Iconic food and cooking innovations that transformed how we cook today

Unforgettable kitchen innovations

The kitchen is the heart of the home – the backdrop to the weekday morning breakfast rush, endless evening meal preparations and all sorts of family get-togethers. But while what goes on in the kitchen might not have changed much over the years, food and cooking trends definitely have. From frozen peas to fridges, we’ve rounded up the best and most unforgettable innovations to rock the culinary world since the 1900s.

Click or scroll through our gallery to discover the most game-changing food and cooking inventions from the last 120 years, listed by decade.

1900s: aluminum foil

Now the ultimate kitchen staple, aluminum foil wasn’t created until the early 1900s in France. Used for everything from lining baking tins and wrapping up leftovers to steaming vegetables and fish, it's as versatile as it is common – and, as a huge bonus, it's widely recyclable. Outside of the kitchen, during World War II it was used by Britain's Royal Air Force to deceive German bombers into thinking they'd hit important targets.

1900s: Sodastream

Carbonated drinks seem like a modern invention; however, they've been around for more than 100 years (the advent of Coca-Cola came in the late 19th century). Amazingly, the ability to produce homemade carbonated beverages goes back over a century too, with the Sodastream company having been founded in 1903. Over the years, this kitchen gadget has experienced peaks and troughs in popularity, though it was huge in the 1970s and 1980s. With households looking for new ways to eliminate single-use plastic bottles, it's once again back in fashion.

1900s: Thermos flask

The first Thermos flasks graced our kitchen cupboards in 1903. Since then, the humble Thermos has been a must-have item for anyone planning on transporting their favorite hot and cold beverages outside of the home. For many of us, the sight of a Thermos conjures memories of picnics in the park or pouring warming soup into the little plastic cup on cold winter days. This little flask was a scientific breakthrough back when it was invented, and it remains popular to this day.

1900s: coffee filter

Nobody wants bits of coffee grounds at the bottom of their mug – and we have Melitta Bentz to thank for discovering the secret to a grit-free cup of joe. The German housewife came up with the coffee filter in the early 20th century after punching holes in a brass pot and using a piece of blotting paper from her son’s notebook to filter the hot drink. She patented her invention in 1908, making and selling it from home with her husband. They opened a factory in 1929, which still produces coffee filters today.

1910s: home refrigeration

The concept of needing to keep food chilled is thousands of years old; however, we’ve been keeping it cool in our kitchens since 1913, when American inventor Fred W Wolf brought us the first domestic electric refrigerator. A serious breakthrough, the fridge was vital in keeping foods fresher for longer. Though it started out as a luxury only the wealthiest in society could afford, the refrigerator is now a fixture of the average household. Designs and functionalities have evolved over the years – from twin doors to ice machines, and all sorts of different colors and styles.

1910s: aeroplane food

Think of an in-flight meal and the first thing that comes to mind is likely to be a sectioned silver tray complete with lukewarm food, a slightly stale bread bun and disposable cutlery in a plastic wrapper. These kinds of meals appeared in the 1940s, but the first food served in the air, all the way back in 1919, was a little bit different. The meal consisted of sandwiches and a fruit salad, served on delicate china, and it was consumed by passengers on board a Handley Page biplane flight from London to Paris.

1910s: Pyrex

A glass dish that isn't going to smash during cooking is something everyone wants in their kitchen – none more so than Bessie Littleton, an American housewife. She was sick of having glass dishes break after one use in the oven, so she asked her engineer husband if she could borrow some Nonex glass, a heat-resistant glass made by his employer, Corning Glass Works. After a successful home bake (and much experimentation from Corning), Pyrex was born. Made from a composite glass resistant to drastic changes in temperature, the Pyrex dish became a hit with cooks immediately.

1920s: frozen peas

Whether you plan on eating them or keeping a bag handy in case of a sprained ankle, frozen peas are a household necessity. By the 1920s, the process of freezing food to preserve it was underway with fish, but it wasn’t until Clarence Birdseye began experimenting with peas that the process was defined for vegetables. Using a technique of blanching and fast freezing, Birdseye developed a way to keep the quality and flavor of the peas packed in from the moment they were picked.

1920s: sliced bread

Hailed as one of the greatest innovations of all time, sliced bread was a game-changer in the culinary world. How many times have you heard the phrase: 'the best thing since sliced bread'? Humans may have been baking bread for thousands and thousands of years, but the bread slicer was only invented in 1928 by American engineer Otto Frederick Rohwedder. A newspaper at the time noted that people may find sliced bread 'startling', but that it could also deliver 'a thrill of pleasure'. It didn’t take long for it to become a hit in households around the US – and beyond.

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1920s: vegetable peeler

You can peel vegetables without a specialized peeler – but why would you want to, when a peeler not only makes it easier, but safer too? There are various types of vegetable peeler, but one of the most basic is the Économe, invented in France in 1928 by Victor Pouzet. It features a handle with a fixed blade that has two slits. Later, in 1947, Swiss inventor Alfred Neweczerzal would create the Zena Rex peeler, turning things up a notch and offering much speedier peeling.

