Barbecue. It's as American as mom, apple pie and the 4th of July. Whether it's beef or pork, it's arguably our tastiest way to cook. In this smoke-filled half-hour, we explore the history of Texas, Memphis and Kansas City style barbecue, as well as the ever-popular barbecue cooking festivals.
From the ancient Mayans and Aztecs to the chocolatiers of Beverly Hills, chocolate has been one of our favorite foods. In this episode, we trace its growth from a ceremonial drink to a billion dollar industry. We also explore its scandalous links to romance and surprising role in the heyday of Hollywood.
The hamburger is the quintessential American food. From its roots in Europe to its phenomenal growth in the U.S., we explore the colorful history of one of our favorite foods. It's no wonder Americans consume 40 billion a year - more than hot dogs, pizza and chocolate combined.
A couple of bread, something in between, and you have yourself a sandwich. Named for the Earl of Sandwich, who is said to have "invented" it while playing cards, they now come in dozens of varieties. From the cheese steak to the French Dip to the Reuben to the most popular of them all - the ham sandwich - we take a flavorful look at America's #1 lunch food.
When you think of the movies you think of popcorn. But its history can be traced back hundreds of thousands of years to prehistoric cave dwellers. Popcorn was present in 1620 at the first Thanksgiving, served as the basis for the very first breakfast cereal and boomed as a cheap affordable snack during The Great Depression.
Who doesn't like ice cream? It's everyone's feel-good food. But few people realize that our passion for ice cream began centuries ago, long before the invention of freezers and refrigerators. Here, we present the "cold facts" about this delectable dessert: From its colorful beginnings when ice was something only nature could make, to the birth of the ice cream cone at the 1904 World's Fair.
If you order a bowl of "red" in Texas, don't expect beans. If you order a bowl of chili in Cincinnati, you might get a "three-way". Translation: chili, spaghetti and cheese. In this spicy half-hour, we explore chili's colorful history from its origins, most likely in South Texas, to the festive modern-day chili cook offs.
They came to America as olykoeks or "oily cakes" and have taken the country - and our stomachs - by storm. They're donuts, fried pieces of dough that have delighted folks for centuries. We look at the origin of the donut in Holland, the historical roots of the donut hole and why everyone from policemen to U.S. Presidents have fallen for this delectable treat.
It began as a health tonic and boomed into the most popular consumer beverage on the planet. It's cola. We explore the cultural environment in which Coca-Cola was created, including its original "recipe" said to have contained cocaine. We also follow Coke's growth from soda fountain thirst quencher to international superstar and the ongoing "cola wars" with Pepsi.
Cookies - the ultimate comfort food. America's favorites are chocolate chip, but hundreds of varieties are baked daily in kitchens everywhere. We trace the history of these tasty treats that remind us of "home". From the Ancient Romans who baked hard biscuits called "bis coctum" - to the 7th Century Persians who improved the flavor using eggs, butter, cream and honey - to the birth of the first cookie factories.
Sweet as pie". This enchanting food is so admired, it has become the measure of all that is delectable. In the Middle Ages, most pies were filled with meat, though you might find one with "4 and 20 blackbirds". The American Colonists were more partial to pumpkin or apple pie while today, the sky is the limit.
Every year, Americans consume three million tons of pasta - everything from penne to spaghetti to lasagna. All told, there are more than 600 forms served around the planet. Its roots take us back thousands of years to the Ancient Romans and Chinese who both filled up on it. During the Middle Ages, pasta was a status symbol.
Candy bars. They appeal to our "sweet tooth" and give us instant energy. This sugary industry began in Mom and Pop kitchens over a century ago - and now accounts for more than two billion dollars in sales on Halloween alone!
We find them in coffee shops, corner delis and supermarket shelves. But muffins have been with us for centuries. They first appeared as tea cakes in the 1700's, and grew in popularity over the next century as muffin men began traversing streets at teatime, ringing their bells and selling their wares.
Americans eat 150 million of them on the Fourth every year alone, and 2 billion during the whole month of July. Yet no one seems to agree on the origin of its name or the best way to eat them. Join us as we unravel the arguments and uncover the Secret Life of Hot Dogs.
