain. Second, it is not just hamburgers and dessert that is fattening - chicken and breakfast (and even spinach) can be made into bizarrely unhealthy dishes too.
And last but not least - cook at home and bring your own food to work for lunch. You would be hard pressed to ever use a whole teaspoon of salt on a single serving of food or to get that many grams of fat onto your salad.
I have been reporting on food and agriculture for more than ten years, airing on NPR, The World, Latino USA, Living on Earth. I studied the food system in depth as a…
Spoiler alert: They're as obsessed with Trader Joe's as you are.
To take a Peloton class is to feel like you just became BFFs with your instructor. The cool luxury of inviting the cycling experts into your home has spawned a loyal fan base of ride-or-die followers&mdashand turned the instructors into mini celebrities.
People want to know the person behind the bike, which is why many instructors have amassed tens of thousands of followers on Instagram. But we wanted to know more than their &lsquoGram grid could show. We asked five top instructors to open up about their daily routines&mdashwhen they workout, who they cool down with, and, obviously, what they eat.
Emma doesn&rsquot &ldquojust&rdquo teach Peloton classes&mdashshe&rsquos also a dancer and a model. Ironically, modeling is what brought her to Peloton in the first place. &ldquoI met the folks at Peloton in 2012, right when they were getting started, and was eventually hired as a model for them,&rdquo the 33-year-old says. She kept in touch over the years and became an instructor two years ago. Emma&rsquos a self-professed &ldquobig food person,&rdquo with a blog (LiveLearnLovewell.com) of original recipes to prove it. &ldquoMy mom is Chinese, and I grew up with a lot of Chinese home-cooked meals,&rdquo she says. &ldquoI realize the importance of cooking at home. I&rsquom just trying figure out how to eat healthier and have it taste good.&rdquo
I woke up at 7:30 a.m. and drank a glass of room temperature water with lemon, followed by a fruit and veggie smoothie with banana, blueberries, spinach, avocado, almond butter, and almond milk. I like having a smoothie for breakfast because it&rsquos quick, and I can pack a lot of nutrients into one cup. I followed that with a cup of hot green tea. I&rsquove been making matcha lately&mdashand loving it.
I left the house around 10 a.m. for the gym and did weight training with my trainer for an hour and a half. When I left, I drank a bottle of water and headed over to Peloton to teach a 30 minute HIIT class.
Right after class, I ate lunch around 2:30 p.m. I went to Bite and got a vegetable Moroccan lentil soup with a piece of pita bread. I saw my physical therapist just after for a 45-minute session then headed home to Brooklyn.
I love to cook, so I whipped together a vegetable Thai coconut green curry dish with bamboo shoots, broccoli, taro, carrots, and onions, and served it over brown basmati rice. It was so good! I love mixing a bunch of different vegetables together for a meal.
After dinner, I had a piece of dark chocolate and a cup of African Rooibos tea. I always make sure to drink decaffeinated tea at night so I don&rsquot have trouble falling asleep.
Saturday is my day off&mdashso I woke up around 8:30 a.m. I try to stay in Brooklyn and like to lay low as much as possible. Almost every Saturday, my boyfriend and I make pancakes (gluten-free with oat flour!) together for breakfast. We added chocolate chips, covered the pancakes with fresh fruit (raspberries, blueberries, bananas), and topped them with real maple syrup from Vermont. We also made fresh-ground coffee, served with a little bit of half and half.
Around 1 p.m., I started to make a favorite crockpot recipe, butternut squash coconut chili. This recipe tastes and smells so good. My whole apartment ends up smelling like it, and I don&rsquot mind at all. While that was cooking for four hours in the crockpot, I made myself some avocado toast with multigrain bread, avocado, a squeeze of fresh lemon, and salt and pepper. I like to have a light lunch after a heavier breakfast.
Around 6 p.m., we ate dinner, which was the butternut squash coconut chili over quinoa. We cut up a Cara Cara orange as dessert.
For the Lunar New Year eve, I hosted dinner with a group of friends at a Mongolian hot pot restaurant in Chinatown. That day, I ate pretty normally until dinnertime. I had my fruit and veggie smoothie and hot oatmeal with fruit, cacao nuts, and walnuts for breakfast.
For lunch, I had food from Green Symphony on 6th Avenue and 15th Street&mdashsteamed vegetables (kale, carrots, cabbage, sprouts) with tofu and a veggie patty on top, served with hot sauce and tahini sauce.
For dinner, we all met up around 6 p.m. but didn&rsquot sit down to eat until 7 p.m. There were around 10 of us, and we ordered two big hot pots&mdashone spicy and one mild. All the food comes raw and you cook it together, all in the big pots. We had Kobe beef, pork, tons of vegetables (bok choy, Chinese cabbage, broccoli, lotus root), tofu, calamari, fish balls, rice noodles, and dumplings. You also get to make your own sauce to dip everything into. Mine had a mixture of scallions, black bean paste, hot chili oil, and soy sauce with garlic. We surprisingly ate everything&hellipand still had room for dessert: fried soft rice cakes with green tea ice cream.
