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The Origins Of The Tastiest Pairings

Peanut butter and chocolate? Eggs and bacon? Your favorite food combos, brought to you by Captain Morgan.

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1. Grilled Cheese and Tomato Soup

Created when: During WWI, in the 1920s.

Created by: American housewives, trying to pinch pennies. White bread, American cheese, and condensed tomato soup were all cheap, even during the war.

Nothing is better on a cold day than a perfect pairing of crispy, melty cheese and creamy soup.

3. Peanut Butter and Jelly

Created when: 1901.

Created by: Julia Davis Chandler, in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics.

Every time you think you're mis-remembering how good the PB&Js of your youth were, make yourself one. They. Are. Flawless.

4. Wine and Cheese

Created when: As early as 6,000 B.C.

Created by: Wine merchants, who used the adage "Buy on apples and sell on cheese," meaning wine is at a disadvantage taken with raw apple, but tastes its best with cheese.

The fattiness of cheese showcases the acidity of wine to its best advantage, because cheese is like the superhero of foods. It can do anything.

5. Espresso and Chocolate

Created when: The 18th Century.

Created by: The Caffè Al Bicerin, the arguable creators of the Italian drink bicerin, which layered milk, drinking chocolate, and espresso.

Whether it's in a warm mocha or a handful of crunchy chocolate-covered beans, the sweetness of chocolate matches the bitterness of espresso punch for punch.

6. Eggs and Bacon

Created when: Originated in the late 1800s among wealthy landowners, popularized in the 1920s.

Created by: Popularized by PR man Edward Bernays as a doctor-recommended breakfast in order to boost bacon sales.

You like fried eggs? Fry an egg in leftover bacon grease, and never go back to your old heathen ways.