The History Of The Dairy Queen Blizzard

The History Of Pancakes

On this episode of Sprung On Food, host Kae Sprung talks the history of pancakes with returning guest Erika Kwee (Pancake Princess). The episode traces pancake-like foods back to early agriculture and Ötzi the Iceman, then follows written records from ancient Greece (tēganitēs) and Roman recipes, through medieval Shrove Tuesday “Pancake Day” traditions and England’s pancake races. It explains how American pancakes became fluffy through chemical leaveners like pearl ash, saleratus (baking soda), and commercial baking powder (including Rumford), then highlights the rise of boxed mixes via Pearl Milling Company/Aunt Jemima, the brand’s 2021 renaming, and diner culture culminating in IHOP. They also touch on pop-culture moments, records, and recipe suggestions like Golden Diner’s NYT recipe and Erika’s own. You can follow and support this week's guest, Erika Kwee here: Blog: https://www.thepancakeprincess.com/ [https://www.thepancakeprincess.com/] IG: https://www.instagram.com/thepancakeprincess [https://www.instagram.com/thepancakeprincess] Tiktok: https://www.tiktok.com/@pancake.princess [https://www.tiktok.com/@pancake.princess] Substack: https://thepancakeprincess.substack.com/ [https://thepancakeprincess.substack.com/] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Pancake Love Intro 02:17 Toppings And Boundaries 04:12 Defining The Pancake 05:42 Prehistoric Origins 10:10 Ancient Greece And Rome 12:17 Medieval Pancake Day 13:28 Pancake Races Idea 16:20 Colonial Recipes To Fluff 17:36 Leavening Breakthroughs 24:37 Mixes Diners And IHOP 28:27 Best Pancake Spots 32:31 Pop Culture And Records 36:14 Recipe Picks Farewell 38:12 Closing Credits

The History Of Parfait

On this episode of Sprung On Food, host Kae Sprung talks with holistic wellness coach and raw, plant-based Chef Beee about why fruit parfait is her favorite food, its “sexy” silky texture, versatility, and her go-to cashew-based citrus cream layered with not-too-sweet berries and fresh herbs. Kae traces parfait’s evolution from a 19th-century French frozen custard (documented by Jules Gouffé in 1867) to America’s tall-glass layered dessert culture, then to lighter yogurt-and-fruit breakfast versions, Japan’s meticulously composed fruit-parlor parfaits, and McDonald’s mass-market fruit-and-yogurt parfait (1999–2020). Chef Beee shares her favorite tools (garlic press and cooking with chopsticks), a special Guyanese dal she’d make for her chef father, and tips for making parfaits at home as a fun, nutritionally dense snack or breakfast using add-ins like chia, elderberry powder, and beet powder. You can follow and support this week's guest, Chef Beee here: https://www.instagram.com/iamchefbeee/ [https://www.instagram.com/iamchefbeee/] https://www.youtube.com/chefbeee [https://www.youtube.com/chefbeee ] https://www.tiktok.com/@iamchefbeee [https://www.tiktok.com/@iamchefbeee ] https://www.facebook.com/iamchefbeee/ [https://www.facebook.com/iamchefbeee/ ] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Parfait Love Intro 01:01 Why Parfait Feels Sexy 02:02 Cashew Citrus Dream 04:47 Batching And Gifting 06:00 French Origins Perfect Dessert 08:38 Cooking For Dad Guyanese Dal 11:38 America Reinvents Parfait 12:39 Favorite Tools Garlic And Chopsticks 14:52 Yogurt Parfait Goes Mainstream 16:16 Japanese Fruit Parfait Art 18:43 McDonalds Parfait Era 21:20 Make It Better At Home 26:16 Parfait Today And Wrap Up 30:21 Pop Culture And Final Tips 33:42 Thanks And Subscribe

ENCORE: The History Of Frozen Yogurt

Frozen yogurt is trending. We might be psychic! Almost 1 year ago we recorded this episode, The History Of Frozen Yogurt, and we called it. So, if you've recently jumped on the FroYo bandwagon, you can listen to this encore episode while you wait in those long lines to get your treat! In this episode of Sprung On Food, we dive into the history of frozen yogurt with guest Sarah Ross, a cancer nurse and comedian. Sarah shares her love for FroYo, and the episode explores the rich history of frozen yogurt, from its accidental beginnings in ancient Mesopotamia to modern-day innovations and marketing strategies. Learn about key players like TCBY, Pinkberry, and Red Mango, and discover what makes FroYo a beloved dessert today. Packed with fun anecdotes, historical insights, and a sprinkle of pop culture, this episode is a treat for any frozen yogurt enthusiast. See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Introduction to Frozen Yogurt 00:18 Guest Introduction: Sarah Ross 00:53 Sarah's Frozen Yogurt Journey 01:48 Frozen Yogurt Preferences and Tips 02:46 Frozen Yogurt Toppings Debate 06:07 The History of Frozen Yogurt 07:22 The Science Behind Frozen Yogurt 08:21 Marketing and Popularity of Frozen Yogurt 13:24 The Rise of Frozen Yogurt Chains 14:25 The Origins of TCBY 15:30 The Frozen Yogurt Craze of the 1980s 17:20 The Rise of Pinkberry and the Second Wave 18:58 The Self-Serve Froyo Boom 28:58 Frozen Yogurt in Pop Culture 32:38 Conclusion and Final Thoughts