Diners are a piece of pie, a cup of joe, and a red, white and blue plate full of Americana. Join host Jim O'Connor as he visits neighborhood diners where they still sling comfort food that keep people coming back for more.
In ancient times, the wedding cake was a potent symbol of love, unity and often the "scene-stealer" at more elaborate weddings. Join Host Jim O'Connor as he dons a tux and digs under the frosting to reveal the Secret Life of the Wedding Cake.
Coffee is the dark rich brew that gives you a boost in the morning and a break in the afternoon. In fact, as a world commodity coffee beans are second only to oil. How did a little bean become such a beloved beverage? Find out how when we reveal the Secret Life of Coffee.
Join Host Jim O'Connor as he unscrambles a variety of eggs, and ponders the eternal question of what came first, the chicken or the egg?
Honey is nature's golden sweetener. Throughout the ages it has captured our culinary imaginations and tastebuds. Find out why this golden syrup has fascinated us for so long, when we explore...The Secret Life of Honey
It pairs off with chocolate, ice cream, cookies and dried fruits. Its the peanut! Join us as we get to the root of the ordinary peanut and dig up the truth about this fun-loving, multi-talented - and ancient - treat in the Secret Life of Peanuts
The waffle arrived with the pilgrims, eventually evolving into a classic American breakfast. But who came up with the idea to make a waffle in the first place? Find out as we reveal the Secret Life of the Waffle!
Dumplings are a food that's prevalent in one form or another in every culture around the world. Get ready; we're about to do a lot of globetrotting as we sink our teeth into the Secret life of Dumplings!
Cheesecake- America's favorite desert. From the old world style of the Pennsylvania Dutch, to the cutting edge slices of America's fanciest restaurants, join Jim O'Connor as he explores the creamy history behind the Secret Life of Cheesecake.
Is there anything more American than fried chicken? There are hundreds of recipes and numerous debates about the best way to prepare this American classic. Jim O'Connor hears all the arguments and takes a seat at the table to explore The Secret Life of Fried Chicken.
It's one of America's favorite comfort foods, and its probably a lot older than you thought. Hot, cold, or frozen, pudding is such fun to eat. Jim O'Connor dives into the origins and varieties of one of America's most popular fun foods- pudding.
Pancakes are eaten by the stack for breakfast, yet they can be dressed up, accessorized, and even brought out for dinner. Join Jim O'Connor as he serves up a tall order of history behind The Secret Life of Pancakes.
Chips have had a fascinating journey through the centuries. Host Jim O?Connor explores the history and variety of America?s favorite chips, and then discovers new, innovative, and healthy variations on the classic snack
How did birthday parties get started? How are they celebrated in other countries? Host Jim O?Connor uncovers the surprising secrets behind birthday parties, from the history of the birthday cake, to the variations of birthday party food served all over the world.
Hot or cold, cereal is America?s favorite way to start the day, yet its origins can be traced back to European roots. Host Jim O?Connor discovers the history of America?s favorite cereals, then dives into the new, healthy varieties that are appealing to contemporary breakfast lovers
They?re one of the most popular foods in the world. In Belgium and France they?re called "pommes frites," and in England they?re called "chips." In America, cooking innovations made them as popular as the hamburger. Join Jim O?Connor as he traces the origins of America?s favorite vegetable
Pretzels, the popular snack with a divinely inspired shape. Join host Jim O?Connor as he visits Pennsylvania, the birthplace of the American pretzel, and then reveals the latest twist for this crunchy and chewy snack in The Secret Life?of Pretzels.
American consumes nearly 153 pounds of it a year! Host Jim O?Connor travels to Hawaii to get a taste for the yummy sweetener right from the cane, then gets a first hand look at how its used in everything from gourmet appetizers to highly prized artworks. Join him as he spins the sweet tale in The Secret Life of ...Sugar.
How did milkshakes become both so decadent and lovable? Grab your spoons and straws as Jim O?Connor traces the ever popular milkshake from pharmaceutical concoction to deliciously flavored fast food treat on The Secret Life of? Milkshakes.