Hannah Marie is as OG as Peloton instructors come. &ldquoWhen I came onboard, we didn&rsquot even have a studio yet,&rdquo she says. These days, when she&rsquos not teaching, the 30-year-old trains as a dancer and aerialist. It&rsquos led her to adopt a food-as-fuel mentality. &ldquoI want the best things in my body to get through my day but also so that I can age gracefully,&rdquo Hannah Marie says, noting that she&rsquos &ldquomostly vegan&rdquo and hasn&rsquot had dairy in 10 years. Luckily she&rsquos got a live-in, quasi personal chef: her husband, who loves to cook. &ldquoI definitely reap the benefits of his hard work,&rdquo she laughs. While she does the grocery shopping, she admits, "It wouldn&rsquot be as easy to eat at home if I was depending on my own cooking skills because they&rsquore definitely lacking.&rdquo
I always eat within an hour of waking up in the morning. Breakfast was a sweet potato quinoa casserole, made from a recipe I got from the Running On Veggies blog. I make this once a month to use for a week of breakfasts. After that, I did weight training, which I followed up with a post-workout shake of blueberries, vegan protein, and soy milk. I'm actually not a huge fan of protein powder, but I don't eat meat, so it's necessary with how much I exercise.
I got ready to teach a Peloton class by putting branched-chain amino acids in my water bottle, which I do every time I have an intense workout. After that, I had lunch, which was a green and grain bowl with falafel from Cava and a dark chocolate peanut cup.
Later, I taught two short rides and a stretching class at Peloton. I followed that up with an afternoon iced coffee. I take my coffee black&mdashI usually skip milk and sugar. I would rather consume extra calories by way of dark chocolate or a glass of Pinot Noir at the end of the day.
Dinner was a quinoa bowl at home. I combine anything I have around the kitchen. Tonight was arugula, quinoa, kidney beans, veggie sausage, roasted broccoli, and cauliflower. For a pre-bedtime snack, I had grapes and a handful of tortilla chips. Salt and sugar&hellipit felt right at the time!
I slept in and went straight for an early lunch, which was an open-faced sandwich topped with garbanzo bean salad (from the Plantpower Way Meal Planner) and a quarter of an avocado. I went back for seconds about an hour later!
After that, I had an acupuncture appointment, followed by a snack of veggies and edamame hummus. Dinner was sweet potato enchiladas, using a recipe from the Oh She Glows cookbook. These are a staple in my house, thanks to my husband.
Afterwards, I enjoyed a post-dinner couch cocktail: a smoky boulevardier (whiskey, vermouth, and Campari).
My special occasion days aren't so different from any other day. A long time ago I realized that I didn't need a special occasion to indulge, but that only came after I realized that indulgence doesn't have to equate to feeling sick and terrible.
For breakfast, I had coffee with chocolate oat milk. My mom and I like to act fancy with our homemade "mochas." We snacked while we cooked, noshing on veggies, crackers, olives, and almonds.
For dinner, I had green beans, homemade rolls, and mashed potatoes made with dairy-free milk and Earth Balance "butter." (Pro tip: My family normally doesn't notice that there isn't dairy unless you tell them.) I also had acorn squash stuffed with quinoa, kidney beans, toasted walnuts and cranberries. Dessert was a ½ slice of angel food cake, and 1/2 slice of marionberry pie with coconut whipped cream on top. I had a second dinner of more mashed potatoes later on.
Olivia started a career in finance but realized she missed the team aspect and motivation that she used to have when playing sports. So three years ago, she made the transition and became a fitness instructor. Two years later, she joined the Peloton team. &ldquoI wanted to make the best part of my day what I do for a living,&rdquo the 26-year-old says. When it comes to food, she tends to eat when she&rsquos hungry. &ldquoEverything in moderation&mdashI don&rsquot limit myself and I don&rsquot follow a specific diet,&rdquo she says. Still, Olivia prefers to make her own food: &ldquoThen I know what I&rsquom putting in it.&rdquo
I woke up at 5:30 a.m. and took Tobi for a walk. I drank coffee with almond milk and got to the studio to teach my morning Tread classes: one 20-minute run and one 20-minute core class. At 8:30, I took a Pilates class to stretch it out.
I went home to walk Tobi and feed him breakfast. I grabbed a regular coffee with oat milk during the walk. Around 11 a.m., I had two eggs and two veggie sausages for breakfast. After breakfast, I worked on my playlists for my Peloton classes the following day.
I had a meeting at Peloton at 1 p.m. and had lunch around 2:30 p.m. I'm a creature of habit, and when I find something I like, I stick to it. There is a small restaurant in Flatiron called Green Symphony that I love. The food is so simple and healthy, and I always feel great after I eat it. I usually order it to my apartment, but I went there in person this time and got steamed veggies, brown rice, and a veggie patty with tahini and hot sauce. It's so good!
