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Black history lives in more places than we often realize — including the tools we use every day in the kitchen. In 1875, Alexander P. Ashbourne , a Black inventor, was granted a patent for a spring-loaded biscuit cutter. Unlike earlier cutters, Ashbourne’s design allowed dough to be released easily after cutting, improving speed, cleanliness, and consistency during baking. This invention may seem small, but its impact was meaningful. Baking biscuits by hand was time-consuming

Fried chicken holds a special place in African American culture — not just as comfort food, but as history served hot. Long before fried chicken became synonymous with Southern cuisine, frying techniques existed across Africa. Many African cultures practiced deep frying using seasoned batters, oils, and spices — methods centered on flavor, texture, and preservation. When enslaved Africans were brought to America, they carried this culinary knowledge with them. In the South, A

Black history in the kitchen isn’t only about recipes — it’s also about innovation. In 1891, Anna M. Mangin , a Black woman inventor living in New York, was granted a patent for a kitchen tool known as the pastry fork . Designed to mix, mash, and prepare ingredients more efficiently, her invention addressed the physical demands of cooking at a time when kitchen labor was especially strenuous. While Anna M. Mangin did not invent the modern electric hand mixer as we know it tod

Some of the best sermons were preached over the stove. In Black history, the church has always been more than a building — and the kitchen was its heart. Church kitchens became sacred spaces where nourishment went beyond the plate. They fed hungry families, welcomed visitors, and provided comfort during moments of loss and celebration alike. Whether it was Sunday dinner after service, a fish fry to raise funds, or a repast to honor a loved one, the church kitchen was always r

The Story of Steve Henson and Ranch Dressing Some of the most iconic foods begin in the simplest ways—right in the kitchen. In the early 1950s, Steve Henson, a plumber turned entrepreneur, created a creamy dressing made with herbs, spices, and buttermilk while working in Alaska. What started as a way to add flavor to meals quickly became a favorite among friends and guests. When Henson later purchased a ranch in California, he began serving the dressing there—calling it Hidde

Seasoning is often talked about as preference or personality in cooking — but in Black culture, seasoning is tradition, survival, and legacy. Long before seasoning became a trend on social media, Black cooks were mastering flavor out of necessity. Enslaved Africans in America were often given limited ingredients and overlooked cuts of meat. What they lacked in resources, they made up for in knowledge, creativity, and care. Using herbs, spices, aromatics, and slow-cooking tech

Black history is filled with innovation, creativity, and influence—especially in the kitchen. In 1853, George Crum, a chef of African American and Native American descent, was working at a resort restaurant in Saratoga Springs, New York. Legend says a customer repeatedly complained that his fried potatoes were too thick. Instead of sending out another order, Crum sliced the potatoes paper-thin, fried them until crisp, and seasoned them well—expecting the customer to dislike t

More Than a Side Dish: The Legacy of Collard Greens in Black History At Grandma’s Country Kitchen, food is more than food — it’s memory, culture, and legacy. During Black History Month, we’re taking a moment to honor one of the most beloved staples of Southern and soul food: collard greens . Collard greens trace their roots back to Africa, where leafy greens were a dietary mainstay long before they appeared on American soil. When enslaved Africans were brought to the United S

There’s something special about the way Grandma used to cook, the smell of cornbread baking, a pot of greens simmering low, and stories being passed around the table. At Grandma’s Country Kitchen , we’re keeping that same spirit alive: food that comforts, connects, and brings people together. Our story begins with Gran , the heart of our kitchen and the soul behind everything we do. She believed that good food had a way of bringing people together , and she made sure each of