National Baked Alaska Day

National Baked Alaska Day, observed February 1st, celebrates the dramatic dessert made of ice cream and cake encased in browned meringue. The dish is generally credited to chef Charles Ranhofer of Delmonico's restaurant in New York City, who is said to have created it around 1876, reportedly naming it to commemorate the United States' 1867 purchase of the Alaska territory. The technique relies on a genuine bit of food science: whipped egg whites trap countless tiny air pockets that act as an insulator, allowing the meringue exterior to brown quickly under high heat or a kitchen torch without melting the ice cream sealed inside. Because the assembly and browning steps require precision and speed, baked Alaska developed a reputation as an impressive, restaurant-worthy showpiece dessert best suited for special occasions rather than everyday cooking. It saw waves of popularity throughout the 20th century, including a resurgence as retro fine-dining menus revisited mid-century classics. On National Baked Alaska Day, people celebrate by attempting the dessert at home, ordering it at a restaurant that still serves the classic, or simply learning about the science of insulation that makes the whole thing possible.