Culture Culture 4 min read

Do cooking shows make you hungry?

Who put the kitchen on the TV? 10 American pioneer TV chefs

Image: Sonja Punz

There is something soothing and almost hypnotic about watching someone expertly cook a delicious meal on TV while calmly explaining their process. The genre of television cooking has been perfected and even over-cooked at times, for quite a few decades now, and, in the process, a handful of stars have emerged. This list highlights only a handful of these figures, from pioneers like Julia Child and James Beard to colorful characters like Guy Fieri and Anthony Bourdain. Do you have a favorite?

1
Julia Child

Image: Caroline Attwood

Probably the first name that comes to mind when thinking about famous American chefs is Julia Child, and for good reason. This chef, author, and television personality is recognized for bringing French cuisine to the American public with her first cookbook, Mastering the Art of French Cooking , and her television programs, like 1963’s The French Chef.

Child began learning to cook after meeting her future husband, Paul, who grew up in a family passionate about food and was known for his sophisticated palate.

2
Emeril Lagasse

Image: Fabrizio Magoni

Another familiar name (one of many) on this list is Emeril Lagasse, a celebrity chef, restaurateur, television personality, cookbook author, and regional James Beard Award winner (more on this name later), known for his mastery of Creole and Cajun cuisine.

He is known for catchphrases like "Kick it up a notch!" and "Bam!" and has appeared on a wide variety of cooking shows , including Emeril Live and Essence of Emeril .

3
Paula Deen

Image: Alyson McPhee

The hostess of Paula’s Party is a chef, cookbook author, and TV personality from Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons . She has been the star of several cooking shows, including Paula’s Home Cooking, Positively Paula, Paula’s Best Dishes , and the aforementioned Paula’s Party .

Another show where you might recognize her—though it doesn't bear her name—is MasterChef , where she appears as a guest alongside other well-known chefs, mentoring home cooks through a series of challenges.

4
James Beard

Image: Priscilla Du Preez 🇨🇦

If Julia Child is not the first name that comes to your mind when you think of a celebrity chef, then this might be the one. James Beard pioneered television cooking with shows like 1946’s I Love to Eat, taught at The James Beard Cooking School, and lectured extensively. He was a big promoter of American cooking, emphasizing the use of fresh, local ingredients.

Beard taught and mentored generations of professional chefs and food enthusiasts, and published more than twenty books.

5
Leah Chase

Image: Jorge Zapata

The Queen of Creole Cuisine, Leah Chase, was a New Orleans chef, author, and television host, also known for her civil rights advocacy and her extensive African-American art collection . Her restaurant, Dooky Chase, was known as a gathering place during the 1960s for many involved in the Civil Rights Movement, and in 2018, it was named one of the 40 most important restaurants of the past 40 years by Food & Wine .

Leah Chase was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2010, received a lifetime achievement award from the Southern Foodways Alliance in 2000, and was awarded honorary degrees from several universities, among other honors.

6
Bobby Flay

Image: Wyron A

A staple on the Food Network, Bobby Flay has been a prominent figure in American television since 1995, winning several awards and even earning a star on the Hollywood Walk of Fame . He has hosted or been a part of several shows, including Hot Off the Grill with Bobby Flay, 3 Days to Open with Bobby Flay, Throwdown with Bobby Flay , and many more.

He has participated in many shows competing against other chefs, mentoring home chefs, and has hosted many cooking reality shows.

7
Sara Moulton

Image: Holly Stratton

Described as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines," Sara Moulton is a chef, cookbook author, and television personality. She served as the food editor for ABC’s Good Morning America from 1997 to 2012 and hosted Cooking Live , Cooking Live Primetime , and Sara’s Secrets on the Food Network.

Moulton has authored several cookbooks, including Sara Moulton Cooks at Home (2002), Sara’s Secrets for Weeknight Meals (2005), and Sara Moulton’s Everyday Family Dinners (2010). Since 2008, she has hosted Sara’s Weeknight Meals .

8
Guy Fieri

Image: Manu Ros

This easily recognizable and colorful personality is widely known for hosting many television series on The Food Network, licensing his name to restaurants in cities worldwide, and for his signature flashy shirts and spiky hair. His shows are said to bring an "element of rowdy, mass-market culture to American food television."

A series of TV specials and cooking shows showcase Fieri traveling the country visiting eateries, cooking, participating in and hosting game shows, and making appearances in other chefs’ shows.