1930s: plastic film

Many good inventions happen by chance or accident. In 1933, lab worker Ralph Wiley accidentally discovered plastic wrap as a by-product of an altogether different experiment. Little did he know, this new product – to become known widely as plastic film – would become a staple of the kitchen for decades to come. In more recent years, there's been a concerted effort to find more environmentally friendly alternatives to plastic film, as it's notoriously difficult to recycle.

1930s: SPAM

SPAM, the meat that comes in a can and shares its name with junk email messages, has an interesting history. Introduced in the summer of 1937, towards the end of the Great Depression, its cheap price made it popular. It was also served to soldiers during World War II, as it could be shipped easily and lasted a long time. These days, it's available in 44 countries around the world, comes in all sorts of different flavors and even has its own museum, complete with SPAM ambassadors.

1940s: Tupperware

Launched in 1946 by Earl Tupper, Tupperware was the ultimate food storage innovation. At the time, its design was so cutting edge that customers required demonstrations on how to use it. But Tupperware wasn’t just a product or a brand; it was a part of everyday life, from the Tupperware parties hosted by housewives-turned-entrepreneurs in the 1950s to the cupboards of mismatched containers you'll find throughout kitchens today. The brand filed for bankruptcy in September 2024, but it seems that it's since been saved by a lender takeover.

1940s: dried yeast

World War II brought about the invention of many products that are still in use today, and dried yeast is one of them. Created in 1943 by yeast manufacturer Fleischmanns, this new dried product was ideal for the times. As it didn’t need refrigerating, it meant even soldiers could make fresh bread. It was a revelation back then, and even to this day, it has transformed how we bake bread. 

1950s: fast food

The post–World War II era paid witness to some of the biggest changes in culinary culture to date, not just in the way people cooked, but in the way they ate, too. In the USA, the first In-N-Out Burger drive-thru restaurant opened in 1948, while the Colonel’s first KFC restaurant was founded in 1952 – and McDonald's wasn't far behind, hitting the scene in 1955.

1950s: instant noodles

The 1950s wasn’t all about eating out, however. With time suddenly of the essence, convenience food surged in popularity – and instant noodles became big business. Invented in Japan in 1958 by Momofuku Ando of Nissin Foods, 'magic ramen' became a worldwide hit. The first flavor, chicken ramen, came after a year of research conducted in Ando's backyard shed.

1950s: TV dinners

During the 1950s, the number of people owning a television set skyrocketed. Along with this development came the rise of a new type of family time: TV time. Unsurprisingly, it didn’t take long for the first TV meal to be marketed. In 1953, Swanson salesman Gerry Thomas came up with a plan to freeze meals after seeing the company had 235 tonnes of turkey left after Thanksgiving – and he had the marketing prowess to spread the word around the States. Cornbread stuffing, sweet potatoes and peas were added to make up the meal.

1950s: aluminium drinks cans

Steel cans had been around for several decades before aluminium cans, but they weren't recyclable and gave drinks a funny metallic taste – which, of course, no one wanted. The Adolph Coors Co. (now Molson Coors) produced the first two-piece aluminium can in the late 1950s, and it became the industry standard. Widely recyclable, the drinks can made a mark for itself, keeping drinks cooler for longer and not ruining the taste. Aluminium cans remain popular today, and they're even a collectable item for some people – especially Coca-Cola cans.

1950s: Teflon frying pan

Non-stick pans prevent a whole lot of mess, and they’re ideal for cooking delicate foods. Teflon is the material that was first used to create these genius pans, and it was discovered in 1938 – although it wasn’t until 1954 that Marc Grigoire used it to coat cooking equipment, at the suggestion of his wife. Teflon is still one of the biggest brands in this area, but plenty of others now offer their own range of non-stick products to help us cook with ease.

1960s: plastic bags

Believe it or not, plastic bags were invented by Sten Gustaf Thulin in 1959 as a way to save the planet, as so many trees were being cut down to produce paper grocery bags. As they were sturdy and long-lasting, Thulin thought plastic bags would be reused again and again – but as we now know, most people regarded them as single-use items and threw them away. Advice these days suggests that we should reuse bags we already own until they finally break; then, they can be repaired or recycled.

1960s: UHT milk

Although ultra-high-temperature processing has been around for some time, it wasn’t until the 1960s that ultra-high temperature (UHT) milk became available in shops. Packaging UHT milk in cartons (usually Tetra Pak cartons, which were launched in 1952) transformed the shelf life of the perishable product. Not everyone loves the taste but, in UHT form, milk can be stored at home for up to six months – which is an impressive feat, when you consider the average shelf life of fresh milk. Ultra-high-temperature processing was such a success that it was later used for juices and soups, too.

