Onion rings are a popular American side dish item that is usually served alongside burgers or other fast food varieties, and they are usually accompanied by ketchup, mayonnaise, or some other dipping sauce. These crispy rings are commonly found in the United States, Canada, Ireland, Asia, Australia, and the United Kingdom.
This popular side dish is made by dipping onion rings in batter, then deep-frying them until golden and crispy. It is still unknown who made the first onion ring, but the earliest recipe for this caloric side dish is found in John Molland's 1802 cookbook titled The Art of Cookery Made Easy and Refined, where the recipe suggested that the rings should be fried with parmesan cheese.
MOST ICONIC Onion Rings
MAIN INGREDIENTS
Roast beef sandwiches encompass a large variety of sandwiches filled with roasted and sliced beef as their main ingredient. They may be served hot or cold. The meat should be succulent, slightly pink, and thinly sliced, while the buns are typically soft and topped with sesame seeds or onion pieces.
As for the toppings, anything is possible, but in Boston, where roast beef sandwiches are one of the area's specialties, they are traditionally topped with cheese, barbecue sauce, and mayonnaise (called a three way when served together).
VARIATIONS OF Roast Beef Sandwich
MOST ICONIC Roast Beef Sandwich
MAIN INGREDIENTS
This airy sponge cake was invented in 1927 by Harry Baker, a California insurance salesman-turned-baker. He kept the recipe secret for 20 years until he sold it to the Washburn-Crosby Company, today General Mills, who introduced it in 1948 with a major Betty Crocker marketing blitz, publishing a set of 14 different recipe variations.
Chiffon was advertised as "the first really new cake in a hundred years," thanks to its "secret ingredient"—the recipe used vegetable oil instead of conventional shortening which made chiffon cake light and fluffy like angel food cake, yet rich and moist like classic butter cakes.