FOOD + DRINK
Pointy Snout Caviar
Record-high pollution levels and depleted sturgeon populations spurred an outright ban on fishing in the Caspian Sea in the early 2000s, which left the caviar industry flat-footed and desperately in need of a new source. As a means to an alternative...
UnTapped: Maple Syrup for Athletes
Anyone who has run a marathon, headed into the backcountry or saddled up for a 100-mile day on the bike knows there are some pretty suspect-tasting nutritional options out there. While getting the vitamins and nutrients one needs to maintain performance...
Jago Restaurant East London
by Ananda Pellerin Anyone who attended a progressive primary school in the 1970s will feel nostalgic walking into Second Home’s optimistic interior. The multipurpose workspace, housed in a former carpet factory off of London’s Brick Lane, is a low...
Six Celebratory Holiday Cocktails
As the seasons shift, so do cocktail menus at bars, restaurants and even within homes—and that's largely due to the palates of consumers seeking out a drink to match the spirit of the times. With holiday parties in abundance, the following options...
Det Lilla Köksbryggeriet: The Little Kitchen Brewery
Craft beers are well and truly taking over the bar scene in the US and Europe, as an ever-growing number of microbreweries continue to educate and delight people with unusual lagers, ales and porters. But for the true beer connoisseur, it might be...
FOOD + DRINK
Naše Maso: Our Meat, Prague
Naše Maso (meaning: Our Meat) is František Kšána Jr's latest project, opening earlier this year in the old center of Prague. It's a butcher shop, meets deli, meets bistro—and the popularity of the venue proves the combination is working. "I started...
Interview: Mike Beary of Zocalito
Like its fungal brethren fetching five figures at auction, the world’s rarest chillies don’t look like much to behold. But should you get the privilege of tasting one, you’re likely to become a rapid devotee. To learn more about the rare negro chilhuacle...
You might be thinking the world is already saturated with beautiful, niche print publications glorifying the culinary industry—we know we've covered several over the past few years (which still remain worthwhile reads). But UK newcomer Toast has...
Napa Valley's Newton Vineyard
Once considered a scrappy competitor to its European counterparts, Californian wine—the Napa Valley region in particular—has since secured itself in the minds (and palates) of wine lovers the world over. With the rise in the popularity and recognition...
Gillette Clear Gel's No Sweat Test Thanksgiving
When considering what we think of as a powerful deodorant, one's mind often envisions sports or other high-endurance scenarios where physicality triggers perspiration. But, with stress and heat as stimulants for sweat, there's no better place to...
CH Edition: Backsberg Estate Cellars Safari Collection
For our second CH Edition Zambia photo safari this summer, we wanted our guests to have as local an experience as possible. We asked our friend Simon Back, who heads up marketing at his family’s South African winery, to join our group and share some...
NATHALIE DU PASQUIER
Office Blend Tea by Daphnis and Chloe
When hitting the post-lunch slump at work, the office stereotypically shuffles over to the coffee pot in search of a fresh jolt. But for those who don't drink caffeine, the stamina-inducing choices have long been slim—energetic teas still contain...
Dining at Yakumo Saryo in Meguro-ku, Tokyo
On a cloudy day, we visited Tokyo's quiet suburban neighborhood of Yakumo (which, fittingly enough, translates to "Eight Clouds"). It was a small trek to our final destination in Meguro-ku, which is southwest of the hip Nakameguro and Shibuya areas...
London's Inventive Catering Outfit: TART
At the recent opening of multi-media artist Quentin Jones and spatial designer Robert Storey’s exhibition "The Fractured and the Feline," Jones’ beautiful collages of cats and girls and Storey’s exciting mirrored rooms were complemented by food from...
FORT GEORGE BREWERY
Java The Hop Coffee Beer
by Chérmelle D. Edwards In the Northwest, two local brewers—one of coffee and the other of beer—have joined forces for an unlikely collaboration. Portland’s Coava Coffee Roasters and Astoria’s Fort George Brewery have created a canned seasonal IPA...
Malle W. Trousseau's Oyster Kit
Anyone who's played the role of an oyster shucker can understand the difficulties these little saltwater delicacies can inflict on even the most burly of hands. This holiday season, Malle W. Trousseau is set to release a must-have for any oyster...
It comes as no surprise that Tesseron Cognac—with its family lineage at the pinnacle of winemaking—is among the more graceful and interesting offerings in the world of brandy. Alfred Tesseron is the current director of the stunning estate in the...
Creative Time's Fall Ball Cocktails
For their annual Fall Ball, NYC-based arts production organization Creative Time hosted a slumber party. And—since it was created by the people who brought Kara Walker's epic Domino Sugar Factory exhibition to Brooklyn—this was no ordinary sleepover...
THE HUB PUNCH
History in a Bottle: The Hub Punch
When it comes to seeking novel libations, sometimes the best place to look is the past. Those who came before us truly knew how to party, and what they lacked in (current day) hygiene standards, they more than made up for with inventive—and piquant...
La Marzocco Home
Making your own espresso just got serious: Florence-based La Marzocco has recently made their professional-grade espresso machines (previously only available for commercial use) for the home. La Marzocco Home offers customizable GS3 espresso machines...
FOOD + DRINK
From the Ashes: Hudson Double Charred Whiskey
by Emily Arden Wells On September 24, 2012 Tuthilltown Distillery in Gardiner, New York suffered a fire caused by leaking vapors off of one of the stills that ignited and exploded in the stillroom. The distillery was extremely fortunate: nobody...
Silo: The UK’s First No-Waste Restaurant
by Ananda Pellerin Chef Douglas McMaster has a vision: he wants to eradicate waste from the commercial food preparation process. This might seem profoundly uninteresting—but it’s nothing short of revolutionary. “It’s what I call a pre-industrial...
Rémy Martin’s Louis XIII Black Pearl Anniversary Edition
by Emily Arden Wells Former cellar master George Clot said, “When you discover Louis XIII, you become a different man,” an adage that only scratches at the surface of the legacy of Rémy Martin’s Louis XIII cognac. Louis XIII was first created in...
Terroir Life Wines
by Janine Stankus To oenophiles, the term "terroir" refers to wind, rain, soil, sun, diurnal shifts—all the elements that imbue wine with its distinct character. It’s the “biography of wine,” notes Ali Banks, Terroir Life co-founder, but one which...