One of the best parts of the World Cup being in the Americas was watching people who had never been to the US trying iconic American foods: the Australian enamored by Waffle House, people eating hot dogs for the first time, and so.much.ranch dressing. Although some people deride ranch dressing and its relatives as déclassé, Eater's Francky Knapp disagrees. She says it's time to take ranch dressing seriously.

Originating in California in 1954, ranch dressing quickly became one of the most popular salad dressings in the US. While it has been popular with the masses since its creation, ranch has not been associated with fine dining—at least not until recently. Now, chefs across the country are creating zhushed-up versions incorporating ingredients like yuzu and fish sauce to tilt the flavor while retaining ranch's core underpinnings, allowing diners to ride a wave of nostalgia while still exploring new flavor combinations.

Perusing the EYB Library, you can find hundreds of ranch recipes from the tried-and-true classics to more playful ones like the Yuzu kosho ranch dressing from Food52 pictured above. There are plenty of vegan ranch recipes, although the classic buttermilk variety dominates. I'm a big dill fan, so whenever I make a ranch-style dressing, I usually lean heavily on that flavor. Are you a fan of ranch or will you be happy to see the end of the ranch renaissance?