A Brief History of Cadbury Creme Egg’s Many Controversies

What is it about Cadbury Creme Eggs? Has any candy inspired equal measures of rabid loyalty and fierce consternation, often by the same people? Whether you love them or loathe them, you definitely have an opinion about the chocolate eggs filled with white and yellow fondant.

The candy is a springtime favorite and every season more and more news stories are abound with people obsessively gobbling the things down or boycotting them as if they were the devil themselves. (We swear this never happens with jelly beans or Peeps.) How did this seemingly innocuous treat garner one of the most polarizing reputations in the candy kingdom?

For that we turn to history. Cadbury Creme Eggs, as we know them today, have been around since 1971. However, there have been subtle international differences in taste and quality over the decades. In the United States, they’re produced by Mondelēz International, a division of Kraft, and marketed by Hershey’s. In the United Kingdom, they’re made by Cadbury U.K. and, in Canada, by Cadbury Adams.

This might not seem like a big deal, but to more well-traveled candy lovers, these variations in manufactures account for very specific, noticeable differences. For instance, the U.K. eggs lack high fructose corn syrup, since that’s banned in Britain. Supposedly the fondant filling is thicker in texture as a result.

During an appearance on Nick Grimshaw’s Radio 1 breakfast show last year, pop star Lorde voiced her very clear preference, “I love to indulge in a Creme Egg, and I’ve been in America and the chocolate is not very good in America…I was excited to come to the UK and snack on a little Creme Egg.”(It should be noted that the UK versions have been imported to her native New Zealand since 2009, when they ceased manufacturing them in her home country.) She even sang a parody version of her hit song “Green Light” declaring her love for the candy. Check it out below:

Some might claim there is nothing controversial about personal preferences regarding the origins of chocolate. And you’re right. Lorde’s song is just one example of just how loyal individuals can get over something really mundane. But these larger controversies illustrate a broader layer of nostalgic defensiveness that Cadbury eaters exemplify. Nobody wants their candy to change, and you’ll bet we’ll notice when they do!

One of the biggest controversies the egg has endured is the never-ending, conspiracy theory that they’ve gotten smaller over the years. Cadbury initially denied these claims. A FAQ from a 2003 version of their website had this feisty quip: “Why has the size of the egg changed? It hasn’t—you’ve just grown up!” Wow, sassy.

However, when actor, writer, and everyone’s favorite temp from “The Office,” B.J. Novak, appeared on Conan O’Brien’s late night show in 2007, he gave credence to this theory, displaying two Cadbury eggs—one from 2005 and one from 2007. The latter definitely looks larger. See for yourself in the video below:

Cadbury has since changed the language on their site to read “since people’s preferences vary from market to market, so do our products,” which is a really shifty way of saying the eggs can be as big or as small as they please. We’ll try not to get bogged down by semantic, but trust us, size does matter.

In addition to size and country of origin, there’s one other factor that gets eggheads caught up in a tizzy, and that of course is the recipe itself. In 2016, according to reports in The Sun, Kraft Foods stopped using Cadbury’s Dairy Milk for the shell and replaced it with “standard cocoa mix chocolate.” Cue a firestorm of social media outrage. Cadbury lovers will accept no substitutes, especially when they’re cheaper than the beloved original. Because of the disapproval, as well as a shorter Easter season, Cadbury sales plummeted and the company reported a loss of £6 million, a seven percent drop from previous years.

Of course their annual sales still top 200 million pounds, so obviously people keep eating this chocolate. Even in its watered-down form, these eggs remain the fondant of the gods. And people are finding even more creative ways of eating them than ever. One U.K. fish and chip shop is battering and frying the candies. This pizza shop is even incorporating them into dessert pies. While there’s clearly no wrong way to eat a Cadbury Creme Egg, the past has shown, there clearly is a wrong way to make them. But that won’t stop us from eating them anyway.

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Starbucks Introduces a Cold Brew That Changes Colors

Starbucks latest colorful drink is way cooler (and probably better tasting) than a Unicorn Frappuccino. Their newest beverage is the Butterfly Pea Lemonade Cold Brew, which swirls shades of purple, pale yellow, and brown together to hypnotic effect.

