Couverture de Hack in the Box, Froyo 3.0 & Author of "Picky", Helen Zoe Veit

Hack in the Box, Froyo 3.0 & Author of "Picky", Helen Zoe Veit

Hack in the Box, Froyo 3.0 & Author of "Picky", Helen Zoe Veit

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Why do we love hacking a box mix? George Duran and Delish food editor Taylor Ann Spencer — writer of the Mostly Vegetarian newsletter and proud user of "condimental meat" — dig into the strange history of cake mix, from Bisquick and the first dehydrated gingerbread mix to Betty Crocker's gelatin-spiked Color Vision cake, Campbell's tomato soup cake, diet-soda cakes and a tuna-filled Bisquick ring nobody asked for. Taylor shares the boxed mac and cheese trick her dad taught her, George lays out the three upgrades that actually make a box mix better, and they play a round of Grandma or TikTok.Then it's Trend or Trash: frozen yogurt is on its third comeback. From Bloomingdale's Forty Carrots to TCBY, Pinkberry and today's around-the-block lines in New York, George asks why froyo keeps coming back — and how a cup ended up costing as much as a cocktail, with melted-butter dips and caviar on potato chips. Plus a game of Froyo or Fo-Yo: squid ink, Fireball and french fry flavors are real. Peanut butter and pickle is not.In the second half, historian Helen Zoe Veit, author of Picky: How American Children Became the Fussiest Eaters in History, explains why kids weren't always this fussy — 19th-century children happily ate bitter greens, organ meats and even coffee — and what parents can borrow from the past: protect mealtime appetite, keep offering the family meal, don't panic about a small reward, and season kids' food the way you'd season your own.Key TakeawaysHacks are about feeling clever. Taylor's read on the box-mix obsession: it's the combination of cleverness, ease and convenience.Cake mix is older than you think. Bisquick hit shelves in 1931, and P. Duff and Sons patented a dehydrated gingerbread mix in 1933.Modern mixes rely on emulsifiers. Commercial cakes and mixes use food-grade emulsifiers and surfactants for volume, texture and shelf life.The best box-mix upgrades are simple. Brown butter, espresso powder in chocolate cake, and freeze-dried fruit ground into powder for color, acidity and concentrated flavor.Taylor's mac and cheese trick. Make a well in the cooked macaroni, pour the cheese powder in the center, then fill the empty packet with milk — Midwestern thrift that also happens to be the right amount.Retro hacks keep coming back. Tomato soup cake doesn't taste like tomato — it's a spice cake — and chocolate mayonnaise cake is basically eggs and oil. Cottage cheese cookie dough and pancake cereal are the TikTok-era equivalents.Froyo has died twice. The '80s TCBY wave and the 2000s Pinkberry/Red Mango wave both collapsed under too many stores. Froyo 3.0 is Greek-style, premium-priced and drawing long lines.Fat plus salt plus sweet hits the bliss point. That's why butter-dipped froyo and potato-chip toppings work — and why TikTok melts entire tubs of margarine for views.Kids weren't always picky. Helen found no record of kids as a group being picky eaters until recently — and abundance isn't the explanation: well-fed 19th-century kids weren't picky either.Hunger is a tool. Past kids came to meals hungry — less snacking, more chores and outdoor play. If dinner is an hour away, "go play, I'll call you" is fine.Small rewards are okay. Helen pushes back on the rule that dessert should never be contingent on dinner; a little incentive can help a child try something new.Season kids' food. George's secret weapon for fish is good European butter; Helen adds that parents aggressively under-salt children's food.The food industry isn't on your side. Helen notes that about two-thirds of an average American kid's diet is highly processed — but kids don't need "fun" food to be happy.Pickiness is learned — and unlearnable. Protect appetite, present family foods again and again, and treat it as teaching a child to love food.People & Companies MentionedGeorge Duran — Host, Always Hangry; chef and TV personalityTaylor Ann Spencer — Food editor at Delish; recipe developer, food stylist; writes the Mostly Vegetarian Substack newsletterHelen Zoe Veit — Historian, associate professor of history at Michigan State University; author of Picky: How American Children Became the Fussiest Eaters in History (St. Martin's Press, Feb. 24, 2026)Delish — Where Taylor develops recipes, including a vampire poke cakeGeneral Mills / Bisquick / Betty Crocker — Bisquick (1931), Betty Crocker's first mixes and the Color Vision cakeP. Duff and Sons — Pittsburgh molasses company behind the first patented cake mix (1933)Procter & GamblePillsbury — Pillsbury Bake-OffCampbell's — Tomato Soup Spice Cake, a.k.a. "Mystery Cake"Jell-O / Cool Whip — Poke cakeHellmann's — Chocolate mayonnaise cakeRitz — Mock apple pie made with crackersWeight Watchers — Message boards behind the diet-soda cake trendH.P. Hood — Massachusetts dairy that created "Frogurt"Bloomingdale's / Forty Carrots — NYC café serving frozen yogurt since 1975TCBY, Red Mango, Pinkberry, Yogurtland, Menchie's, Orange Leaf, 16 ...
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