If you liked this episode, subscribe to HISTORY This Week wherever you listen to podcasts!

May 15, 1940. It’s opening day. San Bernardino, CA is a city on the rise, and to meet this new demand for cheap, good food, two brothers have created a restaurant: McDonald’s Famous Barbecue.

You can order a PB&J sandwich, barbecued pork, baked beans, and yes, a hamburger. It’s a work in progress, but Dick and Mac McDonald never stop innovating.

How did the McDonald brothers engineer a system that would be replicated in thousands of locations across the globe? And why don't they get the credit they deserve?

Special thanks to Adam Chandler, journalist and author of Drive-Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom; and Marcia Chatelain,  professor of Africana Studies at the University of Pennsylvania and author of Franchise: The Golden Arches in Black America. 

Here are two other great books we used in putting this episode together: Ray & Joan: The Man Who Made the McDonald’s Fortune and the Woman Who Gave It All Away by Lisa Napoli; and McDonald’s: Behind the Arches by John F. Love.

Find HISTORY This Week wherever you listen to podcasts!

February 23, 2005. New York City's culinary elite gather at Gotham Hall. Tuxedoed waiters pass around champagne flutes and decadent hors d'oeuvres, as famous chefs like Eric Ripert and Anthony Bourdain pose for photos and gossip with their peers before the night’s main event: an announcement that could change their lives and the fate of America's dining scene.

Édouard Michelin takes the stage. His company, Michelin, is one of the world's largest manufacturers of tires, but they also produce a restaurant guide that has dictated the fortunes of European restaurants for over 100 years. Now, the Michelin Guide, and its coveted stars, will be coming to America.

When Michelin descends on New York City, which restaurants win? Which lose? And how does the battle itself transform American food culture?

Special thanks to Peter Esmond, the former general manager of Per Se and current sales leader at DoorDash; Eric Ripert, chef of Le Bernardin in New York City; and Kathleen Squires, a food and travel writer whose work appears in the Wall Street Journal, Conde Nast Traveler and more.

To stay updated: historythisweekpodcast.com

This is a brand-new episode from HISTORY This Week, available wherever you listen to podcasts!

September 16, 1968. Richard Nixon isn't exactly seen as a comedian. But tonight, he's trying to change that by appearing on Laugh-In, a TV show similar to Saturday Night Live. Nixon needs every vote he can get in the 1968 election, facing off against Hubert Humphrey, the vice president who became the Democratic nominee after Lyndon Johnson withdrew from the ticket.

Nixon's Laugh-In appearance is a surprise, but soon, he'll pull off a move that no one would ever expect. How did back-channel dealings, unattended teleprompters, and Oval Office shouting matches turn this election into an all-time drama? And what do recently uncovered conversations reveal about how far Nixon was willing to go to secure victory?

Special thanks to David Farber, professor of history at the University of Kansas and author of Chicago ‘68; Lawrence O’Donnell, host of The Last Word With Lawrence O’Donnell on MSNBC and author of Playing with Fire: The 1968 Election and the Transformation of American Politics; and Luke Nichter, professor of history at Chapman University and author of The Year That Broke Politics: Collusion and Chaos in the Presidential Election of 1968.

To stay updated: historythisweekpodcast.com

HISTORY This week is about to return! We'll be back with new episodes this Monday, September 16th. In the meantime, listen to our trailer for Season 5, and follow HISTORY This Week wherever you get your podcasts.

To stay updated: historythisweekpodcast.com

In the mid-50s, a San Bernardino man named Glen Bell is fixated on McDonald’s. His own burger stand is in shambles, and he’s trying to bounce back. When he looks around, though, he realizes Mexican food is gaining popularity, but that most Americans are afraid of anything that strays from their bland palettes. That’s when he realizes: A taco is really a burger in a shell. With a few fits and starts, Taco Bell is born.

Popcorn may very well be the oldest snack food on the planet, but for much of its modern history it was something to be consumed in movie theaters or at fairgrounds - not at home. No truly national brand existed and it was far from the convenient snack it is today. But in the 1950s, Orville Redenbacher believed science could launch popcorn forward, making him a household name. His thousands of hybridizing experiments innovated popcorn down to its genetic code, resulting in a more flavorful pop twice the size of anything the world had seen before. 

Nowadays, grocery stores and gas stations are filled with Little Debbie products. In the 1950s, though, snack cakes were just gaining popularity, when a Chattanooga couple took a risk, scrapping big pies in favor of debut snack cakes instead. their company, Little Debbie, now dominates 54% of the snack cake industry with over $890 million in sales.

In the mid 1970s, a woman who wants to be more than just a housewife, is tired of living in her husband’s shadow. Armed with her phenomenal cookies, Debbi Fields seeks out an unlikely spot for her unlikely business - a cookie shop named Mrs. Fields in a shopping mall...run by a woman with no experience. With her husband’s credit on the line, she starts her journey to build a $450 million dollar cookie juggernaut.

In the mid-60s, a single perfume salesman finds himself struggling to meet women to date. So, he goes to the bar to complain to the bartender about his predicament. That’s when the salesman has an idea: What if you made your own co-ed bar? What ensues is a quest to make bars coed and fun, and TGI Fridays is born, revolutionizing the idea of sit-down dining and bar culture. Now, the business has 303 locations in the United States.

In Illinois, a father and son working in the wholesale ice cream mixing business have an idea. Convinced that ice cream tastes better fresh before it’s fully-frozen, what if they could create a machine that could dispense it while it’s still only semi-solid? Their names are John and Alex McCullough. By 1940 the McCullough’s open their first store, naming it Dairy Queen.