WSJ.com: Food & Drink
Food & Drink
Singular Single-Malt Whiskeys Born in the USA
Sat, 25 Mar 2017 07:16:51 EDT
Don’t look now, but American whiskeys are gaining ground on Scotland’s finest. Here are six stateside single-malts to seek out.
Hotel Bars You'll Want to Build a Trip Around: A Tippler's Guide
Fri, 03 Mar 2017 10:54:09 EST
Forget the pool, spa, views. These days more travelers are choosing hotels expressly because of their magnetic bars. Here, the best of the new-breed of hotel watering holes, from Amsterdam to Abu Dhabi.
A Vodka That Will Get Introverts Talking
Wed, 08 Mar 2017 14:31:16 EST
Novelist Hannah Tinti opens a bottle of Silo Vodka at her regular poker night with fellow withdrawn writers and lets the conversation flow.
Don't Tell Texas, But Arkansas Is Laying Claim to Queso
Thu, 03 Nov 2016 01:30:15 EDT
Many Arkansans think cheese dip has finally given them something to call their own after decades in the shadow of neighboring states’ fajitas, gumbo and barbecue.
The Next Great Wine Destination?
Fri, 08 Apr 2016 10:54:47 EDT
The Georgian province of Kakheti, in the foothills of the Caucasus Mountains, has charming small towns, idyllic countryside and an ancient winemaking tradition that’s just starting to catch a buzz.
Cleveland Invents a New Bagel, Hits New York With Schmear Campaign
Tue, 19 Jul 2016 00:53:06 EDT
Republican convention host city touts its entry’s crunch outside, chewy inside
Irish Whiskey Gains Popularity and New Cachet
Tue, 14 Mar 2017 17:27:13 EDT
Bars and liquor stores in New York City are gearing up for St. Patrick’s Day by stocking up on Irish whiskey. But to hear some establishments tell it, the spirit is now in such high demand throughout the year that every day is practically St. Patrick’s Day.
Five Up-and-Coming Winemakers To Watch
Mon, 20 Jun 2016 10:28:38 EDT
Europe’s most dynamic and drinkable young vintners, as chosen by the wine gurus of New York’s best new restaurants.
Chef Floyd Cardoz on Bob Seger's 'Against the Wind'
Tue, 07 Mar 2017 18:22:42 EST
Chef Floyd Cardoz, owner of restaurants in New York and Mumbai, talks about how Bob Seger’s song ‘Against the Wind’ helped in the pursuit of a career in food.
There Is Coconut Everywhere
Wed, 29 Mar 2017 01:13:56 EDT
The sweet, pulpy fruit is now on every grocery shelf as consumers lap up healthy fats and plant foods. It is made into water, milk, flour for baking, oil for cooking and transformed into snack chips.
New York Vegan Chain Battles Identity Crisis
Mon, 27 Mar 2017 12:00:59 EDT
Vegan fast-casual chain By Chloe has “terminated” ties with namesake chef and cookbook author Chloe Coscarelli after an arbitrator ruled this month in favor of former partner ESquared Hospitality concerning several issues.
Candy Corn Lovers Will Eat Candy Corn Anything---No Matter What It Tastes Like
Tue, 01 Nov 2016 13:46:30 EDT
New forms of M&Ms, Oreos, Peeps and popcorn claim to have candy-corn flavor, but confectioners can’t agree on the ideal taste.
Food Fairs That Vegans Can Call Their Own
Wed, 15 Mar 2017 19:34:20 EDT
Organizers of vegan-food fairs are setting their sights on the New York metropolitan area as consumer demand for such products grows.
The Secret to Hostess's Comeback: There's No Improving the Twinkie
Thu, 03 Nov 2016 23:56:36 EDT
When it re-launched the spongy snack, the company’s new owners chose to make only ‘strategic’ tweaks, such as a longer shelf life and a deep-fried version.
Sushi For Breakfast, Anyone?
Mon, 20 Mar 2017 21:55:35 EDT
A number of restaurants that once only served lunch and dinner have been embracing breakfast in the last couple of years to boost business. A few, however, are venturing into more untraditional fare such as sushi and Japanese noodle soup.
Fennel and Braised-Lentil Salad With Ricotta: 20-Minute Recipe
Wed, 15 Mar 2017 10:10:59 EDT
In this recipe from the chefs at King in Manhattan, cool fennel and warm, earthy lentils come together effortlessly in a hearty salad served over creamy ricotta.
Soda Loses Its U.S. Crown: Americans Now Drink More Bottled Water
Thu, 09 Mar 2017 20:31:52 EST
Americans now officially drink more bottled water than soda. It’s a shift that decades ago might have seemed unthinkable—that consumers would buy a packaged version of something that was free from a tap.
Turkeys Lay Eggs, Too---Then the Foodies Fight Over Them
Tue, 22 Nov 2016 21:52:01 EST
Thanksgiving’s top birds lay only two or three a week, so cooks who prize their creamy, ‘nutty’ flavor are left to scramble; ‘How is this so difficult?’
Meatballs With Polenta and Parmesan Brodo: 30-Minute Recipe
Thu, 23 Mar 2017 19:56:57 EDT
At Salare in Seattle, kids and adults alike eagerly dig into this comforting combination of meatballs and creamy polenta doused in a rich Parmesan broth.
A Michelin-Starred Chef Opens His Second Brooklyn Restaurant
Thu, 09 Mar 2017 16:20:25 EST
Chef Fredrik Berselius, who recently earned two Michelin stars for his restaurant Aska, returns with his next great Nordic-rooted eatery.
When Crazy Milkshakes Become Decadent Branding Partnerships
Thu, 02 Mar 2017 23:51:42 EST
New York burger chain Black Tap is taking its Crazy Shakes concept to another level, working with restaurants and entertainment firms to create versions of the decadent shakes themed around their businesses.