So how does this drink achieve its stunning ombré? The cold brew changes colors as result of the bottom layer of tea, made from the Butterfly Pea Flower (hence the drink’s name). The tea is technically blue, but when the lemonade is added it becomes bright violet, as a result of a chemical reaction with the citrus. Then coffee is added for additional shading, making the drink more Instagram-able than the fanciest of latte art. As for its flavor, we’re guessing it tastes like an extra-caffeinated Arnold Palmer. But who cares about taste when it looks that cool, right?

While this color-changing effect has been used in cocktails for a while, this is the first time a major chain has adopted it. So when can we drink these beauties? Well, that depends on your location. The drinks are arriving today in Starbucks throughout Asia. No word on when or if they’ll arrive stateside. In the meantime we’ll be left drooling over social media postings from Japan, but what else is new? They get all the fast food fun!

The Butterfly Pea Lemonade Cold Brew isn’t the only addition to Starbuck’s Asian menu. They’re also getting Tahitian Vanilla Macchiatos and Macadamia Cocoa Cappuccinos (complete with crumbled macadamias, graham crackers, and a nutty chocolate drizzle), both of which sound way more sophisticated than a basic, old pumpkin spice latte. Maybe they’ll reach our shores one of these days, but in the meantime who wants to fly us out for some coffee-related trips out East? Purely for research purposes, of course! We promise to bring you back a drink.

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9 Meals to Double and Freeze

There’s something so wonderful and welcoming about coming home after a busy day, knowing you have a well-stocked freezer and can just pull out a casserole to reheat for dinner.

You’ve already done the hard work of making the meal. Now you just get to enjoy the benefits of your prior planning.

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Braised Lamb Shoulder with Dried Chiles and Dates

Fettuccine Alfredo with Mushrooms

If you’re a beginner cook, or even an intermediate one, it may not cross your mind to try making alfredo sauce from scratch. For me, it seemed just a tiny bit out of reach for years. Then one day, I gave it a try and quickly found myself saying, “Oh. That was really easy.”

Alfredo is one of the most underrated sauces—it’s made with just a few pantry staples, it’s always satisfying, and it’s surprisingly easy to make at home.

Every home cook should have a recipe at the ready for quick weeknight dinners. It’s certainly not just for restaurant dining!

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This Salem Hot Spot Requires a Password and Only Serves One Menu Item Each Week

The first thing that comes to mind with Salem may be witches, but the city has so much more to offer. Over the last few years, the mysterious town has quickly become a food mecca, but nothing has compared to the excitement surrounding a recently opened speakeasy food establishment.

Next time you’re in Salem on a Wednesday night, head up to Liberty Street and look for a red lantern lit by a single candle. Once you spot the red light, that is a sign that Back Alley Bacon is now open for business.

Although I heard about Back Alley Bacon, I couldn’t find much information about this place. Through some investigating, I was able to locate and connect with one of the owners. Note: Before agreeing to speak with me, I had to promise to keep their identity a secret.

For the owners of Back Alley Bacon, their goal was to never be mainstream. Instead, they were looking to be inventive, yet provide fun, mystery, and the type of culture that had people talking.

When Back Alley Bacon started in 2015,  the menu was pork-centric street food tailored only to “those in the know.” To maintain this level of exclusivity, they continue to only open on Wednesdays from 5:30 until they sell out of food. Only one menu item is offered weekly, with the price fluctuating and dependent upon what is served.

The process of dining is secretive, yet simple. You hit the doorbell button and then a speaker is activated. The person on the other end asks you for a password. If you don’t have a password, you can find it listed on Facebook Wednesday afternoon before they open. If you don’t know the password, you cannot place an order. It is obviously important to check this out before you get in line. No password, no meal. Although, I’m sure someone friendly in line will help you with the password if you forget to check or don’t have your phone handy.

Once you have gained entry, you can place your order(s) for the sole menu item. When giving your name, some people have fun with the process and rattle off alter egos or pop culture references.

It’s important to note that there is always a line and usually about five orders taken at once. They also only accept cash as payment.

The elements of mystery and intrigue play a role when the chef greets you at the door, donning a pig mask to keep his identity hidden.

Since they utilize the kitchen in a popular restaurant next door; many have questioned their association. The answer is always a tongue-in-cheek response or denial of sorts.

On thing’s for certain: the pork motif. Aside from the name and mask, the ingredient is typically the star of each week’s menu. Back Alley Bacon prides themselves on using local food and produce from several farms in the area. They also never try to repeat a meal to encourage a steady flow of repeat customers.

