How baked spaghetti became American, one casserole at a time
Baked spaghetti was a fixture of my childhood, quietly omnipresent across the Midwest and South — never flashy, never fancy, ...
What’s at the top of menus and in fridges for U.S. consumers? Protein.
Animal protein perceived as high protein: Consumers think beef, eggs and chicken have the most protein per serving compared ...