May 24 – National Escargot Day

National Escargot Day 

escargots

Food Facts on Escargot 

  • Escargot is a dish of cooked edible snails, usually served as an appetizer in French restaurants. 


  • An Escargot plate has indentations (usually 6) to hold the snail shells for baking and for serving. 


  • Special EscRGOT or snail tongs are used to hold the snail shells while using a small two tined Escargot fork to extract the snail from the shell.
  • Restaurants serve about 1 billion snails annually.
  • Escargot are high in protein and low in fat and high in essential fatty acids. 

May 23- National Taffy Day

National Taffy Day

taffy salt water

Food Facts on Taffy 

  • Salt water taffy originated in Atlantic City, New Jersey. 
  • A young candy merchant; named Mr Bradley had a stand on the Boardwalk and  discovered salt-water taffy in 1880.
  • Contrary to popular belief, saltwater taffy, isn’t made with saltwater. Its ingredients, however, do include salt and water. 


  • The candy is made my melting sugar, water, butter and cornstarch and then pulling the into long strands.
  • Pulling the taffy aerates it, which gives the sticky treat its chewiness and a lustrous shine.

May 22 – National Vanilla Pudding Day

National Vanilla Pudding Day

vanilla custard

Food Facts on Vanilla Pudding 

  • This creamy, classic dessert is made by carefully simmering together milk, sugar, salt, butter, vanilla extract and cornstarch.
  • Vanilla pudding can be served right off the stove or after it’s been chilled.
  • The delicious, creamy pudding we know and love today has been around since the 19th century.  its first line of instant pudding in the 1950s
  • Vanilla pudding has been the victim of a boring smear campaign… is chocolate is secretly behind it?
  • A rich, fragrant, luscious vanilla — using beans or pure extract to impart flavor — is a wonderful taste not to be underestimated.