Food & Drink

Salt water taffy was developed in the late 1800s by Joseph Rowling in Atlantic City. Truth is this taffy has no salt water in it, and instead got its name from its proximity to beach waters, which obviously contain salt. Stores can run about 2,000 pounds of taffy a day. The process starts with corn

It’s been over a week since a powerful storm caused flooding throughout several Vermont communities. But area breweries continue to help by delivering potable water to the victims and volunteers. “After the flood hit, we grouped as a team and decided the best thing we could do is deliver fresh water to the affected communities,”

It is due to her love of music and the arts that every year for the past 17 years, Beth Nickel, Proprietress of Far Niente, Nickel & Nickel and other famous wine brands in Napa Valley, has been involved in Festival Napa Valley – a 10-day charity event devoted to art and music. This year

From calorie count to portion sizes, we wanted to find out all the differences between Quiznos in the US and the UK. This is Food Wars. 00:00 Intro 00:10 Portion Sizes 01:46 Exclusives 08:13 Nutrition 11:00 Opinions MORE FOOD WARS VIDEOS: US vs UK TGI Fridays | Food Wars US vs UK Nando’s | Food

Share to Facebook Share to Twitter Share to Linkedin I may have overlooked ButcherBox in the past, particularly because I was skeptical that its iconic promotion—promising free bacon for life in exchange for a monthly subscription—could ever make money. But then I found out how big ButcherBox was, and then I found out that it

This month 40 graduates of the Voz de los Viñedos’ (Voice of the Vineyard) Leadership Academy were honored in Washington D.C.. Congressman Mike Thompson helped to organize the event and Alaska Airlines ALK provided the ‘gift of flight.’ The Mexican-American vineyard leaders are all from Sonoma County where, collectively, they represent more than 200 years

In the almost two decades since The New Nordic Kitchen Manifesto was published in 2004, the city of Copenhagen has become one of the top dining destinations in the world. Inspired by the challenge of creating ethically sustainable dishes focused on fresh ingredients, tastes, and seasonality, a new generation of chefs quickly made their mark.

Tequila is having a moment, and it’s showing no signs of slowing down. According to the latest data from CGA by Nielson’s OPM tracker, the tequila category is experiencing a remarkable surge in popularity across American bars and restaurants. With Mezcal Tequila type leading the charge with a remarkable growth rate of +26.6%, and Reposado

In the 1970s and into the 1980s, new fondue restaurants started popping up in various cities and towns and then the trend, due to changing consuming dining habits, started to fade. But don’t tell that to the franchisees who keep investing in The Melting Pot, which has been around for 48 years. It has expanded

You enter the beer store and you see row after row of cans and bottles on warm shelves. You see a label, brewery or style you like and pay $15 for the four pack without thinking you are doing anything wrong. When you get home, you try it and it tastes terrible and not at

Though 107 million Americans drink wine, according to Wine Market Council (WMC), in the last year wine sales in the U.S. market have started to decline in volume. Part of this has to do with a general decline in alcohol consumption due to health and wellness trends, inflation fears, and a proliferation of new beverage

Kevin McCray faced an unexpected twist in his life during college when he was diagnosed with a debilitating autoimmune disease that left him hospitalized for months at a time. Previously Kevin had a passion for health and fitness, but he found himself unable to eat and relying on a feeding tube. His experience was not

A little over five years ago, Japanese brewery Sapporo Holdings made big news when it paid $85 million for San Francisco-based Anchor Brewing Company. Sapporo said it would keep Anchor in San Francisco, preserve its “rich legacy and tradition and invest in its bright future.” There was a lot to drink to, or there seemed

From an architectural standpoint, The Oberoi, Marrakech is among the most impressive luxury hotels on the planet. It is built around a grandiose, zellige-lined courtyard, meant to mimic the city’s iconic Ben Youssef college—a masterpiece in Arabic-Andalucian design. As such, the property features remarkable hand-carved reliefs and mosaics which took nearly a decade to complete.

Estiven Torres, owner of Los Dorados LA and LA’s first flautas-only eatery, became inspired after his father-in-law’s recipe was a huge hit at a 2017 family baptism. He’s since gotten the hang of expertly frying taquitos in a makeshift setting, working out of a food truck that’s stationed in front of bars on weekends. The

If you have visited the island of Sicily, then you will recall the brilliant colors of the sea, tantalizing music, and delectable cuisine and wine. If you have not, then the wines of Donnafugata attempt to bring all of these elements of Sicily to you, according to Owner and CEO, José Rallo. “My desire is

This month, Gotham Restaurant (formerly Gotham Bar and Grill) began welcoming guests for Saturday lunch and Sunday brunch for the first time since reopening in November 2021. This elegant dining spot, a perennial New York City favorite, closed its doors during the throes of the pandemic in March 2020, with its future uncertain at best.

When San Francisco’s Anchor Brewing announced it would cease operations, it rocked the beer community, but a Rhode Island brewery hopes to rescue it. Anchor, founded in 1896, is considered by many to be where the craft beer industry began. The announced closure on July 12, 2023 struck the beer community as not merely the

As food lovers, we often associate terroir with wine, envisioning vineyards and aromatic wine. But terroir can transcend beyond the grape. Chef Kurt Fogel, co-owner of Dairyland Old-Fashioned Frozen Custard & Hamburgers in Milwaukee, firmly believes Wisconsin’s exceptional dairy heritage elevates it to the center of the hamburger and frozen custard universe. “We have the

Share to Facebook Share to Twitter Share to Linkedin Summertime sweat is here in New York City—and probably where you’re reading this, too. After the hottest week ever recorded, it’s looking like we are in for it this season. And it still could be one of the coolest summers of the rest of our lives,