From the legendary Janet Keiller, popularly credited with "inventing" marmalade in Dundee, Scotland in the 1700s, to Cooper's, Chivers and Smucker's, the world's great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, author Sarah B. Hood weaves a compelling tale that ties in Roman cookery, medieval Persian poetry, changing attitudes towards racism, scurvy in the British Navy, Victorian labour conditions and globalization, and perhaps explains why marmalade is such an enduringly beloved commodity.

Most Americans know very little about Puerto Rican cuisine, partly because Puerto Ricans are but one segment of a vast population known as Latinos or Hispanics, a group that includes people of diverse racial, social and economic backgrounds, from Mexico to Cuba to South America.

Puerto Ricans hail from the Caribbean; thus their cuisine is a potpourri of various cultures, particularly Spanish, native Caribbean and African. It’s heavy on spices, though native “Nuyorican” cuisine has become milder over time due to mainland American influence.

Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation’s most distinctive culinary arts. And people aren’t just eating it; they’re also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—food writer, attorney and longtime certified barbecue judge—that in today’s barbecue culture African Americans don’t get much love?

Join us for a look at the gendered history of Sunset Magazine‘s early years, from its first recipe columns featuring recipes submitted by women, to its various “outdoorsy” columns where men’s cooking found a place. Learn how Sunset’s cooking categories shape-shifted as the “cooking department” began to accommodate men who cooked.

Join Katie as she tries out a new hearty winter salad recipe – carrot salad with crispy chickpeas, pistachios, and a creamy tahini dressing.

Join Katie as she makes a salad of oven roasted beets and goat cheese with a homemade balsamic vinaigrette dressing.

Join Katie as she makes a hearty roasted sweet potato and kale salad with honey mustard vinaigrette dressing.

Join Elizabeth as she makes easy weeknight dinners. This week she'll be demonstrating a favorite winter soup with chicken, lemon, shallots, and rice. This light but flavorful soup is perfect for cold nights.

Chicken Soup with Lemons & Rice

Total time: about 1 hour, active time 20-25 minutes

Ingredients

6 bone-in chicken thighs, or 2 pounds

4 lemons

6 shallots

1 cup basmati rice

6 celery ribs

6 cups chicken broth

olive oil, salt and pepper

Directions

Join Elizabeth each week of the Winter Game as she makes easy, family-friendly snacks!

This week, we'll be making quick pickled cucumbers which are great on their own, on crackers, or however you'd like to eat them!

This video premieres on AADL.TV.

Join Elizabeth as she makes a new snack each week for the Winter Game.

This week we're making mini peppers with hummus.

This video premieres on AADL.TV.