I did a strength workout in the gym in my building, and afterward, I programmed my classes for the next few days and answered emails. I also took a 20-minute nap.
I had dinner around 7 p.m. I&rsquove been trying to branch out a bit more by cooking new recipes, and tonight, I made Panko-breaded cod with broccoli and sliced potatoes. It was delicious.
I had the day off from work, so I woke up around 9 a.m., grabbed a hot coffee with almond milk from Sarabeth&rsquos, and took my puppy Tobi for a walk. When we got home, I fed Tobi breakfast and made yogurt for myself. I used 3/4 cup nonfat Trader Joe&rsquos yogurt with frozen blueberries, a sprinkle of muesli, and one tablespoon of almond butter.
After breakfast, I walked to SoHo with Tobi to pick up a new pair of running shoes at Nike then met up with a friend for a matcha from Matchaful. I also had a matcha cashew butter cup. They&rsquore handmade in Brooklyn and so delicious. They also have matcha in them. so they&rsquore healthy, right?!
When I got home, I made lunch: three Trader Joe&rsquos turkey meatballs on a Greek salad, which I made with lettuce, cabbage, feta cheese, Kalamata olives, olive oil, and red wine vinegar. After lunch, I got ready for my weekly Trader Joe&rsquos run, which is about a 10-minute walk from my apartment.
I love having breakfast for dinner. I made eggs with ricotta, peppers, and two slices of turkey bacon. Sometimes I&rsquoll add one or two small gluten-free pancakes, too. I have a huge sweet tooth, so I have to have something sweet after dinner. I&rsquove been really into a few pieces of chocolate-covered banana or strawberries recently.
When I know I&rsquom going out for a dinner with friends, I eat lighter during the day. For breakfast, I had a ½ cup of yogurt with blueberries and cinnamon. Lunch was salad with spinach, feta, and sliced chicken breast, with balsamic vinegar. For a snack, I had a pink lady apple.
Finally, it was time for my celebration dinner with friends. We went to Lil&rsquo Frankie&rsquos in the East Village. I don&rsquot eat pasta and pizza a lot, but when I do, I make sure it&rsquos good&mdashand this was amazing. We ordered a bunch of different pizzas, pastas, and salads for the table to share, which I loved because we got to try a little bit of everything. I can honestly say everything was delicious. My favorite was the lemon pasta&mdashit was so simple, yet so good. I left the night feeling great because I had such a fun night with my friends and also enjoyed the food, knowing that tomorrow I&rsquoll be back on track with my normal schedule and routine.
Food trends come and go, but some are so memorable that they define a generation. What was hot when you came into the world? Chances are, it came in a can or was eaten in front of the TV. Here&rsquos the most popular food the year you were born:
1930s: Creamed Chipped Beef
The Great Depression meant dinner could be pretty lean. This dish, consisting of beef smothered in white sauce and served over toast, was one that could be made easily on a budget.
1940s: Meat Loaf
Meat in a can is an easily recognizable American product, but intrepid home cooks of the &lsquo40s put their own spin on the supermarket staple, adapting older recipes into what we now know as the modern-day meatloaf. The nutritious dish rose to popularity thanks to recipes like Penny Prudence&rsquos &ldquoVitality Loaf,&rdquo made with beef, pork and liver. Meanwhile, the Culinary Arts Institute published a recipe for a savory loaf that called for beef, vegetable soup and cereal. Try Rach&rsquos ham-and-cheese-stuffed version made with ground turkey for a modern twist on what has now become an American staple.
1950: Tuna Casserole
The tuna casserole&rsquos history actually dates back to the Pacific Northwest in the 1930s, but it wasn&rsquot until the 1950s that this homey dish fully made its meteoric rise to popularity. As the quintessential comfort food&mdashcreamy, savory, cheesy&mdashit&rsquos easy to see why.
1951: Baked Alaska
This classic 19th-century recipe enjoyed a resurgence in the 1950s. You were sure to be the envy of your dinner party guests if you presented them with this flaming, meringue-topped beauty.
1952: Salisbury Steak
Few things are more comforting than a plate of Salisbury steak with mashed potatoes, gravy, and peas. So it&rsquos no surprise that this rich dish, invented by a doctor, was among the most popular in the early 1950s.
1953: Chicken Tetrazzini
Once a romantic dish eaten by movie stars and opera singers, chicken tetrazzini later became a comforting, at-home meal made with chicken, spaghetti, and a creamy, vegetable-infused sauce.
1954: Deviled Eggs
Deviled eggs have always been popular, but the finger food&rsquos popularity surged in the 1950s, when every housewife had to have a matching egg plate for entertaining. Here are 14 of our best deviled egg recipes in case you&rsquore looking for some new combos!
1955: Green Bean Casserole
When Thanksgiving rolled around in 1955, Campbell&rsquos was prepared by releasing one of its most popular (and easiest) recipes ever: green beans, cream of mushroom soup, and those crunchy, irresistible fried onions.
