Alcohol
Edible Dictionary: Microbial Mothers
Why are the lees at the bottom of a wine or cider barrel named for your female parent?
May 11, 2012 |
By Peter Smith
Unorthodox Foods for Mother’s Day
I dug some more into how food companies are positioning their products for this time of year, and some of my findings were, well, unconventional
May 10, 2012 |
By Jesse Rhodes
The Legumes of War: How Peanuts Fed the Confederacy
Food shortages were a problem for both military and civilians. But even in these hard times, people could find relief in peanuts
April 19, 2012 |
By Jesse Rhodes
More Fruits Worth a Voyage Around the World
Pawpaws are scarcely cultivated and even more rarely sold in markets, so pack a machete and a fruit bowl and get thee to the backwoods of Kentucky
April 10, 2012 |
By Alastair Bland
More Brews and Booze from Around the Globe
Stick to the road, ignore everyone and beware of liquid that looks like water—because it's probably chacha, and in the Republic of Georgia, locals will make you drink it
March 30, 2012 |
By Alastair Bland
Booze Cruise: The Best Local Liquors to Try While Traveling
Fermentation has been replicated independently in nearly every region of earth, and many of the drinks various cultures brew are well worth a journey
March 22, 2012 |
By Alastair Bland
A Brief History of Bitters
The author of a new book on bitters explains how they went from medicine to cocktail ingredient
March 20, 2012 |
By Peter Smith
Food and Video Games
Video games may be the art medium of the 21st century, but they're also an advertising medium. Here are five notable games that promoted foods
March 13, 2012 |
By Jesse Rhodes
New Zealand: What’s Hot and What’s Not
From Stewart Island in the far south to the Surville Cliffs in the far north, New Zealand is a country almost as geographically diverse as the United States
March 01, 2012 |
By Alastair Bland
Sugar of Lead: A Deadly Sweetener
Did ancient Romans, Pope Clement II or Ludwig van Beethoven overdose on a sweet salt of lead?
February 07, 2012 |
By Jesse Rhodes
Questing for Calories in New Zealand’s High Country
There is something liberating in running out of food. Concerns about rationing are out the window and the world is simplified into a playground for foraging
February 02, 2012 |
By Alastair Bland
Jose Andres and Other Toques of the Town Honor Alice Waters
What do you cook for famed chef Alice Waters? Washington's culinary celebrities faced this challenge at the unveiling of her portrait at the Smithsonian
January 31, 2012 |
By Jeanne Maglaty
Catch and Release: A Wicked Game?
Without doubt, fishing is an effective means of bringing people to the water's edge, their eyes open and hearts thumping, to admire the ecosystem and consider the value in preserving it
January 19, 2012 |
By Alastair Bland
Tasting Shackleton’s Whisky
The replication of a historic whisky might reflect merely our fascination with artificial artifacts---but the whisky yielded a surprise
January 11, 2012 |
By Peter Smith
Law and Order: Four Food Crimes
After stealing $1,500 worth of cooking oil from a Burger King, two men were apprehended siphoning off oil from a Golden Corral
January 05, 2012 |
By Jesse Rhodes
Faux Pas: Mortifying Missteps of the Innocent Abroad
It was only weeks later that I learned what a klutz I'd been. It's a miracle I wasn't thrown to the bears
December 20, 2011 |
By Alastair Bland
Holiday Gift Ideas for the Adventure Traveler
A chess set, soccer ball, bear spray and other items, even dog food, make the list of gifts to give your favorite hardened traveler
December 16, 2011 |
By Alastair Bland
Raise a Glass to Cocktail Science
Harvard scientists examine the science behind mixology and may help you build a better cocktail
December 13, 2011 |
By Jesse Rhodes
Five Ways to Eat Persimmons
Both fuyu and hachiya persimmons are usually available in late fall and early winter. Here are a few ways to use either variety
December 02, 2011 |
By Lisa Bramen
Mocktails for Expectant Moms and Hangover-Free Holidays
Going beyond the usual soft drinks, some bars and restaurants are starting to get creative with their nonalcoholic beverages
November 30, 2011 |
By Lisa Bramen
