Food & Drink

Surprises, fresh stories and deep-dive insights continue to be revealed about Anthony Bourdain — inimitable author, chef, TV personality — who touched the hearts of millions of people all over the globe with his wisdoms (sometimes cheeky, sometimes witty, sometimes endearing, sometimes profound, always incisive) spotlighting travel, food, humanity and the powerful connections they weave.

Industry innovation pivoting to reducing sugar and portions  This year’s annual get-together of the snacks and confectionery industries, the Sweets & Snacks Expo, was held in Indianapolis last month. The usual assortment of desserts, candy, snack food and other treats were part of the lineup. But the big surprise was the number of new items

Well known in the both the wine world and the world of horses, businesswomen Barbara Banke and Peggy Furth hardly seem like the type of people who need to add another line to their already impressive resumes. However, after partnering on two previous ventures, WholeVine and Vine To Bar Chocolate, the two joined forces to

It’s National Ice Cream Day. In recent years the meaning of ice cream has taken a turn, mirroring the changing eating preferences of Americans. According to Gallup, while just 5% of US citizens are vegetarian or vegan, nearly 25% have cut back on eating meat. What’s more, 41% of Americans have tried plant-based meats. And

Plant-based meat was experiencing significant momentum in 2019 before the pandemic grinded innovation to a halt and forced restaurants to significantly pare down their menus. Now the gears of plant-based product development are starting to churn again. Little Caesars, for instance, just announced a “Planteroni” pizza, with the market’s first plant-based pepperoni, while Panda Express

When longtime food blogger and private chef Angela Davis, also known as TheKitchenista, first encountered Darius Williams online, she noticed something weird about his recipes. They didn’t appear to work. “This was back in 2014. I started seeing some of his videos circulating, and I was not a fan of the cooking techniques, I’ll be

Doing the right thing, being honest, demonstrating transparency; all appear to be ethical principles that many companies are incorporating into their advertising and brand messaging these days. Trust appears to be the prevailing priority for businesses of all sizes across a variety of industry segments. In the food business there’s no hiding from the ingredients

There are certain wines that send a spark up one’s spine with an intense thrill that is all encompassing – that kind of ‘epiphany wine’ can range in style and place of origin as it is different for each person. For Remi Cohen it was the Comtes de Champagne – tête de cuvee (top wine)

One of the first things you will notice when approaching 49th State Brewery is the throngs of people milling about in the large fenced-in dirt courtyard around multiple fire pits and picnic tables. Worn Carhartt pants and faded flannel shirts seem to be the clothing of choice, and there are numerous dogs of all shapes

Last week, I took my first international trip in 16 months. Swiping my passport at a Global Entry kiosk in U.S. customs felt odd. While I missed travel, I worried about the return to “business as usual” which has contributed to excess carbon emissions and environmental degradation from overtourism. Now more than ever, I’m looking

To become an itamae (chef) of sushi one must train for decades. After several years of apprenticing you may earn the honor of making sushi rice. Once this technique is mastered you can perform tasks such as filleting fish, slicing vegetables and grating daikon. It is a slow, steady process that produces the highest level

Despite challenges that had many judges and producers and even the organizers themselves wondering if it would be held, the 28th session of the Concours Mondial de Bruxelles took place in Luxembourg in June. An international competition in which thousands of wines are entered to be tasted by a global panel of experts, the event

Attention New Yorkers: A new croissant counter is coming to town, and the pastry chef behind it is none other than Cronut creator Dominique Ansel. Dominique Ansel Workshop opens its doors in New York City’s Flatiron District this Friday, July 16. Regarding the name of the new venture, Ansel told me, “We were inspired by

With news of Epicurious banning beef recipes and other legendary dining establishments like Eleven Madison Park ditching animal products on their menus, the anti-meat movement is gaining steam. But Justin Mares, CEO of rapidly-growing bone broth company Kettle & Fire, has a different take on the issue. Each of Kettle & Fire’s organic bone broths is

Brunello di Montalcino in Tuscany is one of the great wines of Italy. It is known for its elegance, its smoothness paired with intense aromas of red fruit and ripe cherries. It is well-structured despite having a sort of lightness to it. One of our favourites in Montalcino is Col d’Orcia. Apart from making superb

The association group for the Wines of Alsace recently conducted a unique virtual fair to show off the range of the producers and their wines from this region in eastern France. The Millésimes Alsace DigiTasting® ran for several days in early June, with members of the trade around the world mixing, mingling, and tasting virtually

Frans Muller shares his strategies for helping supermarket shoppers make affordable healthy choices For years I’ve been urging big food and restaurant companies to take the lead on helping consumers be healthier, by making better-for-you foods more available, affordable and convenient. In this post-Covid era — when people feel heavier, sicker and more ready to

Instacart has a new CEO. Founder Apoorva Mehta, who has led the grocery delivery startup for nearly a decade, is now the company’s executive chairman and has handed the top job to Fidji Simo, a board member who will leave her post as a key Facebook executive. The move comes as investors are eyeing an

On April 9th, 1967 undefeated Japanese superhero, Ultraman, was finally taken down by a powerful monster named Zetton. 54 years later, on the exact same day, Zetton Inc. Hawaiʻi – a branch of the mega Japanese restaurant group Zetton Inc. – officially reopened its restaurants in Waikīkī after almost a year of being defeated by

With the largest Cuban American populations in the country, it’s no surprise the Cuban sandwich reigns supreme in South Florida. The ham, cheese, and roast pork combo is not to be missed during a visit to the Sunshine State. Sanguich de Miami makes the legendary Cuban sandwich almost entirely in-house, which isn’t the case at