For kids and adults alike, the beach is still that special place to indulge in saltwater taffy, fudge and frozen custard. Grab your swimsuit and join Jim O?Connor as he plunges into the tasty world of some of the nations? most delectable treats, on The Secret Life of Seaside Sweets
Host Jim O?Connor travels from Honolulu to New York City to sample the freshest, most mouth-watering sushi in America. Pick up your chopsticks and join Jim as he goes fishing for The Secret Life of Sushi
Once relegated as a bland breakfast food and occasionally dressed up with lox and cream cheese, bagels today have more flavors than you can shake a schmear at. Join host Jim O?Connor as he visits the most authentic and innovative bagel bakeries in the U.S. and learns the "hole" secret behind The Secret Life of Bagels.
Host Jim O?Connor travels from coast to coast to uncover the gooiest, sweetest and most addicting treats in America on The Secret Life of Brownies.
What makes soda so enticing? Host Jim O?Connor pops the lid off the sparking history of the soft drink while sampling America?s oldest - and newest- soft drink flavors on The Secret Life of Soft Drinks
We chew about 350 sticks of gum every year. Join Jim O?Connor as he goes behind the scenes of America?s sticky obsession on The Secret Life of Bubble Gum.
Pastries and their mouth-watering fillings have lured us for centuries. Join Jim O'Connor to find out how these treats got their start in the oven and made their way to our tastebuds.
Jambalya, Oysters Rockefeller, and spicy smoked sausage, crawfish etouffe, red beans and rice, and gumbo! Louisiana is world-famous for its Cajun and Creole cuisine. But where exactly did Cajun food come from? And what, if anything, sets Cajun apart from Creole? Join Jim O?Connor as he journeys down south in search of answers.
Whether it's a ribeye, porterhouse, NY strip or a Filet Mignon, there's nothing that can compare to a great steak. Join Jim O'Connor as he explores the history of this American Favorite.
It?s a style of cuisine most known for its generous and ingenious use of chile peppers. And?it is comprised of a fusion of recipes from Native Americans, Spaniards, Mexicans, and Cowboys. Join host Jim O?Connor as he visits New Mexico and takes the lid off the history of Southwestern Cuisine
The American south is famous for its mouthwatering, "stick to your ribs" fare like fried chicken, cornbread, sweet potatoes, and black eyed peas. But how did these dishes get their start? Host Jim O?Connor digs in to reveal the secret life of Southern Food.
From the Singapore Sling to the Whiskey Sour, there?s no doubt about it, America?s crazy about the cocktail. But when exactly was the first cocktail hour? And how many cocktail creations are really out there? Join host Jim O?Connor for a happy half-an-hour as he distills the mystery of mixology and spills the history of the cocktail.
You can have them grilled, steamed, or boiled, and you can enjoy them in elegant restaurants or in casual beachside shacks. No matter where you eat ?em, or how- lobster, crab legs, clams, and shrimp tantalize our tastebuds. Join Jim O?Connor as he casts the net and cracks open the shell to reveal the history of succulent seafood.
A hearty home-cooked meal after work, chicken soup when you?re a little sick, even a pint of ice cream when Mr. Right turns out to be Mr. Wrong? these foods soothe the soul as well as the stomach. So grab your favorite blanket as Jim O?Connor explores the what, when, why?s and how?s of? comfort food
Some like it hot. Some like it nuclear. But make no mistake, when playing with fire, you will get burned. Join host Jim O?Connor as he explores the teary-eyed history behind the chile pepper, hot sauces, and fiery dishes from around the world.
From the intricate designs of fruit carvings, to the secrets behind the mouthwatering images in advertising, food styling is a craft to behold. Host Jim O?Connor learns some tricks of the trade and how it all began in the secret life of food styling.
Garlic has been regarded for centuries as a miracle cure and many believe it even wards away evil. It has been around for more than 6,000 years in our gardens and kitchens and helps transform simple dishes into taste extravaganzas. Join Jim O?Connor as he takes a deep breath and makes a big stink about garlic?s well-rooted history.
It might be one of your earliest memories of childhood, and it?s regarded as the first form of American fast food. Whether it?s meatloaf, macaroni and cheese, or chicken pot pie, you need no permission to help yourself. So, get a tray and get in line as host Jim O?Connor visits the cafeteria.
Salt is the world's oldest food additive, and who can think of a kitchen or food table without it? Jim O'Connor explores the important role salt has played in world history, while discovering the surprising varieties of salts used in cooking today.