9
Mary Ann Esposito

Image: Louis Hansel

Being the hostess of the longest-running television cooking program in America is no small feat, and Mary Ann Esposito—chef, cookbook writer, and central figure of _Ciao Italia_—has achieved just that.

This 30-minute show features Esposito's recipes and cooking tips, along with visits from guest chefs, as she explores the history of Italian cooking and food. The food is made from scratch in the studio, with each dish being prepared in numerous batches and at different recipe stages. This allows Esposito to execute an entire recipe in a matter of minutes, even if it would normally take hours to complete.

10
Anthony Bourdain

Image: Or Hakim

One of the most famous names in American television cooking history is, without a doubt, Anthony Bourdain. After honing his skills in various eateries and graduating from the Culinary Institute of America, including several years as executive chef at Brasserie Les Halles in Manhattan, he became best known for his travel documentaries, where he explored local cuisines from around the world, as well as for his books.

His first food and world-travel television show was A Cook's Tour , which was followed by Anthony Bourdain: No Reservations , The Layover , and Anthony Bourdain: Parts Unknown. His funny, philosophical, and daredevil attitude made him a beloved figure in the world of television food shows.

General General 6 min read

Happiness in a bowl

What’s your favorite cereal? The top 10 most popular brands in America

Image: DS stories

On any given day, one out of every two Americans starts his or her morning with a bowl of cereal. Altogether, Americans consume roughly 2.7 billion boxes every year. Although the story of cereal began around 10,000 years ago with the advent of agriculture, cold breakfast cereals are a more recent and decidedly American development that quickly expanded to the rest of the world. Whether you prefer Corn Flakes or Froot Loops over Cheerios and Lucky Charms, you'll likely find your favorite cereal in this article. Join us as we look back on 10 of America's most popular breakfast brands!

1
Corn Flakes

Image: Sten Ritterfeld

Who hasn't started their day with a bowl of Corn Flakes at least once? While Corn Flakes weren't exactly the first packaged cold cereal product sold in America, they are undoubtedly the most iconic. As early as 1902, William Keith Kellogg began mass production of his first cereal after proving its efficacy and popularity with patients at the Battle Creek Sanitarium, where he worked alongside his prestigious doctor brother.

The Kellogg brothers were focused on offering a healthier alternative to the traditional pork-and-beef heavy English-style breakfasts that most Americans were eating at the end of the 19th century. Therefore, they developed a process that allowed them to transform thin slices of cereal into small toasted flakes of wheat or corn. Since then, Corn Flakes, combined with fresh milk, have been one of the most popular breakfasts among Americans, young and old.

2
Cheerios

Image: Deena Englard

Did you know that a one-ounce serving of Cheerios contains nearly 250 individual "O's."? Crazy, right? Introduced in 1941 by the American company General Mills, Cheerios is one of the first oat-based ready-to-eat cereals and remains one of the most widely consumed in the United States.

Back in the 1930s, General Mills engineers tested more than 500 formulas and experimented with 10 different shapes and sizes before perfecting the now-iconic "O." They finally came up with the delicious cereal that offers the nutrients of 4 cereals: oats, corn, wheat, and rice. Today, there are about 20 different flavors of Cheerios available in the U.S., including Honey Nut, Chocolate, and Apple Cinnamon. Which one is your favorite?

3
Rice Krispies

Image: Lisa Fotios

Kellogg’s is one of the most influential breakfast cereal companies in the United States and the world, and we have them to thank not only for Corn Flakes but also for our beloved Rice Krispies. This breakfast cereal made from crispy rice first appeared on the shelves in 1928. It was revolutionary at the time because the company used a new patented process called "oven-popping" to manufacture them.

Rice Krispies’ success may have been due to its claim that the cereal would remain floating even after 2 hours in milk. The brand's classic slogan honoring this unique quality—"Snap! Crackle! Pop!"—was introduced around 1939 and is still used on packaging today. For decades, Rice Krispies has been one of the most popular cereals among consumers, so much so that even the Rolling Stones recorded a short song for a television commercial promoting the brand in 1964. Do you remember the catchy tune?

4
Cap'n Crunch

Image: Samantha Gades

Cap'n Crunch cereal, a combination of corn and oats, was developed in the early 1960s by Pamela Low, a flavorist who was inspired by a brown sugar and buttered rice recipe from her grandmother. Since its debut, additional flavors have been introduced, including Berries, Peanut Butter, and Chocolate.