The History Of Squash

Host Kae Sprung welcomes Chef Crystal Wahpepah to discuss the history of squash, and why squash is her favorite food, highlighting winter varieties like Hubbard and its versatility in sweet and savory dishes, including chocolate squash pudding, roasted squash, and squash soup thickened with blended pumpkin seeds as a dairy alternative. They explore eating squash raw through drying and dehydrating (including oven-drying at low temperature), and emphasize using the whole plant, flesh, skin, and seeds, while saving seeds for replanting as a long Native practice. The episode traces squash (Cucurbita) as one of the oldest domesticated plants in the Americas, with early domestication in Mesoamerica 8,000 to 10,000 years ago, its spread across North America, and its role in the Three Sisters system with corn and beans, plus nonfood uses of gourds. They cover European adoption via the Columbian Exchange, cultural symbolism such as the Hopi squash blossom hairstyle, and modern pop culture moments from jack o lanterns to the Pumpkin Spice Latte and record sized pumpkins. You can follow and support this week's guest, Crystal Wahpepah here: https://www.penguinrandomhouse.com/books/767628/a-feather-and-a-fork-by-crystal-wahpepah-with-amy-paige-condon/ [https://www.penguinrandomhouse.com/books/767628/a-feather-and-a-fork-by-crystal-wahpepah-with-amy-paige-condon/] https://www.instagram.com/crystalwahpepah/ [https://www.instagram.com/crystalwahpepah/] https://www.instagram.com/harmonyrodaleconvergent/ [https://www.instagram.com/harmonyrodaleconvergent/] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Why Squash 00:58 Favorite Varieties 02:04 Sweet Squash Desserts 03:21 Savory Soups and Roasting 05:12 What Is Squash 07:08 Drying and Squash Jerky 09:37 Origins and Domestication 11:28 Seeds and Farm Wisdom 15:17 Three Sisters and Uses 16:56 Corn Beyond Food 20:10 Europe and Cultural Symbolism 25:54 Modern Squash Today 28:01 Healing Through Food 30:19 Squash in Pop Culture 33:02 Final Thoughts and Goodbye

The History Of Molten Lava Cake

In this episode of Sprung On Food actor, writer, and musician Maddie Ballard joins to discuss the history of molten lava cake, with her own childhood memories at a San Jose Chili’s to her mom’s homemade ramekin version (though Maddie says Chili’s wins on taste thanks to caramel on top and surprisingly large portions). Kae explains what molten lava cake is and its alternate names, then traces its modern origins to 1980s France with chef Michel Bras’s technical frozen-ganache “coulant au chocolat,” and to a 1987 New York happy accident by Jean-Georges Vongerichten that became the Chocolate Valrhona Cake. They discuss creativity, consistency, and inspiration, the dessert’s spread through 1990s fine dining, Disney World, chain restaurants, and freezer aisles, and its pop-culture moments in Chef, baking competitions, Starbucks, and dedicated lava-cake shops. You can follow and support this week's guest, Maddie Ballard here: https://www.instagram.com/themaddieballard/ [https://www.instagram.com/themaddieballard/] See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood] Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung [https://www.youtube.com/@iamsprung] You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com [http://katherinesprung.com/] Instagram: https://www.instagram.com/iamsprung [https://www.instagram.com/iamsprung] TikTok: https://www.tiktok.com/@iamsprung [https://www.tiktok.com/@iamsprung] Looking for half off your first 2 months to help make your own podcast? I recommend Riverside and Descript. You can find links below to sign up*: Riverside: https://riverside.cello.so/kbhJQ48RO1S [https://riverside.cello.so/kbhJQ48RO1S] Descript: https://descript.cello.so/4oB9cH6HfXH [https://descript.cello.so/4oB9cH6HfXH] About the show: Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy. *Please note that I'm an affiliate and might receive a commission from the links. If you plan on signing up for either app, please consider using the link to help support a fellow creator! 00:00 Molten Lava Cake Intro 00:44 Chili's Origin Story 01:56 Portion Size Debate 02:36 Chili's Car Mukbang Trend 04:33 Mom's Homemade Lava Cakes 07:13 What Is Lava Cake 09:05 Funny New Cake Names 11:21 French Origins Michel Bras 13:16 Desserts By Generation 15:37 Merch And Popup Ideas 16:13 Molten Cake Origin Story 18:21 Right Place Right Time 19:55 Finding Creative Sparks 24:14 Copycats And Culinary Roots 26:45 Inspiration Vs Copying 29:43 From Fine Dining To Frozen 31:17 Trends And Going Mainstream 33:15 Why Lava Cake Endures 36:01 Pop Culture Lava Moments 38:24 Final Thoughts And Farewell