TasteOverTime Blog & Recipes

Eating small amounts of fatty fish, such as salmon, sardines or trout, may decrease the risk of heart disease, prolong the lifespan of people who have had heart attacks and help arthritis—thanks in part to omega-3 fatty acids that are found in fish fat.

Starchy potato salad, thick with mayonnaise or salad dressing, has been a perennial sandwich accompaniment since the mid-20th century. It may have originated in Germany, yet German potato salad is typically served warm with a vinegar and herb dressing. European settlers and soldiers may have contributed their version to the United States, and then Americans added creaminess and chopped vegetables, such as pickles and pimentos.

One of the most favored taste combinations in the United States since the mid-1900s are Buffalo wings, un-breaded chicken wing sections that are generally deep-fried and coated with a vinegar-based cayenne pepper hot sauce and melted butter. Buffalo wings are served hot, alongside celery sticks and/or carrot sticks, with either Bleu cheese or Ranch dressing for dipping.

Despite my nutrition know better, I’m still a burnt foods aficionado. While I totally get carbon and health issues, burnt foods enliven my palate and propel my picks. Maybe why: Burnt’s not taste like bitter, but sensation that tingles your insides—in a respectable way.

I could eat white potatoes for breakfast, lunch and dinner—and often do. Fried for breakfast, chipped for lunch and mashed for dinner. Often the reverse.

I ate whole eggs daily and still love a runny yolk. But egg whites? Never. I didn’t get their glamor.