Melt in-your-mouth Chantilly cream, hot fudge on a sundae, frothy cream cheese frosting or warm gooey caramel. In the universe of food, tantalizingly fruity confections, drizzled sauces and foamy whips are the tops. Join us as we pour out the history of America?s favorite sweet toppings.
Jim O'Connor explores the history and popularity of delicious bread toppings, including mustard, olive tapenade, jams and jellies. A family run New Jersey mustard company is visited, as well as a popular Los Angeles Italian restaurant for olive tapenade, and a small San Francisco company known for its innovative, flavorful jams and jellies.
Whether it?s a one-stop shop or a bulk stock-up?you likely visit this place at least twice a week. Some come as big as a warehouse, while others are just large enough for mom and pop. We?re talking about the grocery store. Grab a cart and check out its fascinating history!
Creamy, spicy or sweet, dips are the life of the party from the most lavish buffet table to the most casual Super Bowl get together. But what exactly defines a dip? And where did the dip get its start? Join host Jim O?Connor for a double dip inside the bowl.
What is your favorite - cheese and crackers, deviled eggs or pigs in a blanket? Would you prefer them as hors d ?oeuvres, appetizers or starters? Actually is there really a difference? And can their origins be traced? You bet! If that?s enough of a tease then join Jim O?Connor for the main course on The Secret Life of Hors D?Oeuvres.
What can turn an ordinary dinner into a dining experience? The addition of dinner drinks. A light wine, a hearty lager, a fine brandy?the right drink at the right time can stimulate your appetite, enhance the taste of food and even help you digest. Join host Jim O?Connor as he learns the ins and outs of being a sommelier, tries wine with Mexican food and learns that beer actually does go with dessert.
Chocolate souffle, creamy mousse, baked Alaska and panna cotta are all desserts generally saved for special occasions. We call them sugary sensations. Join host Jim O?Connor as he sinks his sweet tooth into the history and facts behind these decadent desserts.
Aloha! Hawaii is known for its unique and delectable food, exotic tropical fresh fruit and festive drinks and of course its famous luaus. Join Jim O?Connor as he journeys to the Aloha State in search of the origins and colorful foods of the luau.
The Caribbean, a melting pot of flavors and traditions, is known for its jerk chicken, spiny lobster, plantains, coconuts and rum punch . Join host Jim O?Connor as he uncovers the hidden history behind these fascinating foods.
A vacation is that time when you don't have to worry about cooking?unless you want to. Some vacations center around food and Jim O'Connor is on a quest to find them. He jets off to the Caribbean where an entire resort is dedicated to cooking and cuisine, then moves west to Montana to explore foods inspired by the wilderness. Last but not least, he'll get cozy at a favorite amongst vacation spots?a New England bed and breakfast.
Boardwalk sno-cones, fruity sorbet, tropical Hawaiian shaved ice, melt-in-your-mouth frozen yogurt: these are some of America?s favorite summertime chilled treats. Come along with Jim O?Connor as he learns the ins and outs of TCBY, journeys to Oahu?s North Shore for some authentic shaved ice and finds a fruity chilled treat in an unexpected dish.
When we?re on the move, we want our meals to keep up with us. In fact, we want them to be as first class as our accommodations. So get your sea legs, hop aboard, put those tray tables down and join us as we explore the history and the cuisine served and savored on ships, trains and planes.
For centuries, decadent foods have shared an intimate bond with love and romance. A glass of sparkling wine, oysters on the half-shell, a fancy box of chocolates. But what is it about these foods that put us in the mood? How did they get such sinful reputations and who had a hand in shaping them?
They brought a new way of dining to a generation of automobile-loving Americans. They evoke memories of poodle skirts and roller-skating waitresses. Today, you can get anything there from a juicy cheeseburger and fries to hot dogs, crab sandwiches and even a Hawaiian plate lunch! Join host Jim O?Connor as he drives his way to Dallas, the city where they all started, to New Jersey for a drive-in where crab sandwiches are all the rage and to the far reaches of Waikiki Beach where a local drive-in serves hamburgers next to ahi.
The Irish Pub is a neighborhood place where the regulars come to eat, drink and be merry. They?re a place where hearty, home cooked comfort food has become as much a priority as hand-crafted ales and stouts. Join Jim O?Connor as he samples a bit of tradition and some shepherd's pie, Irish stew, corned beef and fish and chips.