1956: Banana Cream Pie
Comedian Soupy Sales took his first pies to the face in the &lsquo50s, kicking off a revival in this sweet, velvety treat&rsquos popularity.
The emergence of the suburb and the introduction of the Weber grill led to a surge in backyard grilling in the late 50s. Smoky briskets and juicy grilled chicken soon became the meal of choice for al fresco dining.
These airy, sweet cakes have been around for much longer, but the late &lsquo50s was a popular time for the comforting breakfast food: Betty Crocker's Cook Book for Boys and Girls&mdashwhich was first published in 1957 and wildly popular by 1958&mdashincluded a charming recipe for &ldquobranded&rdquo pancakes, and the first IHOP location opened on July 7, 1958 in Burbank, California.
1959: Cheese Ball
A go-to appetizer of the era, the Chicago Tribune included the ubiquitous pecan-encrusted cheese ball, made with cottage and blue cheeses, in an Aug. 21, 1959, round-up of easily prepared snacks for entertaining. Try an updated take with this garlic-and-herb cheese ball.
1960: Gelatin Everything
It was this year that kicked off the &ldquolet&rsquos encase everything in a gelatin mold&rdquo trend. Jell-O even introduced vegetable flavors, such as celery, Italian salad and seasoned tomato, to chase the trend. No comment.
1961: Chicken à la King
This was the go-to weeknight dinner for moms in the &lsquo60s: a richly layered dish of diced chicken, vegetables and a cream sauce. (It was/is also a great way to use up leftovers.)
1962: Grape Jelly Meatballs
These meatballs smothered in a sweet, sticky sauce were a cocktail party staple in the &lsquo60s&mdashthe ideal easy finger food. In 2017, we like our cocktail meatballs in a spicy-sweet-tart cranberry glaze, thank you very much.
1963: Beef Bourguignon
The first episode of Julia Child&rsquos hit show &ldquoThe French Chef&rdquo aired on Feb. 11, 1963. The inaugural dish? Beef bourguignon, of course, described by Child as &ldquoa perfectly delicious dish.&rdquo
1964: Pineapple Upside-Down Cake
Dating back to a recipe contest held by Dole in 1926, the retro-classic pineapple upside-down cake has stood the test of time, but was especially common in the mid &lsquo60s.
1965: Onion Dip
The advent of packaged soup mixes made easy, entertaining-friendly dips a popular &lsquo60s go-to. Try Rachael&rsquos take on this retro classic.
1966: Tunnel of Fudge Cake
Bundt cakes made their way to kitchens in &lsquo66 after this chocolate cake won the Pillsbury Bake-Off&mdashand the company received more than 200,000 letters from fans asking for the recipe to make their very own.
1967: Stuffed Celery
An upgraded version of the childhood classic &ldquoants-on-a-log,&rdquo this light appetizer began on the Thanksgiving table.
1968: Carrot Cake
Happy Birthday, Rachael! Rach was born in 1968, when carrot cake was all the rage. This cream cheese-frosted sweet treat was (and still is) loaded with veggies, nuts and plenty of raisins&mdasha sign of the health-food craze to come.
Neil Armstrong and his crew landed on the moon in this year, expecting to find nothing but cheese. Disappointed though they were, cheese fondue exploded as an entertaining dinner trend.
Thanks to the continued influence of Julia Child, French cuisine took off in the early &lsquo70s, and with it, quiche varieties arrived on the dinner table. Cooks in the &lsquo70s went way past Quiche Lorraine, though, experimenting with all types of filling, ranging from leeks and anchovies to onion and lamb.
1971: Eggs Benedict
This rich breakfast had been around for awhile, but a June 1971 Chicago Tribune article titled &ldquoAdventuring with Eggs&rdquo turned the Waldorf Astoria-invented dish into a make-at-home meal. Sunny Anderson&rsquos Classic Eggs Benedict with 1-2-3 Hollandaise Sauce makes it even easier to nail at home!
1972: Tequila Sunrise
This popular cocktail&mdasha mix of tequila, grenadine, and orange juice&mdashhas its roots in a Prohibition-era resort in Mexico, but it wasn&rsquot until 1972, when a bartender at Sausalito&rsquos Trident Bar served one to Mick Jagger that the drink took off.
The health boom of the &lsquo70s was kicked into high-gear with Eric Meller and Jane Kaplan&rsquos The Granola Cookbook, released in January 1973. Made of rolled oats, brown sugar or honey, dried fruit, and nuts, granola was seen as a healthier alternative to heavier breakfast fare like bacon and eggs.
A continued obsession with French cuisine (see 1963 and 1969) leads to the rise of the at-home crepe maker and voila! These flat pancakes become a sweet addition to brunch. Skip the cumbersome crepe maker and try our two-ingredient recipe!
New York Times restaurant critic Craig Claiborne declared sushi, &ldquoa trifle too &lsquofar out&rsquo for many American palates" in 1963, but by the mid &lsquo70s, the Hollywood set had embraced the raw fish dish, thanks to restaurants like L.A.&rsquos Tokyo Kaikan, where the California roll was invented!