But did you know that Cap'n Crunch’s full name is Horatio Magellan Crunch ? The iconic cartoon mascot was developed for the Quaker Oats Company by Allan Burns, a screenwriter and television producer who later co-created popular shows like The Munsters and The Mary Tyler Moore Show . Since its introduction in 1963, the late 18th-century naval captain, born on Crunch Island—a magical land in the Sea of Milk—has won the hearts (and bowls) of countless consumers across America.

5
Trix

Image: Sascha Bosshard

General Mills introduced Trix in 1954 as the first fruit-flavored cereal. Initially, it wasn’t marketed exclusively for kids, but because of the bright colors, it soon became a favorite among the little ones. When Trix was first launched, it featured round cereal balls in three flavors: "Raspberry Red," "Orange Orange," and "Lemony Yellow." It wasn't until 1991 that Trix became the first fruit-shaped breakfast cereal.

But as with other brands on this list, Trix is best remembered for its mascot rather than the cereal itself. In fact, the Trix Rabbit is one of the single longest-running ad campaigns in television history. Since the 1960s, the brand has kept the same character, the same slogan—"Trix are for kids!"—and the same storyline: the rabbit’s endlessly thwarted attempts to steal a box of cereal.

6
Frosted Flakes

Image: Engin Akyurt

If we talk about the sweetest cereals on the market, we cannot fail to mention Frosted Flakes. The concept and technology of a "frosted" cereal was developed in 1939 by Jim Rex, a salesman from Philadelphia who unfortunately didn’t have much success with his product Ranger Joe Wheat Honnies. The idea, though, was soon adopted by the breakfast cereal industry, and by 1952, Kellogg introduced Sugar Frosted Flakes to its lineup.

That same year, Kellogg launched a campaign featuring Tony the Tiger, Frosted Flakes’ famous mascot, who proudly declared, "Sugar Frosted Flakes are Grrr-reat! The slogan and the character became so popular in the United States that it's probably more quintessential than the cereal itself.

7
Lucky Charms

Image: Céline Druguet

The mini marshmallows found in Lucky Charms, whose technical and copyrighted name is Marbits , were invented, along with the cereal, by General Mills product developer John Holahan in 1963. One morning, he cut up a few orange marshmallow Circus Peanuts, mixed them into a bowl of Cheerios, and was delighted with the result. The rest, as they say, is history.

Lucky Charms is inspired by Irish culture. Its mascot, Lucky the Leprechaun debuted on St. Patrick's Day in 1964. The successful combination of this endearing character, delicious shaped oat pieces, and colorful little marshmallows was quickly embraced by children around the world. Tasty, crunchy, and fun, this cereal has undeniably revolutionized American breakfasts forever.

8
Froot Loops

Image: Yusuf Timur Çelik

Toucan Sam has been a part of our lives for more than 60 years now. Kellogg’s iconic mascot—a blue, anthropomorphic toucan with the ability to smell Froot Loops from great distances—was introduced alongside the O-shaped cereal in 1963.

Froot Loops were developed after Kellogg attempted to displace General Mills' Cheerios from the market. The idea of introducing fruity flavors proved to be a success, even though, years later, the company admitted that the different colors did not correspond to unique fruit flavors. In recent years, Froot Loops have faced criticism for their use of artificial colorings and high sugar content. Yet, they still have plenty of fans and they remain one of the best-selling cereal brands in America.

9
Cinnamon Toast Crunch

Image: Francisco Jacquier

Another popular breakfast cereal created by General Mills is Cinnamon Toast Crunch. In fact, the company sells over 100 million boxes a year of this brand alone, putting it just behind Cheerios and Frosted Flakes in sales. How about you—do you have a box of Cinnamon Toast Crunch waiting in your pantry?

These delicious little squares of whole wheat and rice, topped with cinnamon and sugar, were first launched in 1984 and were an instant hit. And it makes sense, given that, in a way, they were invented by a child. Cinnamon Toast Crunch was developed by General Mills scientists and product managers after an unnamed child suggested the idea of a cinnamon toast-flavored cereal during a radio contest. Since then, it has remained one of America's favorite cereals and we don't expect its popularity to wane any time soon.

