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‘Tis almost time for what is arguably the calendar’s best beer-drinking season: autumn. Beers perfect for fall are bracingly warming and richly crafted, concoctions meant for slower sipping — unlike the thinner, juicier thirst-quenchers consumers pound in the spring and summer.And there’s so many of them! Yet for many beer fans, geeks included, fall is…
Read MoreThe food-tech space is brimming with meal-kit delivery start-ups: Blue Apron, HelloFresh, PeachDish, Marley Spoon, Green Blender, Green Chef — the list goes on, and the amount of venture capital funding is astounding. I've reviewed the majors on this site before but thought it was time to test out some of the newcomers, specifically the new New York…
Read MoreWhen chef Victor Albisu was invited to cook at the esteemed James Beard House in New York City, his menu spotlighted a contemporary American obsession.The tuna ceviche came with smoked foie gras. The angel hair pasta featured smoked crab and smoked uni butter. The chorizo and cheese polenta arrived with a hearty dose of smoked…
Read MoreOne hazy morning at the bleary-eyed hour of 9 a.m., Simon Ford and Jason Kosmas gathered in the dark basement of Macao Trading Company in New York City to brainstorm ideas for a new style of gin. At the time, the most popular gin brand on the market was probably Hendrick's, a spirit infused with rose and cucumber.…
Read MoreIn “The Miller’s Tale,” part of his late 15th-century Canterbury Tales, Geoffrey Chaucer describes a “youthful wife” as having a mouth as “sweet as bragget or as mead.” The latter drink is likely familiar to many imbibers today. Mead is fermented honey and is available through dozens of breweries and more than 150 meaderies nationwide.…
Read MoreWhen the 2016 presidential election is finally over in November, who will make a better Colonel Sanders: Donald Trump or Mike Pence? I only ask because both halves of the GOP ticket have now professed their love for the world's second-largest fast-food chain on social media — and both, oddly enough, did so on airplanes. And, let's face…
Read MoreIt's one of the world's best-loved cheeses. Perfect for melting, it's the gooey glue that keeps your classic croque monsieur together, the creamy bubbling magma that deliciously coats every skewered bit of food that you dip in a traditional fondue pot. We're talking, of course, about Gruyère — a carefully crafted product that supports an entire area in the…
Read MoreIt's been said that the White House sets the tone for social life in Washington, D.C. If that's true, then President Barack Obama and First Lady Michelle Obama deserve some credit for the pushing the D.C. dining scene to an unprecedented level of national and international prominence. Just last week, influential food magazine Bon Appétit named the nation's capital "Restaurant City…
Read MoreAnother day, another advancement in American cannabis consumption. Le Herbe, the French-sounding Seattle-based weed-centric beverage company, has unveiled a new addition to its existing line of buzzy libations: the nation's premier non-alcoholic marijuana-infused cocktail mixer. It's called Batch #55, a blend of smoked citrus, cardamom, cloves and maple water that, according to a rep, is a good match with a dark rum or bourbon — or, you…
Read MoreLet’s get something straight. No matter what you may have read or otherwise gleaned from the internet, Margaret Thatcher did not create soft-serve ice cream. The New Yorker has a worthy read on the subject, but the important thing is not so much that you may or may not have known this false tidbit about…
Read MoreGrowing up in Scotland, Daniel Gallacher wasn't exactly inspired by the local food scene, until he started working part time in a kitchen full of Italians, just outside Glasgow. "There was something about working with Italians — another language, another culture, another way to eat — which seemed completely different from Scotland," he says. Gallacher soon quit college and…
Read MoreChocoholism — defined as the extreme dependence on high-quality chocolate in its myriad mouthwatering forms — knows no bounds. Chocoholism doesn’t take a break in the summertime. Chocoholism doesn’t suddenly stop at the end of the holiday season with the absence of cookies and peppermint bark. No, chocoholism progresses into 90-degree weather, causing you to…
Read MoreEarlier this year, the U.S. Food and Drug Administration updated its requirements for the nutritional facts label on packaged foods. Most notably, the new label finally makes a distinction between naturally occurring sugar in things like fruit and the common "added sugar" that is often blamed for making us all fat. While nutritionists have applauded this overdue…
Read MoreEmerging from the subway station République, where Paris’s hip and eclectic 3rd, 10th, and 11th arrondissements come together, you first encounter hoards of teenagers skateboarding or talking excitedly in groups. All around, there are cafés and sidewalks full of people of all ages and walks of life. This city is very alive, despite its recent…
Read MoreOf all the classic cocktails, the Bloody Mary has perhaps the most versatile nomenclature. Switch the base spirit from traditional vodka to tequila and suddenly Ms. Mary takes on a Latin alter ego: the Bloody Maria. Add clam juice and she turns Shakespearean: the Bloody Caesar (this is apparently huge in Canada). Garnish with a motley assortment of skewered bacon-wrapped…
Read MoreGrant Achatz is many things: an imaginative chef, a cocktail visionary and now (unexpectedly) a time saver. His acclaimed Chicago dining destination, Alinea, named "Outstanding Restaurant" by the esteemed James Beard Foundation earlier this year, recently reopened after a five-month renovation. Complete with its newly classic look, the restaurant also comes with a fresh perspective on time management, according to a glowing four-star review in…
Read MoreLast week Dannon, the nation’s leading yogurt maker, announced it was joining the growing ranks of major food companies to adopt a new policy of openness with regard to any genetically modified organisms (GMOs) in their products. Specifically, the company pledged to begin selling yogurt made with "more natural and non-GMO ingredients" and, in the interim, to start…
Read MoreIt's almost time for another Tales of the Cocktail, the weeklong festival celebrating the art of drinking and drinks, which kicks off Tuesday, July 19. People in the booze industry are getting packed and ready to head to New Orleans. This will be my sixth or seventh (who can remember?) time attending, and I've picked…
Read MoreBefore mezcal, before tequila, there was pulque — believed to be the oldest alcoholic beverage in North America. "It's pre-Aztec," notes Ross Graham, founder of the Miami Cocktail Company, which recently began using the ancient libation in its contemporary line of bottled, ready-to-serve cocktails.Like mezcal or tequila, pulque is made from the Mexican agave plant. It is fermented but not distilled,…
Read MoreMichael Joseph is a stickler for consumer transparency. You could say it's in his DNA. His father, Joel Joseph, is chairman of the Made in USA Foundation, and played an integral role in establishing a federal law requiring country-of-origin labeling on food products. "I grew up being exposed to consumer transparency from a really young age," says…
Read More“If barbecue is like cocaine, hash is like crack,” says chef Elliot Moss of Buxton Hall Barbecue in Asheville, North Carolina.Moss, who grew up in Florence, South Carolina, was trying to explain the appeal of this uniquely South Carolina side dish, and he was telling a story about an old man who ate it over grits.…
Read MoreAt the risk of ruining this for myself: The best time to go to Oyster House is when no one’s there.First comes the lunch crush, when lint-rolled office types pack in for clam rolls, Cape May Salts and surreptitious Bloody Caesars. That’s followed by the boisterous buck-per-shuck happy hour, a 120-minute window that stuffs the…
Read MoreFor many fans of the NHL's Montreal Canadiens, this week's shocking trade of superstar defenseman P.K. Subban — a player The New Yorker describes as "one of the world’s most thrilling athletes"— to the Nashville Predators felt, in the words of one commentator, like "a knife to the heart." For chef Antonio Park of popular Montreal…
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