1960s: the microwave

Invented just after World War II, the microwave is yet another time-saving miracle gadget. The first domestic microwaves, which were smaller and more affordable, arrived in homes in the 1960s. These included the Amana Radarange, which could fit on a countertop, and Sharp's first model. It was, without doubt, an invention that would transform the way we eat and prepare our food for decades to come, cutting cooking times from hours to minutes. 

1960s: oven gloves (with Kevlar)

You might be more familiar with Kevlar as a material that’s used in protective clothing worn by police and military personnel. But did you know it’s this very same material that protects your hands when you wear oven gloves? Kevlar is often used in both oven gloves and potholders to make a heat-resistant barrier, so we can all safely take casserole dishes out of the oven. It was invented by chemist Stephanie Kwolek, and it was originally intended for tires; however, many other uses were soon found for it.

1960s: vacuum cooking

Only the most enthusiastic of home cooks will have tried vacuum cooking, but there’s no doubt that its invention has had an impact on professional kitchens. Cooking sous vide involves vacuum-packing food into bags, then cooking it at a consistent temperature to keep the contents moist, tender and flavorful. It’s a method that’s been around since the 1960s, although it’s only more recently that the technology has become accessible in the home.

1970s: food processor

Making its debut in 1971, the domestic food processor – created by Pierre Verdon and called Le Magi-Mix – is by far one of the most useful kitchen appliances ever invented. From chopping and dicing to blitzing and slicing, this kitchen gadget makes food preparation a dream. Unlike some countertop appliances that have come and gone, it remains a popular purchase today.

1970s: Breville sandwich toaster

Nothing conjures up feelings of nostalgia like a Breville sandwich toaster. Invented in 1974, and popular right through to today, these toasters have the ability to elevate the humble sandwich into something fabulous. Even the Earl of Sandwich (who is often credited with inventing the concept of the sandwich in 1762) would surely be impressed by these triangular hot pockets of molten cheese. Toastie, anyone?

1970s: flat-bottomed wok

Woks have been used in Chinese cooking for hundreds of years, originating in the Han Dynasty. Their traditional shape is perfect for cooking at a high heat but, unfortunately for many home cooks in the West, the rounded bottom isn’t designed for domestic hobs. That’s why Chinese American Joyce Chen came up with the flat-bottomed wok in the 1970s. The restaurateur and cookbook writer named her invention the Peking Wok – and proved that one small change can make a big difference.

1980s: microwave meals

First came the domestic microwave, then came the microwave meal. Although the first ready meal appeared in the 1950s, it wasn't until the 1980s that Campbell Soup Company invented microwave-safe trays. With more people owning a freezer and a microwave than ever before, the microwave meal was seen as the ultimate convenience. With no food preparation required and a cooking time of just a few minutes, it's little wonder ready meals took off like they did – and they still remain a popular choice for time-hungry consumers today.

1990s: snacks

Snacks and sweets in the 1990s were some of the best, with Dunkaroos, Lunchables, Go-Gurt, Fruit Winders and Pop-Tarts among the decade's most beloved treats. These almost science-experiment like sweets and snacks reflected an era of pop music, bright colors and flavors – they were bold, brash and undeniably ‘out there’. Although tasty, they weren’t exactly nutritious; but of course, children loved them.

1990s: online recipes

The advent of the internet in the 1980s was a game-changer, and by the 1990s, it was really starting to make its mark. The rise of search engines, such as Google, made it easier to navigate the world wide web – and before long, searching for a recipe online became the norm. Not only that, but cooking websites and blogs opened up a new route of communication for people to talk about food, share recipes and compare techniques, no matter where in the world they were.

2000s: the rise of the celebrity chef

As the 1990s came to a close, a new type of celebrity was born: the celebrity chef. Thanks to a slew of food-based TV series (and channels like Food Network), a new wave of household names had become part of the zeitgeist by the early 2000s – including Jamie Oliver, Gordon Ramsay, Emeril Lagasse, Ina Garten, Nigella Lawson and Guy Fieri.

2000s: juicer

Juicers have – believe it or not – been around for nearly 100 years. Although they've gone in and out of fashion throughout the decades, the 2000s saw a fruit juicer resurgence: juicers and smoothie makers were officially back in. Along with a steady stream of fitness videos and celebrity diets, a British campaign for getting your five-a-day (that's five portions of fruit and vegetables) kicked off this decade. Thanks to their ability to extract juices from fruits and vegetables, juicers were seen as a must-have.

2010s: air fryer

Although the concept of air frying has been around for 100 or so years, it wasn't until Phillips launched its Airfryer in 2010 that things really started to heat up. The gadget was hailed as a healthier way to make 'fried' food – although it's really a mini convection oven, rather than a fryer. Over the last decade or so, this kitchen gadget has become a firm favorite with cooks around the world. You can use them to cook everything from corn on the cob to lobster tails, pasta and steak. 

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Last updated by Laura Ellis.