10
Life

Image: Binyamin Mellish

More than 60 years after its creation, Life remains one of the top 10 best-selling cereal brands in the United States. Introduced on the market in 1961 by the Quaker Oats Company under the slogan "The most useful protein ever in a ready-to-eat cereal," Life is a multigrain cereal enjoyed by millions of family households across the country.

Like its competitor Trix, Life has also made history in marketing and advertising. A famous Life commercial featuring Little Mikey, a hard-to-please four-year-old boy, aired nationally from 1972 to 1984, making it the longest-running commercial in television history . Have you seen it? We bet you have!

General General 3 min read

Is the customer always right?

These 11 golden rules of customer service are slowly dying, and it’s sad

Image: Frankie Cordoba

Before apps, chatbots, and self-checkout lanes, American customer service followed a quiet code. These unwritten rules shaped how stores, diners, hotels, and service counters operated for decades. Many of these rules aren’t posted on walls or included in training manuals, but customers expect them all the same. Many older Americans still remember a time when good service felt personal, patient, and proudly human.

1
Every customer deserves a warm greeting

Image: Fotos

It might sound strange these days, but there was a time when walking into a store without acknowledgment was once considered bad service . Clerks were expected to smile, make eye contact, and greet customers promptly.

That greeting also set expectations. It told customers help was available and that their presence mattered. For many Americans, being welcomed was just as important as the product itself.

2
Anticipating needs before being asked

Image: SERGEI BEZZUBOV

Good service meant paying attention. A waiter refilled the water before the glasses were empty. A clerk offered assistance before confusion set in. Anticipation showed experience and pride in the job, not pushiness .

Customers noticed these small gestures. They made interactions smoother and more personal, creating the feeling that service was thoughtful rather than reactive or scripted.

3
Quick service shows respect for time

Image: Brad Rucker

Old-school service emphasized quick acknowledgement, even if immediate help wasn’t possible. Letting customers wait without explanation was considered rude . A simple "I’ll be right with you" went a long way.

Speed mattered, but calm mattered more. The goal was efficiency without rushing, making customers feel valued rather than hurried through an interaction.

4
Courtesy is non-negotiable

Image: Vitaly Gariev

"Please" and "thank you" were mandatory words in customer service. These phrases weren’t optional politeness, they were expected standards that showed mutual respect between employee and customer.

Their absence was noticeable. Courtesy made transactions feel human and cooperative, reminding customers they were being served by people and not being processed by a system.

5
Eye contact means attention

Image: Petr Sevcovic

Maintaining eye contact was a core part of service etiquette. It showed that the employee was listening and engaged , not distracted or indifferent. Customers felt acknowledged simply by being looked at.

Avoiding eye contact suggested boredom or disinterest. In traditional service culture, body language carried as much weight as spoken words.

6
Know the product by heart

Image: Lefteris kallergis

Employees were expected to know their products or menus thoroughly. Having to constantly check references or ask others weakened customer confidence and slowed service.

Product knowledge signaled competence and pride . Customers trusted businesses more when employees spoke clearly and confidently about what they sold.

7
Personal conversations stay private

Image: Vitaly Gariev

Chatting about personal matters within earshot of customers was strongly discouraged. Service time belonged to the customer, not coworkers’ off-duty lives .

This rule reinforced focus and professionalism. Customers expected attention, not background noise that suggested distraction or disinterest.

8
Complaints are handled calmly

Image: Amir mohammad jafari

Arguing with customers was seen as a failure of service. Employees were trained to listen first, apologize when appropriate, and resolve issues without defensiveness .

Even when customers were wrong, maintaining calm preserved dignity of both sides. The goal was always resolution, never confrontation.

9
Regular customers are remembered

Image: Vitaly Gariev

Recognizing repeat customers by name or preference was common practice . It made people feel valued and turned routine visits into familiar experiences.

This personal recognition built loyalty long before reward cards existed. Customers returned because they felt known, not tracked.

10
Cleanliness is godliness

Image: Alexander Mils

A clean counter or dining area signaled care and attention. Customers assumed that if visible areas were clean, unseen operations were handled in the same manner .

Cleanliness wasn’t just decorative, it was reassuring. It quietly communicated reliability and professionalism.

11
Customer privacy is sacred

Image: Taylor Davidson

What happened during a transaction stayed there . Discussing customers outside the interaction was considered extremely unprofessional and disrespectful.

Trust was part of the service experience. Customers expected discretion, especially in smaller communities where word traveled quickly.

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