SUSTAINABLY SOURCED CHOCOLATE
Five Wondrous New Chocolates
It seems like many of us are on an unending quest to discover new types of chocolate. The applications of cocoa are almost endless and we are frequently stunned to see new ways it's utilized—especially in trusty old chocolate bar form. The following...
Timbuk2 + Blue Bottle’s Sabbatical Travel Kit
If the recent buyouts of Intelligentsia and Stumptown are any indication, the growing popularity of craft coffee shows no signs of slowing down. While single origin pour-overs are now commonplace in many coffeeshops, sometimes when you’re off the...
Skip all the panicked calls to mom and save your laptop keyboard from sticky egg yolk and flour-covered fingers—solve your next cooking challenge with one of the most useful books we've come across in a while: "Kitchen Hacks." The book compiles...
LOWER EAST SIDE
NEW YORK CITY
Tiki Your Time This Fall and Winter
Over the summer, NYC saw a much needed boom in the tiki cocktail scene. With the East Village's Mother of Pearl, the West Village's The Happiest Hour—and the latter's creative collaboration with the Sixty Hotel LES' Tiki Tabu—all serving some of...
HOLIDAY GIFT GUIDE
Holiday Gift Guide 2015: Too Many Cooks
The right tools and ingredients are essential in the kitchen. A great cookbook acts as a necessary guide for exploration, while a little personality in utensils make the experience altogether more enjoyable. And of course, with much of cooking and...
SOTO: An Elegant New Sake
Sake brewing dates beyond recorded history—with its earliest textual mention in the third century. Sudo Honke, Japan's oldest sake brewery, has been operating since it opened in the year 1141. It's one of the oldest businesses in the world that...
UNION WINE CO
KINGS RIDGE PINOT
MARSHALLS HAUTE SAUCE
Union Wine Co. + Marshall's Haute Sauce: Red Haute Pinot Noir
With their "pinkies down" approach, Oregon's Union Wine Co. is forever releasing fun, forward-thinking products, from an entirely drinkable wine in a can to wine-flavored candies. Their latest offering plays upon everyone's seasonal interest in...
Six Next-Level Hot Toddy Recipes
While we can't (scientifically) attest to the famed Hot Toddy being a cold remedy, we can stand behind its warm deliciousness. Traditionally composed of whisky, hot water, honey and lemon (or spices), this simple hot cocktail has been around for a...
Ten Tasty Halloween Cocktails
For a night of spooks, intrigue and costumes, there's nothing better than out-of-the-ordinary cocktails. The following 10 appeal to our palates, keep us visually pleased and all contain a little of the unexpected. Some are easier to make than others...
MADE IN CALIFORNIA
ORGANIC OLIVE OIL
Other Brother Olive Oil
Other Brother olive oil first caught our attention with their aesthetic: their 250mL Shorty tin of Growers Blend is a little smaller than a can of beer, easy to grip, and by far the cutest olive oil packaging we've come across, thanks to the sign...
Yunnan BBQ, New York
If you're thinking of Chinese food for dinner tonight, step away from Seamless and head to Yunnan BBQ. Formerly Yunnan Kitchen, the Lower East Side restaurant has refreshed its menu (and interior) to put the spotlight on large, family-style portions...
WHISKIES FOR FALL
LONDON DESIGN FESTIVAL
Sebastian Cox’s Glenlivet Drinks Trolley and Two New Scotch Expressions
At last year’s London Design Festival, one of the pieces that truly stood out at the V&A’s “The Wish List” exhibition was the well-crafted wood workspace that Sebastian Cox made for Terence Conran. Now, the young British designer has teamed up...
Toasted Crickets in Your Cocktail: Critter Bitters
As more people grow aware of the protein packed into crickets (and how sustainable and affordable it is to raise them, compared to livestock), eating them is becoming less of a novelty and more of a practical life choice—especially when they're...
A Raicilla Worth Drinking
There's nothing new about raicilla as a product category. The agave spirit has long maintained a cult following in Mexico, for locals and visitors alike. Of late, it's also been coveted by bartenders with an eye for hard-to-get spirits. The only...
Wood-Fired Cocktails from Portland's Trifecta Tavern
by Adrienne So Barrel-aged cocktails have quickly become a staple at higher-end cocktail bars. The practice rounds off the hot edge of the alcohol, enriches the cocktail’s flavor and infuses it with the aroma of charred wood. However, it’s difficult...
A Crimson-Colored Gin and Punch for Fall
In addition to improving the overall quality of the mixed drinks we consume, the craft cocktail movement has opened the American market not only to the storied classic cocktails of old, but also to once-thriving product categories. One such subdivision...
LONG ISLAND WINES
The Hamptons and Beyond with Wölffer Estate Vineyard
The 175-acre Wölffer Estate in Sagaponack, Long Island is a destination of uncommon beauty—even among its idyllic Hamptons setting. It was there, in 2013, that siblings Joey and Marc Wölffer took the reigns of their family vineyard. In 1992, their...
MAKING DRINKS AT HOME
A Retro Cocktail Computer with Over 100 Recipes
As it stands, there are three ways to make cocktails at home: sift through the pages of cocktail books, search the internet for something that sounds decent or go on and pour in portions that feel right. There are risks involved with all of the...
Opening the Our/Amsterdam Vodka Distillery
There's no business model in the alcohol industry quite like that of Our/Vodka. While headquartered in Stockholm, and owned by France's Pernod Ricard, right now there are nine petite production facilities opened or opening around the world—all of which...
Well-Made Condiments by Sir Kensington's
Why read a story about condiments? Or, for that matter: why write one? After doing a full product range tasting with Sir Kensington's co-founder and CEO Mark Ramadan it became evident that there's a conversation here worth having. Over the last...
Afterimage Double IPA by Grimm Artisanal Ales
We were first introduced to Brooklyn-ish Grimm Ales, and their unusual story, at a pizza restaurant; Marta's resident beer aficionado Corey Gargiulo recommended pairing the spicy and bold Amatriciana pizza with Grimm's Tesseract IPA, and it was...
NEW YORK CITY
Utilizing the 360,000 Bees of the Waldorf Astoria NYC
In 2012, Chef David Garcelon, Director of Culinary for the Waldorf Astoria did the unexpected. He brought European honey bees to a new home: six active hives on the 20th floor roof garden of the acclaimed hotel. Today, approximately 360,000 bees...
Misen Perfects the Affordable, Quality Chef's Knife
We all know what a nice knife worth its money feels like—that surprise when the blade actually slips swiftly through a tomato or onion. But for those who can only feel that effortless sensation when occupying a friend's kitchen, there's hope yet...
Moët & Chandon's Dazzling MCIII Release
Acclaimed champagne houses do not release a new product lightly—let alone a heritage brand with over 270 years of winemaking savoir-faire and global brand awareness like Moët & Chandon. And yet, they've just added something to their roster that...
Decoding Dom Pérignon in Hautvillers, France
On the third day of Dom Pérignon's annual grape harvest, we joined the team in the pinot noir fields of Ay, in the heart of France's celebrated Champagne region and toured their medieval abbey grounds in Hautvillers. This was the second stage of their...