In these restaurants, juicy steaks and coconut prawns are not only dining, they?re theater. Once inside a theme restaurant, you?re in for not only an exciting eating experience, but much, much more. How did they start? You might be surprised! Join host Jim O?Connor as he traces back the origins and digs into the future of Theme Restaurants.
Tex Mex is a vibrant, highly spiced cuisine known for its generous use of meat, beans and cheese. Ingenious combinations of these ingredients produce nachos, chili, tacos, chimichangas and fajitas. The name itself blends its two areas of influence: Texas and Mexico. Join host Jim O'Connor as he ventures to the Lone Star State for a taste of history loaded with spicy ingredients.
Roadhouses are the roadside cafes, saloons, taverns and inns providing respite and good grub for weary travelers. They can be off-beat, down-home, or down right delicious. Join Jim O'Connor as he takes to the highways of Montana, Oregon and New Jersey . . . steaks, ribs, bean soup and more!
It has become an American phenomenon. Burgers, bratwurst, ribs or kabobs? Just fire up the grill and let the cooking begin! Jim O'Connor explores the rivalry between the fans from East Coast to West as he digs up the origins of the time-honored tradition of the tailgater.
Everyone's heard of "dinner and a movie," but how about "dinner at a movie"? While the traditional popcorn is still America's favorite cinema snack, some of today's movie theaters offer far more than conventional munchies. Whether you fancy a hamburger with a horror film or a cr?me brulee with a comedy classic, host Jim O'Connor will trace the evolution of America's award-winning movie treats.
In our busy lives we often have so much on our plate, we don't have time to spare, much less time to cook. But like clockwork, we all get hungry, and to ensure that our food is still filling, nutritious and delicious, we turn to many time-saving measures and kitchen shortcuts that help bring meals to the table lickety-split! Modern technology meets the sophisticated palate when Jim O'Connor explores the delicious varieties that are available for diners in a hurry.
Meat roasting over an open fire. Warm chocolate and gooey marshmallow on top of a crispy graham cracker. Flapjacks and bacon in a skillet. Nothing is more satisfying than eating outdoors. But what are the secrets to eating out on the range without a range? Jim O'Connor puts on his boots and apron to explore traditional campground foods and some surprising new twists for dining in the wild.
Your eyes may tear and your face may twitch, but everyone loves sweet and sour candy. It started as a kids' favorite, but now it's the rage with adults too. It comes in hard candies, jellies, lollipops, powders and even liquids. Host Jim O'Connor puckers up to try some time-tested favorites and the wildest of the latest creations.
It's a style of eating and cooking as old as the American West. From giant rib eye steaks to Texas style BBQ, or just a good ol' pot of beans, cowboy food was just the thing needed before hitting the range. Host Jim O'Connor saddles up from Texas to California to explore the surprisingly delicious world of cowboy food.
Being on a diet used to mean simply eating less to lose weight, but today's diets satisfy the dining urge by offering a range of delicious alternatives. From indulging in all the beef and chicken you want to enjoying delicious vegetarian meals, diets offer new perspectives in how to eat healthy, lose weight and feel great. Host Jim O'Connor tightens his belt to examine the history of weight loss and alternative diets.
Cheese is one of the most varied and subtle foods in the world. In taste it can be bland, buttery, innocuous, rich, creamy, pungent, sharp, salty or lightly delicate. Cheese can be enjoyed as an appetizer or a dessert, and it pairs beautifully with everything from hamburgers to fruit. But cheese by itself is only the beginning. It's also an essential ingredient to traditional dishes and to new, innovative creations. Jim O'Connor unseals the mysteries behind the most universal of foods: cheese.
Whether its lobster, filet mignon, caviar, black truffle soup, or endless buffets of all you can eat sushi; Las Vegas has become a diner?s dream destination.
Lights camera entr?e! Hollywood is famous for being the movie capital of the world, but it's also celebrated for its delicious and innovative cuisine.
California has some of the best foods, from successful fast food franchises to "California cuisine."
George Duran explores how breakfast varies between the world's cultures and regions.
George visits one of the oldest delis in the United States.
Host George Duran examines the evolution of the vending machine.
