Thai Food, Pizza Tips, Utah Booze: 10 Hot Topics On Food Republic

We covered a diverse range of food and drink items this week at Food Republic. On the home front, we learned how to make tteokbokki and Filipino beef jerky, how to use pickled mustard seeds and how not to mess up homemade pizza. We also got schooled on how best to enjoy French wine during the summer. We traveled to Utah to find out if there really is a quality drinking scene (spoiler alert: there is!) and scoped out some of our favorite places to drink in the increasingly trendy neighborhood of East London. We even found time to discuss the future of Thai food with an expert. All that and more, on this week's Hot Topics on Food Republic.

  • What's the future of Thai food? We asked an expert.
  • Who says there's no booze in Utah? We sat down with High West's founder.
  • Here are some of our favorite places to drink at in hip East London.
  • Like making pizza at home? Here are 7 slices of advice from a pizzaiolo.
  • Allow us to provide some tips on drinking Bordeaux and Burgundy this summer.
  • Ever tried Filipino beef jerky skewers? You're welcome for this addictive recipe.
  • We met NYC chef Esther Choi, a Zagat 30 Under 30 recipient, to make tteokbokki.
  • Our condiment of the week: pickled mustard seeds, aka "poor man's caviar."
  • This Brooklyn restaurant is serious about soy sauce. Very serious.
  • Bourbon country is getting bigger, thanks to Alltech. Here's why.