1976: Chicken Kiev
This classic&mdasha chicken breast with a cheesy, oozing garlicky core&mdashwas ubiquitous dinner party fare throughout the decade. Rachael&rsquos version of the classic includes a kicky herb salsa&mdashtry it for yourself!
1977: Pasta Primavera
Pasta Primavera was the talk of the town in Manhattan in the &lsquo70s, when Le Cirque chef Sirio Maccioni introduced this cream-based pasta dish, accented with an explosion of green veggies.
1978: Hummingbird Cake
Mrs. L.H. Wiggins of Greensboro, N.C., takes the cake for creating this delectable pineapple-banana-spice cake with cream cheese frosting. First published in Southern Living in 1978, it remains the magazine&rsquos most-requested recipe!
1979: Cajun Blackened Fish
If it was charred or blackened, it was popular in 1979. Chef Paul Prudhomme opened his K-Paul Louisiana Kitchens in this year, and his follow-up cookbook, Louisiana Kitchen, put this dish on the map.
1980: Potato Skins
Someone in the &lsquo80s had the bright idea of scraping out potato innards and loading the empty skins with with everything from sour cream to cheese to chives, even chili. Here are 11 different variations on this game-day snack from our kitchen!
1981: Baked Brie
A simple idea that&rsquos still as popular today as it was when it first became trendy back in 1981: take a wheel of brie, top it with a bit of jam, wrap it in puff pastry and bake it. Here are four fresh &ldquobrie en croute&rdquo twists we like.
1982: Pasta Salad
Still a staple at picnics and summer lunches, pasta salad reached peak popularity in 1982, when the New York Times wrote, &ldquothe pasta salad, that darling of the carry-out shop, is here to stay.&rdquo Bored with your typical tri-colore concoction? Try Rach&rsquos bright and fresh pesto pasta salad.
Quinoa in the &lsquo80s? No way! This decade was defined by couscous&mdashthe traditional Moroccan staple that became a popular post-aerobics lunch.
This dessert has its roots in the 17th century, but tiramisu was all the rage in the &lsquo80s. Today, you&rsquod be hard-pressed to visit an Italian restaurant without the espresso-soaked sweet treat on the menu. Want to give it a go at home? Try our five-minute tiramisu fake-out!
In the early &lsquo80s, this sizzling dish was gaining popularity in restaurants throughout the Southwest, but by the middle of the decade, it was a staple. Have your own fajita night at home with Rach&rsquos classic skirt steak recipe!
1986: Monkey Bread
This ooey-gooey sweet loaf was a breakfast go-to in the &lsquo80s, as First Lady Nancy Reagan served it at casual White House functions and later included it in the family&rsquos White House cookbook. Katie Lee&rsquos shortcut version calls for refrigerated, store-bought biscuit dough and adds a trendy twist, thanks to the addition of pumpkin pie spice!
1987: Chocolate Truffles
Chocolate maker Alice Medrich started making a variation of these treats in 1973, but it wasn&rsquot until the New York Times wrote about them in the late &lsquo80s that they were widely accepted in the U.S. as dessert or a DIY gift.
1988: Bran Muffins
The popularity of this humble muffin shouldn&rsquot come as a surprise, given the decade&rsquos emphasis on low-fat and low-cholesterol foods, but they later fell out of favor due to their high sugar content. If you still need a muffin fix, try this gluten-free pumpkin spice and walnut-raisin variation.
1989: Crème Brûlée
Before the 1980s, crème brûlée was virtually unknown to most Americans. The dish, which is surprisingly English in origin&mdashnot French&mdashrose to fame thanks to chefs like Paul Bocuse and Le Cirque&rsquos Sirio Maccioni. Use a secret pantry ingredient to whip up your own in a flash with this recipe!
1990: Fusion Pizzas
Thanks to the rise of California Pizza Kitchen, the humble pizza pie saw all sorts of inspired toppings! From Thai chicken to Jamaican Jerk seasoning, a number of different cultural influences all found their way onto pizza dough. Shawarma Chicken Pizza on Naan or Chicken Teriyaki Pizza, anyone?
1991: Chinese Chicken Salad
The origin of Chinese chicken salad is debatable, but one thing is clear: it was on everyone&rsquos plate in the &lsquo90s! This Cal-Fusion blend of chicken breast, chow mein noodles, pickled ginger, carrots, mandarin oranges and lettuce was on the menu everywhere.
1992: Ranch Dressing
This creamy mayonnaise, buttermilk and herb dressing had been around for years, but overtook Italian as the nation&rsquos best-selling salad topper in 1992.
1993: Veggie Burgers
You could find veggie burgers on the odd restaurant menu in early &lsquo90s, but it wasn&rsquot until the mid-90s that tasty, pre-made options hit supermarkets and really went mainstream. Skip the freezer aisle and try Rach&rsquos Mediterranean veggie burgers with provolone and Italian ketchup.
