In 1942, the United States enacted its first food ration of World War II — on sugar. After the war was over, many returning soldiers headed to the kitchen to make their lives a little, well, sweeter. Today, three North Carolina bakeries that opened in the wake of the war endure. Their stories are our history. And their cakes are pretty tasty, too.
A mother-daughter team serves up cookies, cakes, éclairs, and more in a cozy storefront in Gaston County.
Taste of Southern food blogger Steve Gordon shows us how to make mouth-watering Southern buttermilk biscuits, just the way his mama taught him.
The owners of Our Daily Bread knew the iconic sandwich shop was something special when they bought it. And that was before they found out it was full of hidden treasures.
A blue ribbon winner to be sure, Egg Custard Pie is as classic as Southern desserts come.
In North Carolina, Pig Pickin’ Cake is an essential companion to any good barbecue (noun, not a verb). After a heavy main course when we’re still craving something a little sweet, this traditional dessert satisfies with its airy, fruity topping.
As its name suggests, this pasta salad is best enjoyed outside, in the sunshine, with friends.
Juicy strawberries and bright kiwis meet creamy goat cheese and rich balsamic glaze for a sweet-and-savory treat.
Bell peppers and red onions give this salad a colorful crunch while beans provide a healthy dose of nutrients.