Hidden establishments and password entries dage back to 1920s speakeasies, but these owners hope the hush-hush nature continues to create a buzz. Indeed, this cannot be created by advertising, relying solely on word of mouth.

As Salem continues to expand its food offerings, Back Alley Bacon is proof that individuals will always enjoy a whimsical experience, if they know where to find it.

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How the World’s Largest Drive-In Restaurant Has Operated for Nearly a Century

The dining scene in Atlanta has changed dramatically over the last few years. But one thing has remained constant for nearly a century—The Varsity.

You know you are in the South when you hear men and women screaming “what’ll ya have, what’ll ya have?” as they move you down quickly through the line. If you don’t respond quickly, you’ll be sent back to the line. Sounds like a high school cafeteria? This fast food restaurant is close to it!

With James Beard-nominated chefs, award-winning restaurants, and a myriad of international eateries, the dining scene in Atlanta has changed dramatically over the last few years. But one thing has remained constant for nearly a century—The Varsity.

The legendary hot dog stand was founded by a Georgia Tech student, Frank Gordy, in 1928. Gordy opened the first location across from Tech’s campus in downtown Atlanta and called it “The Yellow Jacket” after the men’s college basketball team. As demand for his messy beef chili dogs, greasy onion rings, fried fruit pies, and frosted orange milkshakes (aka F.O.s) grew, he took the concept to Athens, Ga. and renamed it “The Varsity.”

The Varsity in downtown Atlanta is the biggest drive-in restaurant in the world, covering two city blocks. The multi-level car park can accommodate 600 cars. No one can miss the V-shaped red neon signs with a ‘50s college tailgate feel and barhops dressed in red jackets while driving past Atlanta on I-75. Inside this huge space, it is always loud and busy, as you would expect during recess. The seating downstairs is made to look like classrooms where you can enjoy your tray of burgers, fries, and drink seated at your desk.

The Varsity

The Varsity in downtown Atlanta alone serves an average of 15,000 people a day (twice on game days) and more Coke than any other restaurant in the world.

In the 1950s and ‘60s when drive-in culture was trending, The Varsity parking lot was not just one of the best fast-food restaurants; it was a place to socialize with friends and go out on a date. “Where else would one eat in Atlanta? It is an experience, an institution!” says Robert Howarth, a semi-retired real estate professional who was a regular at The Varsity when attending Georgia Tech during the ‘70s.

The fast food chain now has seven store locations (including two at Hartsfield-Jackson International Airport) and four food trucks in Georgia, and it remains family-owned and operated.

Not-So-Fast Food

Bison Chili Cheese Dogs

Onion Rings

Bacon Cheeseburger

Ashley Weiser, marketing director and granddaughter of Frank Gordy, attributes their success to having great food at a great price consistently over the past 90 years. “Not much has changed over the years and that is one of the things that makes us special. We still serve the same menu items, using the same secret family recipes,” she says, referring to a plain hot dog costing $1.59 and a hamburger at $1.89. Though the menu has gone through very little changes, recent additions include triple stack bacon cheeseburgers and two salads.

While gourmet farm-to-table hamburger restaurants are popping up around the country and fried food is getting less trendy, The Varsity is serving original recipe chili-dog combos, pimento cheese sandwiches, and sweet peach iced teas. “Food trends always come and go but we remain the same and that is what people love about The Varsity. Our business remains steady no matter what new trends in food service appear because we offer delicious quality products and that will never go out of style,” says Weiser.

The Varsity

Even President Obama and President George H.W Bush have stopped by to eat chili dogs at The Varsity in Atlanta.

You clearly don’t come here when you’re on a diet. The biggest draw to The Varsity is nostalgia. People who grew up in metro Atlanta have been eating at The Varsity for generations. They have celebrated birthdays, shared family meals, or had their first kiss at the drive-in. Many of them come back year after year because they want to walk down memory lane and feel like a kid again. Of course, the food is good too.

Weiser recalls, “The Varsity has been part of my life as long as I can remember. I had my birthday parties there as a child, worked there in high school and have great memories of visiting my dad and grandmother at our Atlanta location while they were working. I’ve always loved The Varsity and its long history in Atlanta and how much it means to people.”

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