Alcohol
Brewing Beer is More Fun With Company
There has probably never been a better time to take up home brewing; supplies and information are readily available at bricks-and-mortar stores and online
Where’s the Lunch? Looking at Renoir’s Luncheon of the Boating Party
"It's like a painting about the most perfect meal that ever was—but you can't tell what most of it was," says a Phillips Collection curator
Salisbury’s Medieval Market
The open-air market began in the early 1200s, when what we now call “farmers’ markets” were merely “markets” and “eating local” was merely “eating”
The Figs and Mountains of Izmir
Travel horizontally in any direction and you see no change in landscape; Siberia remains Siberia from Finland to Kamchatka
Cappadocia’s Fairy Chimneys and Cave Dwellings
Doorways still lead into cool, cozy chambers where people grilled kebabs, served tea and worshiped until 1952
Is Decanting Wine Worth Doing?
Does the practice really improve the taste or is it just a wine snob's affectation?
What to Eat and Drink in Turkey
My favorite place in any large town is the fruit bazaar, where all this goodness is crammed together into a circus of fragrant, colorful mayhem
Bourbon Renewal: The Rise, Fall and Rebirth of America’s Native Spirit
Despite prohibition, changing palates and charlatan whiskeys, this national drink has made a comeback
Big Brew-ha-ha: Scientists Discover Lager’s Wild Yeast
Beer, a cornerstone of human civilization, owes its alcohol and flavor to yeast; one important variety made a long trans-Atlantic journey
Four Deadly Disasters Caused by Food
There are things you can do to prepare for a hurricane, but what about the London Beer Flood or the Boston Molasses Disaster?
Law and Order: More Culinary Crimes
Those who live outside the law sometimes meet their downfall through their relationship with food
Why Don’t Other Countries Use Ice Cubes?
A better question might be, why do Americans love ice so much?
When Bad Things Happen to Good Food
It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief
The Spirited History of the American Bar
A new book details how the neighborhood pub, tavern, bar or saloon plays a pivotal role in United States history
The Beer Archaeologist
By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization
DIY Carbonation: The Fizz Biz Lifts Off
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
The Rickey Declared D.C.’s Native Cocktail
Lobbyist and Confederate army veteran Colonel Joseph Rickey—or possibly his bartender, George Williamson—invented the concoction in 1883
Weasel Coffee: You’re Going to Drink What?
I was looking forward to another great-tasting coffee experience—until I found out that "cut chon" is Vietnamese for "civet cat dung"
Beer for Dessert
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?
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