Food & Drink

Share to Facebook Share to Twitter Share to Linkedin It’s hot out. How are you holding up? New York City’s heat wave is finally starting to break thanks to thunderstorms, but hot temperatures continue to suffocate many places across the country—from California to Texas and beyond. It’s a concerning trend, and not just from a

Staying hydrated in the summer heat is key to enjoying outdoor activities. Whether you’re vacationing at the beach or hosting a backyard barbecue, it’s important to maintain your physical well-being even when enjoying cocktails. Make sure you drink plenty of water between drinks, and look for cocktail recipes that include hydration boosting ingredients. From coconut

Livorno is one of Italy’s largest ports and the largest in the Tuscany region. If you’re on a Mediterranean cruise, the port may well be one of the stops on your itinerary. After disembarking in Livorno, most cruise passengers head to nearby Pisa, about a half hour away by taxi, or take a train to

In an era where childhood obesity rates are climbing and the nutritional content of children’s food and beverages often falls short, initiatives like PLEZi Nutrition are making a difference. Co-founded by Michelle Obama, the former First Lady renowned for her commitment to health and wellness, PLEZi Nutrition aims to elevate the standards for how children’s

Summer is the perfect time for a cone of vanilla, chocolate, strawberry or any of your favorite flavors. But what if you paired those with…beer?! Yes, beer pairs well with almost all foods, including ice cream and it’s a fun summer activity you can do at home. Here is an illustrated guide to pairing ice

The mojito is one of a few cocktails which epitomize summer. A refreshing blend of mint, lime, sugar, rum, and soda water, this classic cocktail – invented in Havana in the 16th century – has helped to cool Cubans down for centuries, and since found its way onto practically every beach bar’s menu in the

Rosewood Mayakoba has been widely recognized for its culinary offerings, inspired by the gastronomic heritage of Mexico and the distinct traditions and culture of the country’s diverse regions. Overseen by executive chef Edgar Chávez, the resort’s bars and restaurants boast a solid commitment to responsible and sustainable sourcing as well as philanthropic and cultural collaborations

The Brewers Association, the American trade association representing small and independent craft brewers, announced last week that its CEO, Bob Pease, would retire in early 2025. Pease has served as CEO for ten years, capping a 32-year career with the not-for-profit association. The association’s board has retained an executive search firm specializing in the not-for-profit

In the world of bourbon, two categories stand head and shoulders above the rest in the eyes of whiskey lovers: single-barrel and small-batch bourbons. Renowned for their unique flavors, meticulous craftsmanship, and the sheer artistry involved in their creation, these bottles often set the bar in the space. Distillers fastidiously select the best barrels for

This year’s biggest burger trend is about to hit East Hampton. Smashburgers are everywhere, from TikTok to nearly every neighborhood in Manhattan, and the thin, crisp patties topped with gooey cheese are finally making their way Out East, a region consciously lacking fast food and quick serve burgers. Smokey Buns is slated to open in

Sake doesn’t belong only to Japanese restaurants anymore. Two Michelin-starred Blue Hill at Stone Barns in New York, one of the most celebrated American restaurants, serves sake on its tasting menu. Furthermore, the sake is made locally by Brooklyn Kura, the first craft sake brewery in New York, which was founded in 2017. “We always

Late last year, a panel of over two dozen category experts convened in Northern California in order to pore over (and pour through) some of the best beers on the planet. The annual gathering, known as the World Beer Competition, is run by the Tasting Alliance. If you’re not already familiar with that organization, they’re

When I dream of Thailand, I think of an isolated white beach with crystalline water and lush palm trees dripping with coconuts. That is also what Alex Garland’s novel “The Beach” famously captured, the quest for the most legendary beach, untouched by mass tourism, a plunge into authentic Thai life that surrounds it. “You fish,

Share to Facebook Share to Twitter Share to Linkedin Asquirt of Bachan’s Japanese barbecue sauce is often the difference in my household between spiraling about what to make for dinner and pulling together a quick and healthy dish almost effortlessly. Flavors include Yuzu, Miso and “Hella Hot,” which can brighten up salmon filets, chicken thighs,

The Dry July movement continues gaining followers who seek to cut down on alcohol intake, and non-alcoholic options are sprouting everywhere. Canned mocktails, non-alcoholic spirits and different flavored mixers are more abundant in the market, and restaurants and bars are following suit by adding mocktail menus to their offerings. As temperatures soar, a refreshing non-alcoholic

The Piña Colada was created in Puerto Rico on or around July 10th, 1954, which is now celebrated as National Piña Colada Day. This year marks the 70th anniversary of the iconic cocktail, so what better spirit to enjoy on the ocassion than the oldest rum crafted on the Island of Enchantment? “There are a

As the United States craft beer industry matures, leaving behind the heady days of double-digit growth and nonstop market expansion, the road to success for breweries has become much more complicated. Just making a great product and packaging it in a flashy bottle or can won’t work anymore. Breweries must execute on multiple levels to

“Weed is fun. Let’s face facts, it’s fun,” says Andrew Rea, the culinary maestro behind the wildly popular YouTube channel Binging with Babish, in an exclusive interview. A Decade-Long Love Affair: From ‘Vapor Poo’ To ‘Digital’ Weed Rea is not just a chef but a storyteller, seamlessly weaving narratives into recipes through his culinary recreations

New York City Summer Restaurant Week is so back. The biannual weeks of discounted pre-fixe meals at hundreds of the city’s top restaurants returns from July 22 through August 18. Every participating restaurant offers weekday specials, for either lunch, dinner or both, with the option to include weekend menus. Two-course lunches go for $30, typically

Breaking into the booze industry – or rather self-indulgently, Breaking Booze – is no easy feat. And still, after just five years at the helm of their own mezcal brand, Dos Hombres, Bryan Cranston and Aaron Paul seem to have done exactly that. Funny, really, considering one half of the duo, famed for their undeniable