Tips and Tricks from the Professionals
Miscellaneous
Records of kvass date back as early as the 10th century. Thanks to its simple recipe and some help from Russian soldiers who brought it wherever they were stationed, this ever-so-slightly alcoholic, tangy beverage has become a staple throughout the Slavic nations. To prepare kvass, brewers soak Russian brown bread or flour in water. They add yeast …
Rich and silky on the tongue, Amarula cream is a South African liqueur that blends fermented and distilled marula fruit with cream and sugar to make a sweet, butterscotch-flavored drink. A sweet and nutty liqueur made with the fruit of the “elephant tree.” The marula fruit, a yellow bulb housing tart, white pulp, is also …
You receive a plate of fried, ravioli-shaped dough with a dark filling. You take a bite expecting meat and are met with the flavor of warm, rich stout. Welcome to the world of fried beer. Fried beer is the brainchild of Mark Zable, who debuted his creation at the Texas State Fair in 2010 and …
You’ve definitely heard of rosé, and maybe you’ve even tried Portugal’s vinho verde (green wine) or even the curiously-amber orange wine. But these days, people are dipping their toes into a whole new wine color: pool water–tinted blue wine. Recently, one brand of the wine is taking the plunge in France. The cleverly-named Vindigo has debuted in …
In Hong Kong’s cafes and diner-like cha chaan tengs, an unusual drink stands out. For one thing, it’s called yuenyeung or yuanyang, which means “mandarin duck.” But rest assured that no duck makes its way into the creamy brown drink in your cup. Instead, the name is a poetic reference. Mandarin ducks are known to mate for life, and in yuenyeung, both …
If you’re familiar with tiki cocktails, you’ve probably heard a tale or two about the Zombie. With a reputation similar to Long Island Iced Tea, Zombies are one of the most alcoholic concoctions in the faux-tropical world. But for decades, no one except their inventor knew what was in one. Donn Beach invented the Zombie …
Making a pound of this pretty pasta can take an entire day. Sardinian Lorighittas are large, braided loops of semolina-based dough, often served with tomato sauces, pesto, or seafood. The pasta originates from Morgongiori, a small mountain town with a population of just 800 residents, surrounded by jagged cliffs on the Italian island. Lorighittas noodles must be …
You’ve heard about how you need to add sugar to tame the acidity of your pasta sauce? Use baking soda to tame the acidity and sugar to balance acidity while maintaining it.
An investigation into happy-hour folklore. BY ALEX MAYYASI But which is second cheapest? SCOTT WARMAN/UNSPLASH IT TAKES A VILLAGE TO sell a glass of wine. A winemaker carefully monitors weather patterns and directs the harvest, a designer creates an avant-garde pattern for the label, and a restaurateur writes tasting notes on a tasteful menu. But, …
Does Everyone Really Order the Second-Cheapest Wine? Read More »
The world’s most ancient winemaking culture almost disappeared. A selection of qvevri stand at the ready. EMILY RAILSBACK FOR OUR BLOOD IS WINE WHEN ILLIA KIKNAVELIDZE MADE WINE in the Republic of Georgia, he had to lower his entire body into human-sized clay pots, called qvevri, that were buried underground. Using the rough bark of …
How Georgia’s Winemakers Went Underground to Survive Soviet Occupation Read More »
A lot of people have some very strong opinions about the proper way to drink fine whiskey. You’re never supposed to have it with food. You’ve got to sip it nice and slow. It’s best enjoyed while gazing broodily into a roaring fireplace. And you must always, always drink it neat. Well, a lot of …
Why You Should Always Add Water To Your “Neat” Whiskey Read More »
Sometimes, the highest praise you can give a cocktail is, “wow, you can’t even taste the alcohol.” Being able to precisely balance the flavors in a drink so it’s not a booze overload is a mark of a good mixologist — and not necessarily a sign that the drink is low in alcohol. But fancy …
Ahhh, ice water with lemon; the picture of supreme refreshment. Sorry to leave a bad taste in your mouth, but you may want to rethink that notion. While it may quench your thirst, this combo could also leave you sick. When Life Gives You Lemons, Don’t Drink the Water Turns out, the lemons you get …
Think Twice Before Putting Ice and Lemon Wedges in Drinks Read More »
Pasta is the universal ingredient, playing the starring role just as perfectly in a quick bowl of bachelor chow as it does in a time-intensive gourmet recipe. Regardless of how you like to serve it, there’s really just one way to boil it — and that’s without any oil. Slip Slidin’ Away When most people …
Here’s Why You Shouldn’t Add Oil to Your Pasta Water Read More »
You’ve seen it in “Moulin Rouge.” You’ve seen it in your local goth’s fan-fiction. And the Toulouse-Lautrec fanatics among you are only too familiar with it. Absinthe is probably the most mysterious, myth-shrouded spirit out there — so much so that you might think that modern absinthe is only a pale imitation of the real …
Even if you’re a fan of cold brew, there’s nothing tempting about a cup of hot coffee gone cold. But hectic mornings, unreliable travel mugs, and chilly temperatures can mix to leave your morning cuppa joe tepid and unappetizing. If you drink coffee with cream, you might be tempted to put off adding that cream …
Why Adding Cold Cream To Your Coffee Keeps it Hotter Longer Read More »
Long gone are the days when milk only meant the cow variety. It is also safe to say our options are far greater than full-cream, skim and soy when we are ordering a latte. Now, we not only have a far greater range of cow’s milk, but also an ever-growing range of plant-based milks that …
Hidden nasties you didn’t know were in your ‘milk’ Read More »
We can thank coconuts for this lesser-known tropical moonshine. Mexicans make tequila with agave. The Japanese make sake from rice. Filipinos make lambanog from coconuts. Though other liquors of distinct regional origin are household names, this lesser-known tropical moonshine is also in a class of its own. And drinkers know the power of the clear, …
There’s an elephant in the room when it comes to the world’s most expensive brew. Coffee pooped out by the palm civet was once the most expensive cup of joe in the world. But after unethical harvesting practices compromised the civet-based market, a fledgling producer turned to a different species that also munches on coffee beans. Rescued …
Australian scientists have developed a nutritious broccoli powder, which could be used to brew up a broccoli latte(Credit: CSIRO) Getting your daily dose of vegetables can be tricky – there are only so many serves one person can scarf down in a day. But now it may be a bit easier to hide broccoli in …
