Eat This List: 6 kitchen skills I have yet to master
January 24th, 2013
09:00 PM ET
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This is the sixth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

I'm a good cook. I'd go so far as to say I'm a damn good cook - not fussy or haute, but you could tell me that a James Beard-nominated chef was coming over to eat and I wouldn't panic. (They have, and I didn't.)

I also write about food for a living, which leads a lot of of people to infer that I've mastered a lot more in the kitchen than I actually have. I'm adventurous and fearless, but I still have a lot to learn. So, in the spirit of honesty (and letting the rest of you feel like Alton Brown in comparison), here's a handful of common cooking tasks on which I'd grade myself a C-minus or worse.
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10 trips for avid tipplers
January 24th, 2013
03:02 PM ET
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Ah, fermentation. And distilling.

Where would the world be without them? Yes, the Irish might have taken over the world had God not invented whisky, but what about rum, gin, vodka, beer and wine?
We'll likely never know the answer to that question, but we can find out exactly how the drinks that rule the world are made. Whichever flavor you like to toss back, somewhere there's a booze tour with your name on it. From Belgium to Barbados, here are 10 of our favorites.
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Filed under: 100 Places to Eat • Sip • Spirits • Travel


January 24th, 2013
11:00 AM ET
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National beer can appreciation day
January 24th, 2013
09:00 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Once again it is upon us: National Beer Can Appreciation Day (not to be confused with National Beer Appreciation Day, which I believe is actually every day of the year).

People first got the bright idea of putting beer in cans back in 1933, when the Gottfried Krueger Brewing Company teamed up with the American Can Company to produce a test run of 2,000 cans of Krueger’s Special Beer. If you’re wondering how it worked out, consider this: In 1941, people in the U.S. consumed roughly a billion cans of beer.

Despite the success of the beer can, in recent years, the craft beer industry has been wary of the allure of metal. Until a few years ago, most independent small brewers have been resolutely pro-glass.
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Filed under: Beer • Content Partner • Food and Wine • Sip


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