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

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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.

1

Jones Cream Soda

Image: Kevin Butz

Cream soda is a sweet soft drink, typically flavored with vanilla and inspired by the taste of an ice cream float . Many brands and variations can be found across America, and its roots can be traced to at least 150 years ago. Interestingly, Jones Cream Soda, which started in 1886, is not even the oldest one around.

This drink is available in both regular and diet options, and it's also one of the most popular mixers for alcoholic beverages. Cream soda is one of those drinks people associate with their childhood, and it's the perfect perfect pairing for ice cream.

2

Dr. Brown’s Root Beer

Image: David Trinks

Root beer is a sweet and classic American soft drink traditionally made using the root bark of the sassafras tree as the primary flavor . Root beer is usually alcohol and caffeine-free, sweet, and carbonated, with a thick, foamy head.

Dr. Brown's version of this classic soda is unbeatable, offering a harmonious blend of sugar and spice. It’s not just sweet—it boasts a distinct celery seed earthiness that keeps every sip interesting.

3

Olipop Lemon Lime

Image: Mariah Hewines

Lemon lime drinks have been around for a long time now (just ask Sprite or 7-Up), but Olipop manages to add a new twist to this old classic. This fizzy tonic boasts prebiotics, plant fiber, and botanicals, which not only taste great but also help your digestive health.

Olipop is also low in sugar, but that doesn’t mean it’s lacking in sweetness. It uses cassava root and other alternative sweeteners to maintain its delicious flavor.

4

Fever-Tree Mediterranean Tonic Water

Image: Nick Fewings

Tonic water is often considered a soda for adults due to its bitter taste. However, the brave ones who love this delicious beverage will find Fever-Tree’s Mediterranean Tonic Water has the perfect mix of bitterness for tonic water fans, but a balanced flavor that makes it appropriate for people who are just dipping their toe into the tonic water.

In addition to that traditional quinine flavor, this tonic is infused with rosemary and lemon thyme , adding a layer of complexity to its taste.

5

Cheerwine

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Named for its color and taste, Cheerwine is a cherry-flavored soft drink with a mildly sweet flavor with strong cherry notes, most notably black cherry . It is burgundy-colored and has an unusually high degree of carbonation compared to other soft drinks.

Cheerwine is widely available throughout the southeastern United States, from Maryland to Florida, but it is best known and beloved in the Carolinas.

6

Sangrita Blast Mountain Dew

Image: Ashley Kirk

As the "Limited Edition" tag implies, this product was only available for a limited time, but it was enough to leave a lasting impression. Sangrita Blast, a Citrus Punch-flavored Mountain Dew with a maroon hue, was available at Taco Bell restaurants from 2013 to 2017. It was also released in cans and bottles in 2015 for a short period.

7

Cactus Cooler

Image: Thomas Verbruggen

Cactus Cooler is an orange-pineapple-flavored soft drink sold primarily in Southern California and the surrounding Southwestern region. The orange flavor is very present, with the pineapple appearing a bit behind but adding a layer of complexity to the overall flavor.

This soda has no caffeine, making it a safe product for anyone who gets the jitters from caffeine-infused beverages.

8

United Sodas Toasted Coconut

Image: Jonas Dücker

The words "healthy" and "soda" are not usually heard together but this is one of those occasions. United Sodas is a healthy soda brand that offers products with a lightly carbonated fizz and low sugar content.

Their Toasted Coconut flavor stands out with its distinctive coconut taste. Each can contains fewer than 30 calories, has no artificial ingredients, and is organically sweetened —making it the perfect alternative for health-conscious soda lovers.

9

Boylan Creme Soda

Image: Gourmet Lenz

Even if we started this list with a cream soda, we couldn’t leave out Boylan’s version. This glass-bottled beverage has a rich vanilla flavor and a robust amount of carbonation that make it very easy to drink.

While many cream sodas can be overly sweet, Boylan’s is refreshing, complex, and downright delicious. The use of cane sugar gives it a crisp, clean flavor all the way to the last drop.

10

Moxie

Image: Tom Paolini

The last entry on our list is a bitter and herbal soda named Moxie. It originated in Maine in the late 1800s as a patent medicine called "Moxie Nerve Food." It is flavored with gentian root, sassafras, wintergreen, and other herbs.

Though still somewhat unique to the Northeast, Moxie has become more widely available in specialty and larger grocery stores since Coca-Cola acquired the brand in 2018. Have you ever seen it?