1994: Caesar Salad
The Caesar salad may be a &ldquobasic&rdquo option today, but in the &lsquo90s, it was anything but. The dish saw a meteoric rise in popularity from this 1993 New York Times piece, when diners ate out specifically for the salad.
1995: Molten Lava Cake
This melty, chocolatey goodness originated in the &lsquo80s, but only after big-name chefs put it on their menus did the dessert really took off. Speaking of big-name chefs, we recommend Wolfgang Puck&rsquos Molten Chocolate Lava Cake.
1996: Sun-Dried Tomatoes
The Italian food boom in the States brought a lesser-known tomato variation to the forefront &ndash the chewy, tart sun-dried tomato, used most often in pasta dishes and salads. Try them in this recipe for Prosecco-Braised Chicken with Sun-Dried Tomatoes and Leeks from former &ldquoTop Chef&rdquo Fabio Viviani.
1997: Fried Calamari
Squid&mdasha cheap, nutritious, and sustainable seafood&mdashwas largely ignored by Americans (ewww) until the mid-&rsquo90s when these crispy fried rings, served with tangy marinara, stole the show. Upgrade this trattoria favorite with a full-on fall-inspired fritto misto.
Sex and the City made its television debut in 1998, putting this vodka-cranberry juice concoction into the hands of women everywhere.
1999: Roasted Red Bell Peppers
Stuffed, roasted, blended into soup, or even casseroled, this ruby-hued veggie was everywhere in 1999. Try them stuffed with meat for a comforting meal!
The year 2000 was supposed to bring us rocket cars, but instead we got smoothie and juice bars popping up all over cities. Suddenly, cups of blended, frozen fruit became everyone&rsquos breakfast on-the-go!
Our very own Rachael Ray made her television debut in 2001, which launched EVOO (&ldquoextra-virgin olive oil&rdquo) into the minds&mdashand pantries&mdashof Americans.
Bacon has been on everyone&rsquos breakfast plate for years, but the popularity of this salty, porky treat skyrocketed in 2002, when it was included in everything from cupcakes to chocolate. (Even the Cake Boss shared a chocolate-bacon cake!)
2003: Lattes + Frappes
What was life like before Starbucks? In the early aughts, coffee dates were on everyone&rsquos agenda and soon enough, everyone was running on java!
Nutritionists deemed Greek yogurt as the new god-given source of protein &ndash a major focal point in &lsquo04.
Before cupcakes were a televised baking competition, they became popular with the help of Magnolia Bakery&rsquos ubiquity in Sex and the City. By 2005, these frosting-topped treats were everywhere, in all forms. Want three tips for making better cupcakes at home? A cupcake expert reveals all!
With State Fairs only a few short months away, Kitchenette figured it was high time we delved into America's gastronomic Houses of Horror. Since nowhere is our collective cultural disregard for the laws of physics and good taste made clear more than with deep fried foods, it's only appropriate that we begin there.
In researching this, some potential entries we rejected outright ("deep fried eggs on a stick" are just re-branded Scotch Eggs, dammit), some we had to cut for space issues (seriously, we could do three of these goddamn things just on fried foods alone), and some gave us complicated feelings, torn between desire and revulsion. More than anything, we were staggered at the level of misplaced creativity that goes into State Fair food. If we were ¼ as concerned with space travel as we are with finding new ways to fry things that shouldn't be possible to fry, weɽ have colonized Alpha Centauri by now.
We begin with the one everyone's heard of by now, because if I didn't do it, Iɽ have 30 comments asking me where it was:
Fried Butter (Iowa)
Butter, the tabletop staple, has now entered the fair circuit . The on-a-stick version from the Iowa State Fair is dipped in a cinnamon batter, fried and topped with glaze. When you bite into it you will find the butter has melted and you are left largely with a buttery cinnamon shell. The Texas version is similar, but they use small portions rolled up into balls.
It's not really a state fair until someone fries fat wrapped in a batter of fat and carbs. That's the dream here, folks, because THIS IS AMERICA, DAMMIT.
Honestly, though, the problem with fried butter at this point is that it just feels so. done. I mean, sure, you're literally eating an entire stick of butter, ho-hum, but this is a list where an enterprising culinary mad scientist figured out how to fry beer and another one threw Reese's cups and bacon at a stick, coated it with banana bread, and tossed the whole concoction at a vat of boiling oil. By comparison, deep fried butter just seems so disappointingly pedestrian.
Fried Pig Ears (Minnesota)
Minnesota State Fair regular Charlie Torgerson, who owns five franchises of Famous Dave's BBQ, got famous for his chocolate-covered bacon, which he followed up with peach-glazed pigs' cheeks. This year, Torgerson is frying up pigs' ears , cut to look like curly fries, with a chipotle glaze. "He's done everything but the squeal," fair official Dennis Larson, who oversees new food, told the local press. "He's running out of organs."
There is no possible scenario in which the phrase "he's running out of organs" is a positive thing to hear. Either someone is doing something horrible to a poor, defenseless kitchen, or it's a medical emergency, or Jeffrey Dahmer's freezer is being exhumed. Christ, I know pig is delicious, but there are limits.