Move Over Tequila, Mezcal Takes Center Stage
Tue, 28 Mar 2017 17:04:41 EDT
The Mexican spirit mezcal is considered a specialty sip, unlike tequila, its high-profile, cocktail-friendly cousin. But at a recent Manhattan event, mezcal was the star.
Mr. Peanut Collectors Hunt for a Rare Treasure: New Mr. Peanut Collectors
Tue, 12 Jul 2016 00:47:28 EDT
As the monocled mascot turns 100, the Peanut Pals club launches an effort to butter up potential members under 70
The 3 Gastronomic Inns Every Foodie Should Visit
Wed, 29 Mar 2017 11:52:43 EDT
These intimate American hotels—including California Wine Country’s newest culinary pilgrimage site—are tiny but feature massive multi-course meals.
Mommy, Where Do Cocktails Come From?
Fri, 17 Mar 2017 08:24:06 EDT
Utah law requires many restaurants to mix drinks behind a partition to shield the act from curious minors—but a new bill would allow it back in the open; the ‘Zion Curtain’ becomes the ‘Zion Moat.’
The Absolute Best Vegetarian Lasagna Ever
Sun, 12 Mar 2017 05:13:29 EDT
No pale imitations of carnivore cuisine here. Harness the power of fermentation to bring savory depth to recipes for a mighty meatless lasagna, plus stuffed mushrooms and vegetable borscht—without the predictable proteins.
One Potato, Two Potato: A Rainbow of Varieties for Every Recipe
Fri, 03 Mar 2017 10:32:07 EST
Roasted or pan-fried, smothered in cheese or perked up with chimichurri—whatever the preparation, there’s a particular potato variety perfect for the job.
U.S. Soldiers Heading to Poland Face a Grim Ordeal: No Burger King
Tue, 14 Mar 2017 00:14:01 EDT
To keep troops focused during a new NATO deployment, Army bans such on-base luxuries as Whoppers and lattes; ‘Spartan, plus Wi-Fi’
How to Make the Most of a Tiny Tuscan Kitchen
Thu, 16 Mar 2017 21:14:35 EDT
Newly ensconced in the hills overlooking Florence, artist and cookbook author Emiko Davies lays out her current culinary approach: Less gadgetry, more lard. Plus: Her recipe for the comforting vegetable soup acquacotta
Bunker Food: Not Just for the Apocalypse Anymore
Wed, 20 Jul 2016 12:45:34 EDT
Dehydrated Greek yogurt, gluten-free meals join freeze-dried pasta stalwarts as emergency-food companies seek to broaden customer appeal.
What's Juicing the Market for Weird Fruit? Rosh Hashana, Obviously
Sun, 02 Oct 2016 21:52:50 EDT
New Year celebration sparks fevered competition among some Jews to secure monstera, cherimoya and other hard-to-eat offerings; ‘better than drugs.’
Homely Fruits and Vegetables Are Having Their Day in the Sun
Thu, 22 Sep 2016 23:09:21 EDT
A shoppers snap up knobbled carrots, misshapen apples and ‘spuglies,’ baffled growers are seeing green in ugly produce; ‘we don’t care if it’s a mutt.’
A Town Named for Bacon Considers Switching to Pie
Sun, 11 Sep 2016 22:41:35 EDT
As ‘foodies’ invade, residents of Eggs and Bacon Bay, on the Australian island of Tasmania, must decide whether to adopt a (marginally) healthier name.
Olympic Athletes Have Nothing on China's Lunch-Delivery Guys
Tue, 28 Mar 2017 16:43:48 EDT
Competing services, staffed mostly by young men on electric scooters, tear through Chinese streets at breakneck speeds and sprint up skyscraper stairs, making up to 10 deliveries per hour.
Maple-Syrup Producers Offer Sip of the Sweet Life
Thu, 16 Mar 2017 18:44:38 EDT
Maple syrup has long been poured over pancakes. But at Crown Maple Estate, a prominent syrup producer in Dover Plains, N.Y., it goes even better with a day at the farm.
Strip Steak With Polenta and Prosciutto: 20-Minute Recipe
Wed, 08 Mar 2017 14:49:44 EST
The chefs at Manhattan’s King restaurant pack a lot of flavor into this quick recipe combining a seared steak punched up with rosemary, buttery polenta and ribbons of rich prosciutto.
Dylan's Sweetens Concessions at 'Charlie and the Chocolate Factory'
Thu, 23 Mar 2017 16:51:50 EDT
When ‘Charlie and the Chocolate Factory’ opens in previews Tuesday on Broadway, the theater will feature its own candy emporiums.
Why Is the McFlurry Machine Down Again?
Thu, 19 Jan 2017 19:11:14 EST
Frequent interruptions in McDonald’s ice cream service in the U.S. and abroad are spawning an avalanche of social media complaints—and conspiracy theories.
Guacamole Lovers Say Low-Fat Florida Avocados Are the Pits
Sat, 04 Jun 2016 00:13:08 EDT
As the larger, leaner ‘SlimCado’ challenges California’s Hass variety, some foodies feel betrayed; more pointless than fat-free cheese?
Italy's Home Cooks Stir Up a Backlash Among Restaurateurs
Mon, 27 Mar 2017 22:24:09 EDT
Home restaurants are taking off in Italy, as the sharing economy extends its reach into Italian kitchens, but the trend is provoking criticisms of unfair competition from the country’s traditional eateries.
The Greatest Grilled Cheese Sandwich---and the History Behind It
Tue, 21 Mar 2017 13:12:42 EDT
Beginning in the 1970s, a band of female cheesemakers launched a food revolution. What better way to give them their due than with this recipe for the mother of all grilled cheese sandwiches?