In May 2026, Pabst Brewing Co. announced it was placing the iconic Schlitz brand “on hiatus,” effectively ending the production of the beer that was once the best-selling lager in the world.
Schlitz Beer occupies a unique place in American brewing history as both one of the nation’s greatest commercial success stories and one of its most famous business cautionary tales. For much of the twentieth century, the Schlitz name was virtually synonymous with American lager, and its celebrated slogan, “The Beer That Made Milwaukee Famous,” helped establish Milwaukee, Wisconsin, as the country’s brewing capital.
Hidden within the mountain logo is the silhouette of a bear, a nod to Bern, the city where Toblerone originated.
Toblerone is one of the world’s most recognizable chocolate bars, famous not only for its taste but also for its unusual triangular shape, distinctive gold packaging, and deep association with Switzerland. The confection was created in 1908 in Bern, Switzerland, by Theodor Tobler and his cousin Emil Baumann.
A deep caramelized sugar flavor and crisp texture.
Lotus Biscoff is a caramelized biscuit with deep roots in Belgian baking tradition, produced by Lotus Bakeries. The cookies originated as a type of “speculoos,” a traditional spiced shortcrust biscuit historically associated with Belgium and neighboring regions of Europe, often baked for festive occasions and flavored with a warm blend of cinnamon and other spices.
Where did it all start? Let’s find out….
The first Cracker Barrel Old Country Store was opened by Dan Evins on September 19, 1969, in Lebanon, Tennessee, near Interstate 40 on Highway 109. Evins, who worked for Shell Oil, created the combination restaurant, gift shop, and service stop to attract highway travelers
Finely chopped or minced raw beef, typically seasoned with ingredients such as capers, onions, parsley, Worcestershire sauce, mustard, and egg yolk.
Steak tartare is a classic dish made from finely chopped or minced raw beef, typically seasoned with ingredients such as capers, onions, parsley, Worcestershire sauce, mustard, and egg yolk, then served immediately, often with toast or fried potatoes. Though it is now associated most strongly with French cuisine, particularly in places like Paris, its origins are more layered and somewhat mythologized.
Its rich, distinctive flavor and reputation as a source of beneficial omega-3 fatty acids have made it especially attractive to health-conscious consumers.
Among fish consumed in the United States, a small group of species overwhelmingly dominates the national diet, reflecting a combination of availability, aquaculture expansion, global trade, and consumer preference for mild flavor and convenience. In recent decades, salmon has emerged as the most consumed fish in the country,
WARNING: If you’re from Atlanta, you will have the urge to go to The Varsity while reading this post.
Detroit-style Coney chili is a distinctive regional meat sauce closely associated with the Coney dog, one of the most recognizable foods to come out of Detroit. Despite its name, the sauce differs markedly from the thick, bowl-served chili commonly found elsewhere in the United States.
The label commonly cites 1934 as its origin.
Spiffy Cola occupies an unusual place in the world of American soft drinks, presenting itself as a relic of the 1930s while in reality functioning primarily as a modern “retro” brand shaped by nostalgia. The label commonly cites 1934 as its origin, placing it squarely in the era when cola beverages were still regional novelties and aggressively marketed as refreshing pick-me-ups during the depths of the Great Depression.
Opened on Halloween, October 31, 1961, at 5220 Buford Highway in Doraville.
The first McDonald’s restaurant in Georgia opened on October 31, 1961, at 5220 Buford Highway in Doraville, marking the brand’s official entry into the state during a period of rapid suburban expansion around Atlanta.
Pound cake takes its name from its original, strikingly simple formula.
Pound cake takes its name from its original, strikingly simple formula: one pound each of four core ingredients—flour, butter, sugar, and eggs. This straightforward ratio-based recipe dates back to early eighteenth-century Europe, with printed versions appearing in English cookbooks by the 1700s, most notably in works such as Hannah Glasse’s The Art of Cookery Made Plain and Easy published in 1747.