Fried Beer (Texas)
If you have a smidgen of common sense, the first question that should pop in your head is "How can you deep fry a liquid?" The second…"Is beer amazing or what?" This winner of the 2010 Most Creative Award at the State Fair of Texas is basically a deep-fried ravioli made from a salty, pretzel-like dough filled with beer . The awesomeness comes from the fact that since the ravioli is only submerged in oil for about 20 seconds, it's still alcoholic so you have to be of drinking age to even buy it.
Oh my God, look at those fucking things. They look like disease-flavored ravioli. I know you love to fry shit, Texas, but Ebola Squares may have been a step too far. It's the physical embodiment of the morning after a frat party. There's also a How-To Guide With Pictures , in case you own both a deep fryer and a burning desire to ruin everything that was once good in the universe.
Fried Kool Aid (California)
The county fair circuit must be getting desperate for new fried foods. After all, fried beer, deep-fried Twinkies, and fried lemonade have been clogging fair-goers' arteries for years. But now, deep-fried Kool-Aid balls make all previous fried creations seems like pure child's play, not so much because the recipe is anything special but because it just sounds so gross.
Creator Charlie Boghosian explains that the Kool-Aid balls are "kind of like donut holes" with a batter made from flour, water and Kool-Aid. His inspiration was fairly straightforward Boghosian loved drinking Kool-Aid when growing up so he thought, "why not fry it and see what happens."
On a side note, has anyone else ever been bothered by the fact that the Kool Aid man is essentially asking us all to drink of his blood? I can't figure out whether that makes him a vampire or Jesus. Or vampire Jesus.
Fried Ice Cream Cheeseburger (Florida)
This bad boy starts with a regular burger. No worries there. But nestled under the toasted bun and perched atop the pickle, lettuce, tomato, bacon and cheese toppings is a slab of ice cream coated in cinnamon and cornflakes that has taken a dip in the deep fryer for 10 to 15 seconds.
Well, now you're just being silly. I mean, look at that thing. That's joke food. That might be good for about five seconds. and then the ice cream melts and turns the bun into a soggy, creamy sponge. Ever tried to eat a burger that's been dunked in a bucket of milk? Of course you haven't, because that's fucking disgusting. No one wants to eat that, so why the hell would anyone want to eat this?
Fried Salsa (Texas)
Deep Fried Texas Salsa features a medley of jalapeños, roasted garlic, onion, tomato and pepper rolled together, dipped in masa and covered in crunchy tortilla chips before it's dropped into the deep fryer . It's served with queso.
Five out of the eight ingredients in this are vegetables, which actually makes this the single healthiest entry on the entire list. Granted, that's like being the nicest person on Fox News, but still. These deserve a new sort of award at the Texas State Fair: "Least Likely to Kill You On Sight."
Fried Bubblegum (Texas)
Fried Bubblegum showcases bubblegum-flavored marshmallows dipped in batter, fried and decorated with icing and powdered sugar .
Where. where do I even start with this? It's like Dominique Ansel dropped some acid, went to the circus, spent 12 hours staring at gum on his shoe, then went into the kitchen to recreate the experience in neon pink marshmallow. Also, this thing is topped with Chiclets, just in case, y'know, you can't taste all that artificial bubblegum flavoring that's been injected into the marshmallows, because that would be a real shame.
This stuff was so vile that one food reviewer at the time actually added directions to the Sensodyne station to her post, just so that people knew where to go when they inevitably needed their tongues scraped and mouths washed out . This concoction somehow won the 2011 Texas State Fair "Most Creative" award, and I honestly cannot tell if they meant it ironically or not. It's creative in that they somehow found a way to make marshmallows even more gross, so they may be on to something.
Fried Jelly Beans (Massachusetts)
The Big E (a nickname for the Massachusetts State Fair) doesn't force a choice between candy and funnel cake. These jelly beans are dipped in batter before being deep-fried .
I really didn't think anyone could find a way to make Jelly Beans more disgusting, but Massachusetts has journeyed into a new frontier of methods for giving yourself third degree burns. In what way are these not edible napalm capsules? I can't see how this food ends in anything other than tragedy, for just so many reasons.
Fat Elvis on a Stick (Wisconsin)
Take peanut butter, chocolate and bacon, combine them with banana batter and you have a deep fried concoction known as the Fat Elvis On-a-Stick . This treat is savory, sweet and extra crispy.
Hold on, my body just tried to do about four different things at once. I gagged a little, then I started salivating, and now I have a boner. They just took four things I love and deep-fried them. My reality is shattered. I have stared into the abyss, and we are it. What is this fragile existence? WHAT IS MY LIFE? I AM A UNIVERSE OF INFINITE ENERGY FILLED WITH NAUGHT BUT LIGHT AND BACON GREASE. I AM ONE WITH THE GODS. I AM RA.
