What We're Reading: May 18, 2015

 

Cool off as the temperatures skyrocket with some homemade ice cream sammies. [Huff Po

 

Tragedy strikes poultry farmers as a new strain of bird flu infects millions of hens. [NYT

 

Could high noise levels be to blame for subpar in-flight food? [Munchies

 

Get a taste of the best of both worlds: coffee in beer. [Bon Appétit

 

Will Puerto... Read more >

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What We're Reading: May 12, 2015

 

It's not in the boiling: America’s Test Kitchen debunks the myth that New York bagels are superior because of the city’s water. [HuffPo

 

Don’t be old fashioned about your use of bitters: start cooking with them. [WSJ

 

Must-have kitchen tools for home cooks around the globe. [Gourmet

 

Discover the Moscow Mule’s not so-Russian birthplace in this map of cocktail origins. [Vine... Read more >

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What We're Reading: May 6, 2015

 

Curds for cash: why really good cheese is so expensive. [Serious Eats

 

McDonald’s is taking a break from courting millennials. [FWF

 

Could polenta really be as easy to make as steel-cut oats? [Serious Eats

 

Cashews are more popular than ever, but with that comes the cost of dangerous working conditions for harvesters in India. [Telegraph] ... Read more >

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What We're Reading: February 24, 2015

 

Expand your cheese horizons with these go-tos from the Serious Eats team. [Serious Eats

 

Thin Mint sourcing scrutiny: despite the Girl Scouts of America's protestations, their cookies are not the same across the country. [Eater

 

Do you need to use oil when roasting vegetables? [The Kitchn

 

A new study suggests that upping your fiber intake could be nearly as effective as traditional dieting. [Atlantic

 

How old is that flour in your cupboard? A list of pantry staples that expire faster than you think... Read more >

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What We're Reading: February 23, 2015

 

How do you justify a $22 Manhattan? [Washington Post

 

A beer enthusiast claims he has found the next beer meccas of America. [Yahoo! Food

 

According to the Dietary Guidelines Advisory Committee, our real archenemy should be added sugar. [NYT

 

A death row inmate's last meal request includes two Burger King Whoppers, and tops 4,000 calories. [Thrillist

 

Is good service in... Read more >

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What We're Reading: February 18, 2015

 

Brush up on your dumpling definitions and discover what separates gyoza from potstickers. [The Kitchn]

 

A sharp knife is a chef’s best friend: learn how to hone your blades at home. [Food52]

 

Thanks to NYC company Wandering Bear, you can now start your day with boxed coffee, and end it with boxed wine. [Pure Wow]

 

Carnival Cruises’s newest ship features a fully functional on-board brewery. [FoodBeast]

 

Despite a solely seafood, umami-forward diet, penguins actually can’t taste the savory fish they eat... Read more >

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What We're Reading: February 12, 2015

 

Strawberry feuds aren't forever: a big lawsuit over the strawberry breeding program at the University of California, Davis is finally over. [NPR]

 

Step outside the (chocolate) box with your sweet treats gifts for Valentine's Day. [NYT

 

How do our school lunches compare to those around the world? [Bustle

 

One beer enthusiast says craft beer is dead, and it's all because of Gose. [... Read more >

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What We're Reading: February 10, 2015

 

Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats

 

The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 

 

Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones

 

According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

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What We're Reading: February 9, 2015

 

Warm your belly during these frosty days with a steaming cup of JBF Award winner Dorie Greenspan’s hot cocoa. [Food52]  

 

The USDA orders new internal oversight in response to public outcry over research animal treatment. [NPR]

 

With Valentine's Day fast approaching, an inevitable question arises: what wine pairs best with chocolate? [NYT]

 

Starbucks ups its lactose-free game by offering coconut milk as a dairy substitute. [Yahoo Food]

 

The craft beer boom has... Read more >

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Happy Hour: The Hooker

The Hooker cocktail

 

A jilted John Lee Hooker comforted himself with “one bourbon, one scotch, one beer.” Those wanting a more efficient consolation should seek out this marvelous cocktail by mixologist Jamie Boudreau from Seattle's acclaimed Canon. “It came about as John Lee Hooker's song came on the sound system. It made me realize that I hadn't heard of or seen a cocktail with bourbon, scotch and beer as ingredients, so I set about to make one. Surprisingly it became very popular.” Can't make it to the Pacific Northwest? Don't fret: we've got the recipe right here.

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