A new book details how the neighborhood pub, tavern, bar or saloon plays a pivotal role in United States history
August 03, 2011 | By Rebecca Dalzell
By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization
August 2011 | By Abigail Tucker
The gadget's entry into the U.S. market comes as economic, environmental and health concerns have converged with an interest in do-it-yourself everything
July 20, 2011 | By Lisa Bramen
Lobbyist and Confederate army veteran Colonel Joseph Rickey—or possibly his bartender, George Williamson—invented the concoction in 1883
July 19, 2011 | By Jesse Rhodes
I was looking forward to another great-tasting coffee experience—until I found out that "cut chon" is Vietnamese for "civet cat dung"
July 07, 2011 | By admin
Pairing beer with savory foods is what most of us traditionally do. But who's to say you can't find beers fit for a dessert course?
June 29, 2011 | By Jesse Rhodes
Not even rumors of apparitions could stop a group of eager drinking companions from investigating these ghost town bars
June 24, 2011 | By Matt Kettmann
The best way to eat watermelon? By the wedge, bare feet dangling into a pool or lake. But here are five other pretty good ideas
June 08, 2011 | By Lisa Bramen
How well do beer koozies actually work at keeping your beverage cold?
May 27, 2011 | By Lisa Bramen
In fact, I rarely drink soda at all anymore, since I try to avoid its empty calories. Such sugary beverages should really be considered dessert—so putting them in dessert makes sense
May 20, 2011 | By Lisa Bramen
Here's a quick look at five funky food museums worth visiting, including ones devoted to SPAM, mustard and Pez
May 19, 2011 | By Jesse Rhodes
The first thing that comes to mind at the mention of wine is "yes, please." The second is "grapes." And the last thing might have been pumpkins—until this week, when I tasted pumpkin wine
May 18, 2011 | By Lisa Bramen
Is this the next logical step in our ongoing quest for convenience or does it make accessing foodstuffs more complicated than it should be?
May 10, 2011 | By Jesse Rhodes
For this month’s Inviting Writing, we asked for memories of forgotten or lost foods—things that are no longer available, hard to find, or that just don’t taste as good as they once did. Reminiscing about the distinctive packaging, bitter taste and earworm jingle of an almost-lost soft drink, writer Kelly Robinson takes us back to [...]
May 02, 2011 | By Smithsonian Staff
How young is too young to drink alcohol? The answer differs in various cultures, but most would probably agree that a child who hasn't yet developed fine motor skills shouldn't drink anything that would impair them. Even in European countries that have looser attitudes than the U.S. about youthful ...
April 15, 2011 | By Lisa Bramen
Last weekend I had the pleasure of attending a "One-Hour Wine Expert" seminar at Lake Placid's Mirror Lake Inn with Kevin Zraly, author of the best-selling Windows on the World Complete Wine Course and the 2011 recipient of the James Beard Foundation's Lifetime Achievement Award. I don't know if th...
April 08, 2011 | By Lisa Bramen
I'm a Southern boy. Iced tea is part and parcel of my existence—a sweet and robust ying to my yang. It is the yardstick I use to judge restaurants—if it tastes a little off, it means the carafes probably aren't clean or the brew has been sitting out too long, which leaves the mind to wonder how the...
February 10, 2011 | By Jesse Rhodes
Beer is the only consumable I can think of that is so associated with its standard serving measure that you can say, "let's go for a pint," and everyone knows what you're talking about—it's not a pint of milk.But is a pint always a pint? It depends on where you are. Some countries legislate the siz...
February 09, 2011 | By Lisa Bramen
Anyone who watched American television in the 1980s probably remembers the Australia tourism commercials with Paul Hogan (aka Crocodile Dundee) saying he'd "slip another shrimp on the barbie" for us. Never mind that Australians don't use the word "shrimp"—they call them prawns—the catchphrase stuck...
February 08, 2011 | By Lisa Bramen
Microdistillers are making their mark around the Lone Star State
February 04, 2011 | By Jon Brand