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Recipes
Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All
How-Tos
Cooking Techniques Ingredient Guides Equipment Kitchen Tips Entertaining View All
Product Recs
Equipment Reviews Taste Tests Buying Guides Editors' Picks Books Shop View All
Culture
Cuisine Guides Food History Food Science Personal Essays Travel Diaries Profiles Food Industry SE HQ View All
Dining Out
Boston Chicago Los Angeles New Orleans New York Philadelphia Portland, OR San Francisco Washington, DC View All
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Robert Moss

Robert Moss is a Charleston, SC–based food writer and the author of Barbecue: The History of an American Institution and Southern Spirits: 400 Years of Drinking in the American South.

Food History

From Trash to Treasure: The History of Barbecued Ribs

Pork ribs haven't always been a barbecue staple.

Robert Moss
Food History

How Ice Cream Got Its Cone

Spoiler alert: It didn't start with a rolled-up waffle.

Robert Moss
Features

How Bottled Water Became America's Most Popular Beverage

How Americans came to drink more bottled water than any other packaged beverage.

Robert Moss
Food History

How Chicken-Fried Steak Got Its Texas Twang

What if we told you it didn't originate in Texas at all?

Robert Moss
Features

Why "As Southern as Sweet Tea" Isn't Very Southern at All

An iconic Southern staple that actually hails from the North.

Robert Moss
Features

How Pastrami Really Arrived in New York City

The origin story of America's iconic deli meat.

Robert Moss
Features

How the South Cornered the Soda Market

Coca-Cola, Pepsi, Dr Pepper: All were born down South. Why?

Robert Moss
Food History

The 1904 World's Fair: A Turning Point for American Food

Robert Moss
Features

How Congress Almost Killed the Southern Boiled Peanut

What do boiled peanuts have to do with civil rights laws? @mossr sets the record straight

Robert Moss
Features

The Real Origins of the Boiled Peanut

You think you know boiled peanuts? Think again

Robert Moss
Food History

The Real History of Hushpuppies

Forget those lazy origin stories. Here's how hushpuppies really got their name

Robert Moss
Food History

Don't Call Chicken and Dumplings Depression-Era Cheap Eats

Chicken and dumplings is way more than Southern cheap eating

Robert Moss
Banana

How Banana Pudding Became a Southern Icon

.@mossr shows how banana pudding became Banana Pudding

Robert Moss
Braising and Stewing

Mull, Muddle, and the 12-Gallon Soup Pot: The Secret History of the South's Most Obscure Stew

The secret history of the Southern stew you've never heard of: chicken mull

Robert Moss
Features

The Historic Problem With Hoppin' John

The historic reason hoppin' john is such a bland way to start the new year

Robert Moss
Features

How Ambrosia Became a Southern Christmas Tradition

The secret life of ambrosia

Robert Moss
Deep Frying

How Cajun Deep Fried Turkey Took Over America

How Southern deep fried turkey became America's birthright

Robert Moss
Features

How Thanksgiving, the "Yankee Abolitionist Holiday," Won Over the South

Thanksgiving is an American holiday, but it wasn't adopted everywhere in the country at once.

Robert Moss
Features

The Hollywood Effect: How Fried Green Tomatoes Became a Southern 'Classic'

Think fried green tomatoes started in the South? Think again

Robert Moss
Features

Country Captain is the Southern Icon You May Have Never Tasted

Robert Moss
Food History

How Roux Made Its Way Into the Gumbo Pot

Robert Moss
Features

The Real Story of Gumbo, Okra, and Filé

Robert Moss
Features

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

Robert Moss
Cornbread

The Real Reason Sugar Has No Place in Cornbread

It's all about the corn.

Robert Moss
Features

The Surprisingly Recent Story of How Shrimp and Grits Won Over the South

Robert Moss

The Elements of Barbecue: Digging Into Sides

Robert Moss

The Elements of Barbecue: The Case of Sauce

Robert Moss

The Elements of Barbecue: There's the Rub

Robert Moss

The Elements of Barbecue: On Matters of Meat

Robert Moss
Eating Out

The Elements of Barbecue: Why Wood Matters

Robert Moss
Cuisine Guides

The Elements of Barbecue: Is Gas Barbecue Really Barbecue?

Robert Moss
Features

5 Rye Whiskeys You Should Be Drinking

Robert Moss

The Elements of Barbecue: What's in a Smoker?

Robert Moss
Cocktails & Spirits

5 Lesser-Known Bourbons You Should Be Drinking

Robert Moss
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