Food & Beverage
Updated over 1 year ago
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For women who peddle novelty drinks in Manhattan bars, selling shots is a game and science. Each interaction with a potential customer is an investment, and even an unpromising start usually yields dividends.
It’s an infuse-a-palooza out there, as infused spirits make serious headway in bars and restaurants of all kinds.
Mark Schatzker, a lifelong steak lover, was disappointed in the steaks he was eating -- they simply didn't taste as good as he remembered. So Schatzker set off on a quest to find the very best piece of beef in the world, a quest that took him from feedlots in Texas, to French cave paintings of prehistoric cattle, to the Argentine pampas.
Burger King has agreed to be bought by a private-equity group for $3.26 billion.
An easy-to-produce paste may help cure malnourishment around the world. But who owns the recipe?
With powerful Hurricane Earl on a path toward the Eastern Seaboard, the USDA's Food Safety and Inspection Service (FSIS) is issuing recommendations for residents in the American Virgin Islands, Puerto Rico and on the mainland from North Carolina to Maine.
Recipes for pepper salad, chicken with apples and squash.
Amateur chef Mark Zable from Texas has a new culinary invention: fried beer. Zable tells Steve Inskeep this is the first time anyone has successfully deep fried a liquid. He'll debut his fried beer at the Texas State Fair later this month.
Garnished with a sprinkling of toasted coconut flakes, it makes for a simple but elegant creation.
Paul Sherman insisted on kosher baking; Abby Franke believed in milling his own flour. Together, they fashioned a tasty business model.
Paul Sherman insisted on kosher baking; Abby Franke believed in milling his own flour. Together, they fashioned a tasty business model.
Paul Sherman insisted on kosher baking; Abby Franke believed in milling his own flour. Together, they fashioned a tasty business model.
Big names in L.A. dining come together.
Big names in L.A. dining come together.
Big names in L.A. dining come together.
The local grape has overtaken other varieties to become Rueda's pride and joy. With refreshing notes and reasonable prices, locals have plenty to toast.
The local grape has overtaken other varieties to become Rueda's pride and joy. With refreshing notes and reasonable prices, locals have plenty to toast.
The local grape has overtaken other varieties to become Rueda's pride and joy. With refreshing notes and reasonable prices, locals have plenty to toast.
It gets its smooth character from malted wheat, though wheat flavor doesn't exactly leap out at you.
The Santa Monica Mountains institution has upped its game. It still feels historic, but now its cuisine tastes contemporary.
The Santa Monica Mountains institution has upped its game. It still feels historic, but now its cuisine tastes contemporary.
The Santa Monica Mountains institution has upped its game. It still feels historic, but now its cuisine tastes contemporary.
The Jewish New Year meal is built on Talmudic guidance and symbolism. But there are different ways of incorporating the foodstuffs.
The Jewish New Year meal is built on Talmudic guidance and symbolism. But there are different ways of incorporating the foodstuffs.
The Jewish New Year meal is built on Talmudic guidance and symbolism. But there are different ways of incorporating the foodstuffs.
The chef Marc Murphy shopped for good things to put in the basket while the weather is still nice.
Some of the city's hottest chefs and restaurateurs are increasingly being targeted by lawsuits filed by a handful of attorneys on behalf of small numbers of employees.
Melodrama thrives on "Iron Chef America." But it rarely attaches, in any context, to broccoli. So credit the Food Network and the show for making the ubiquitous vegetable a star. Even more, credit chef Amanda Cohen.
Many consumers wrongly believe the 'USDA Grade A' shield on egg cartons means they've been inspected for safety. In fact, the shield merely means the department has checked that the eggs are the correct color and size.
Washington Post food critic Tom Sietsema answers your questions, listens to your suggestions and even entertains your complaints about Washington dining.
The Times' restaurant critic eats between sets.
BLT Restaurant Group says Laurent Tourondel's LT Burger restaurant in Sag Harbor is unfairly using much of their menu.
Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
Ed Schneider's spicy corn stir fry tasted great. But the next time, char the corn first.
The finer points of rice pot cooking, and some favorite food movies.
Mark Bittman makes his own version of bottled French dressing.
When it comes to innovation, the people of New Orleans may be leading the pack. Perhaps it's because after crisis, you gain a new appreciation for the best things in life, like great flavors!
When it comes to innovation, the people of New Orleans may be leading the pack. Perhaps it's because after crisis, you gain a new appreciation for the best things in life, like great flavors!