Fried Alligator on a Stick (Illinois)
This favorite at the Illinois State Fair in Springfield is deep-fried and skewered, teriyaki style . Fans say alligator tastes like pork and is similar to veal in texture.
Honestly, the more surprising aspect of this entry is not that it's here (we've got fried bubblegum, for fuck's sake), but that it's from Illinois. Isn't the point of a state fair to showcase local products and produce and state pride or some shit? Are there a lot of alligator farms in Illinois? Do alligators vacation there? What do their windbreakers look like?
Look, Illinois, just please don't start importing everything else from the Sunshine State. One Florida is more than enough.
Deep Fried White Castle Burgers (California)
The Orange County Fair is so dedicated to frying that a vendor called Heart Attack Café chose Deep Fried Butter Stand as its new name after being pressured with legal action by Arizona's Heart Attack Grill. Even more stupendous: Chicken Charlie's fried White Castle cheeseburgers (bun and all) at the 2011 fair .
Just in case you were wondering how rich, white, privileged, and uncreative Orange County is, they have something shipped in from the East Coast just to deep-fry it. Fuck all of California's readily available fresh fruits, vegetables, and cows. So local, so bourgeois — and nothing says, "I have $10K burning a hole in my wallet" like importing a food just so you can ruin it.
You can't even Midwest correctly, Orange County. God, you're terrible.
Oregon State Fair in 2011 was home to a flattened, deep-fried dough delicacy that just looks like it tried to cross the road at the wrong time, complete with oozing fruity sauces and syrups.
When we started our research, we were sure that we wouldn't be able to find two things: fried soup. and roadkill. Actually, we didn't even think about the latter, because seriously, who the fuck associates roadkill with good eats?!
Sadly*, this is not real roadkill. Instead, it's an adorable fried dough man that has been smashed, fried, stitched back together, and covered in a variety of sauces to emulate bodily fluids, fatal injuries and presumably look about as appetizing as a cracked three week-old biohazard container. What serial killer looked at a funnel cake and thought, "this is good, but you know what it needs? Something to remind me of that time I hit a raccoon with my 4x4"? If you can look at roadkill and think "that looks delicious!" I'm pretty sure you're the real-life version of a Deliverance character.
Fried Picnic on a Stick (Texas)
If you ever have a picnic consisting entirely of fried chicken, tater tots, and pickles, feel free to invite me along. I'll bring the fryer so we can recreate the fried picnic on a stick , in which the three ingredients are alternated on a skewer, breaded and gently steamed with broccoli (phrase struck through on Serious Eats) deep-fried. A great contrast of flavors, to be sure, but, beware: the tater tots spilled everywhere on the first bite.
Only in Texas would there be a person who devised a way to make a Franken-picnic. All of these things are fantastic separately, but when you ram them together, it sounds like you went dumpster diving blindfolded and then threw it in oil just to see what would happen.
. oh, who the fuck am I kidding? I want this in my facehole RIGHT THE FUCK NOW.
Deep Fried Sugar Cubes (Texas)
Yep, just like it sounds. Simple and sweet! Sugar cubes double-dipped in batter: chocolate, vanilla, or both. Deep-fried, then drizzled with chocolate, caramel or fruit sauces.
We've finally done it, humanity — we've found a way to craft edible Diabetes. Good show.
Fried Scorpion (Arizona)
Don't worry, it's dead: battered, fried, and served plain or dipped in chocolate, fried scorpions have southwesterners getting their ultimate revenge on the desert menace with an adaptation of a Chinese delicacy. Other backyard creatures-turned-snack options include crickets, grasshoppers, and lizards.
It says something about this entry that "deep-fried grasshoppers" is by FAR the least-weird thing on that list. You know, prior to researching this post, I said "I'm pretty sure I'll want to eat everything I talk about," and that was true — right up until I ran into the image pictured at the top of this article.
Scorpions?! Are you fucking kidding me?! No. Just. no. Stop. You have to draw the line somewhere, and if your line isn't drawn at arachnids, please tell me that when I first meet you so I can immediately run away screaming. If there's a list of creatures humanity is supposed to never eat, it probably looks something like this:
You just didn't listen, did you, Arizona? I'm trying to figure out where this ranks among your worst decisions. It's no repeatedly electing this shithead , or trying to pass this , or ACTUALLY passing this , but. wow, you guys make a LOT of horrifying decisions. I mean, goddamn.
At Arby's, chocolate and coffee come together for the famous Jamocha Shake. Yes, it's a magical combination, but it's best if you just take a few sips and leave the shake alone. Coming in at more than 1,000 calories and packing 150 grams of sugar, this shake is nothing but trouble.
Courtesy of Baskin Robbins
However, at 1,520 calories, 154 grams of sugar, and 2 grams of trans fat you would do yourself a service to forget about the ice cream chain's 1,700 flavors. In particular, "trans fats are linked with an increased risk of heart disease because of their negative effects on cholesterol levels," says Usher. "With 2 grams of trans fats per shake, it's better to opt for something trans fat-free," she recommends.