George Duran explores the myths, legends, stories and fallacies behind the superstitions surrounding your favorite foods.
Host George Duran explores the history of one of the oldest and most versatile of prepared foods...bread.
Eating take out food is an American tradition, but times and appetites have changed.
Beer - it's the beverage of choice around the world and a part of many culture's histories and traditions.
Various international bbq specialities are detailed.
George Duran looks at how cooking contests have long provided amateur chefs an instant shot at culinary fame and fortune.
Once taken solely as medicine, hard candy evolved into one of America's favorite sweet passions.
Join host George Duran as he examines the origins of some popular Easter sweets, explores why we eat ham on Easter and why we hunt for eggs.
Join host George Duran as he uncovers the secrets behind our favorite energy foods, that ginseng is more than just an ingredient in power bars and visits a restaurant in NYC dedicated to "pumping you up."
Host George Duran uncovers why the cake has traditionally been a symbol of celebration while he takes a look at the history of cupcakes, King Cakes, Election Cakes and more!
Host George Duran explores gingerbread. He uncovers a modern day gingerbread man recipe in Washington DC, learns the secrets to building a stellar gingerbread house and reveals the many ways one of our favorite holiday flavors is used from cocktails to soups to toothpaste!
Join Host George Duran as he takes a look at the origins of bar food from olives and porridge in Ancient Rome to America's endless varieties today: burgers, tapas, buffalo wings and more!
George Duran explores the American coffee shop. When the first coffee shop opened in America, what made these stores unique and George reveals the secret behind the tradition of the bottomless cup of Joe.
No doubt about it, we love to eat out, especially with our families. George Duran takes a look at the history of family restaurants from the very first American eating establishments that were family owned and operated to today's concept of family dining .
If you want to learn how to make sushi, bake a cake, or whip up exotic Asian cuisine, chances are there s a class you can take. Join host George Duran as he takes a look at some of these crash course classes and America s largest cooking school, and finds out how the art of cooking was passed on before the idea of classes began.
During war, soldiers have to eat, and what they eat often goes beyond mere sustenance. Join host George Duran as he explores how the Navy feeds men on a submarine for months at a time, the quick, portable dining methods the Army uses in the field and the "secret" language the military uses to describe some common foods.
A caterer is expected to know not just how to prepare food, but how to make it taste great, look beautiful and keep it all organized. This is nothing new; in fact, evidence shows that caterers have been around since the era of Ancient Greece. Host George Duran explores the history of wedding caterers and helps pull off a "silver service" wedding, visits a Texas ranch that puts a spin on catered BBQ and uncovers some secrets to keeping your next catered party on budget.
Most of the items we buy in grocery stores and order off restaurant menus are the result of a carefully controlled, scientific operation known as the "test kitchen." George Duran explores their history and takes you inside the secret labs of Campbell's, CPK, Better Homes and Gardens and more.
Whether it's rum cakes, Bananas Foster or bourbon BBQ with a kick, distilled spirits aren't just for drinking anymore. Join host George Duran as he journeys to one of America's earliest distilleries (owned and operated by George Washington!), uncovers the history of bourbon while learning the secrets to cooking with it and reveals the truth about hangover remedies.
The Secret Life of Christmas will take a look at the history of all things Christmas. When did Christmas become such a big holiday? What is the origin of the Christmas foods? Where did candy canes, fruitcakes and plum puddings come from? All this and more
Join Jim O'Connor as he explores the Secret life of America's favorite Italian Treat - Pizza.
Get ready to feast on some delicious history as Jim O’Connor visits Plymouth, Massachusetts for a recreation dinner. He visits with Chef Paul Prudhomme for a deep-fried turkey; sinks his teeth into a classic apple pie in upstate New York; tantalizes his palate with sweet potato casserole in Atlanta; and goes for seconds at a Philadelphia tavern.
Halloween! When candy is appetizer, entree and dessert. Jim O’Connor discovers the trick behind making Halloween’s most famous treat—those tasty, tri-colored kernels of candy corn. But behind the mask, Halloween also has a grown-up menu: a medieval cake that was the very first Halloween treat, and the tempting delights of Mexico’s feast for Day of the Dead. And believe it or not, there’s a way to dress up a very healthy meal and make it scary enough for Halloween.