1

Home economics class

Home economics as a school subject peaked in the mid-20th century, teaching sewing, cooking, and budgeting —often aimed at girls.

By the 2000s, however, many states had folded it into a broader "family and consumer sciences" category, as shifting gender roles and changing cultural habits made the old curriculum feel increasingly outdated.

2

Woodshop in every school

Lightly supervised children with access to power tools? Today, it seems hard to believe, but woodshop was a standard industrial arts course throughout the 1950s–1980s.

Declines began in the 1990s due to higher liability insurance costs, budget cuts, and a growing emphasis on college-prep academics over practical skills. Some schools still maintain limited woodworking programs, often using them as hands-on, integrated learning tools.

3

The dodgeball era

Dodgeball dominated physical education classes well into the 1990s, often using hard rubber balls that were notorious for causing stingers, bruises, and occasional injuries . The game was popular because it required little equipment, could fill an entire class period, and kept large groups of students active.

By the 2000s, however, concerns about safety and bullying led many districts to restrict or replace dodgeball with more structured team sports. Some schools still play modified versions, usually with soft foam balls and strict rules.

4

Chalkboard dusting

For over a century, green and black chalkboards were the centerpiece of American classrooms, with students regularly assigned to "clap out" erasers outside to clear the built-up dust. Chalk was cheap, durable, and easy for teachers to use in large rooms.

By the 1990s, districts began replacing chalkboards with whiteboards due to dust concerns linked to asthma and indoor air quality. The shift accelerated as overhead projectors, digital displays, and interactive whiteboards provided cleaner surfaces and reduced inhalation hazards.

5

Daily milk breaks

Mid-morning milk breaks became common in American elementary schools after the USDA expanded dairy subsidies through programs like the Special Milk Program in 1954. For decades, students lined up for small cartons—usually whole milk—intended to boost childhood nutrition and support U.S. dairy producers during periods of surplus.

By the 1990s and 2000s, milk breaks declined as updated nutrition guidelines shifted schools toward broader meal programs rather than standalone milk service.

6

In-school smoking lounges

The idea of teens openly smoking on school grounds would be almost unimaginable under today’s health and liability standards. But through the 1960s and into the early 1980s, many American high schools—especially in the Midwest and Northeast—maintained designated smoking areas for students.

The practice disappeared quickly as federal and state regulations tightened, beginning with widespread adoption of indoor smoking bans in the late 1980s and early 1990s. The 1994 Surgeon General’s report and anti-tobacco campaigns further pushed districts to eliminate student smoking sections altogether.

7

Daily cursive drills

For most of the 20th century, daily cursive drills were a nonnegotiable part of American schooling , often reinforced by specific handwriting manuals. Teachers devoted significant class time to perfecting loops, slants, and connected strokes, because cursive was considered essential for legibility, speed, and personal discipline.

The decline accelerated after the rollout of the Common Core State Standards in 2010, which omitted cursive entirely in favor of keyboarding and digital literacy benchmarks. With shrinking instructional time, cursive was often one of the first skills removed from early-grade schedules.

8

Class pet enclosures

From the 1960s through the 1990s, class pets—hamsters, guinea pigs, turtles, goldfish, and even the occasional lizard—were staples of American elementary classrooms. Teachers used them to teach responsibility, empathy, and basic biology , and many classes created rotating "pet helper" charts for feeding and tank cleaning.

Today, the idea of a live animal in a crowded classroom, handled daily by students, feels out of step with modern safety, allergy, and sanitation standards. Maintenance costs, humane-treatment rules, and the challenge of caring for animals during breaks led schools to retire these longtime classroom mascots.

9

Student hall monitors

For much of the mid-20th century, student hall monitors were a fixture in American schools. Selected students—often upper-grade or high-performing—wore badges or sashes and were tasked with checking hall passes, reporting loitering, and keeping noise down between classes.

By the 1990s, the role faded as schools adopted professional security staff, stricter attendance protocols, and legal liability rules that made peer enforcement impractical. As districts invested in cameras, campus supervisors, and centralized discipline systems, the traditional hall monitor quietly disappeared from most American schools.

10

Morning physical calisthenics

From the 1950s through the early 1970s, influenced by Cold War fitness campaigns, many American schools began the day with school-wide calisthenics —jumping jacks, toe touches, and arm circles—led over the PA system.

The practice faded as schedules tightened and PE moved into dedicated class periods, with research favoring structured fitness over brief daily routines. Today, the idea of entire schools performing synchronized drills feels almost militaristic.