In April of 1995, Jacques Pépin taped a cooking demonstration that detailed how to make an omelet. And while it was merely one of 105 segments the chef recorded over a frantic two-day period in a studio in Northern California, the clip has become one of the most beloved food videos of all time. This is its story.

And why they had to add pumpkin puree to it 12 years later.

For decades, cookbooks were primarily written for home cooks, by home cooks. And then the ’90s arrived.

This controversial dish was once a delicacy. Now it’s almost completely disappeared.

By the ’90s, sushi had been in the U.S. for decades. So why was it suddenly for sale at every grocery store?

The only thing better than grilled, marinated meat: pre-digested grilled, marinated meat.

They offered lifesaving ingredients and reassurance to the immigrant families in their communities.

“Portable soup” was once so common that an inventor couldn’t get a patent for it.

The 1990s were a sugary blur of pink and pale green iced tea labels. Here’s the story behind the great effort to normalize (and commercialize) kiwis for an American audience.

A deadly fungus is killing banana crops across the planet.