Food + Drink
In celebration of all things gustatory.
United States of Food
America. The free. The beautiful. The hungry. Made up of 50 unique and individual states, that leaves alot of room for different food preferences, delicacies, and customs. From the king crabs of Alaska, Illinois' deep dish pizza, and Hawaii's spam to Texas' chili, the chislic of South Dakota and Virginia's ham biscuits, the United States of Food is made up of food that makes you hungry, food that makes you want to travel, and food that makes you happy to be exactly where you are.
By Addison Lewis7 years ago in Feast
Craft Beer Trends That Need to End
Craft brewing has been a booming business for the last few decades or so. Of course, with the rise of these small breweries comes the rise of silly gimmicks. Most of these trends stem from marketing magic, trying to trick you into buying things you don’t really want, while some are just baffling craft beer trends that need to end. I’m proposing we collectively agree to let these fads slip silently to the wayside. Let’s keep the focus on what makes craft beers great and what sets them apart, not a bunch of ridiculous barroom trends. Some are annoying, some are pompous, and some are just plain weird. Beard beer anyone?
By Iwan Palinski7 years ago in Proof
Top Sandwich Shops
Over the years, food trends have come and gone, but if there’s one thing we can all rest assured about, it’s that sandwich shops are here to stay. Since the birth of sliced bread, innovative home cooks and restaurant chefs alike have been putting their mark on the sandwich. From the school lunch box to the Michelin starred restaurant, these hand-held meals delight taste buds far and wide.
By Lindsay Parks7 years ago in Feast
How to Make the Best Steak
When it comes to celebrations, the best steak can be an essential part of your party. Some people habitually order a juicy steak from their favorite restaurant, and this habit can easily break the bank. Instead of ordering a steak out, you should try to make it at home. Beyond the favorites of rump, rib-eye, sirloin, and fillet, some good value, underrated steaks can deliver on great flavor. Thin skirt, thick skirt, and flank skirt can make delicious steaks that are worth a try. Flat iron steak is another choice for its fat marbling, texture, and flavorful taste. Here are a few guidelines to cook the best steak at home.
By Armando Carrera7 years ago in Feast
Say Hello To Verdejo
Wine cocktails can actually be a very sexy thing, once we take wine coolers out of the equation. When it comes to white wine in cocktails, most of the time the wine used is whatever is available. Next time you are mixing up a cocktail that requires some white vino try wine from Spain.
By Yolanda Shoshana7 years ago in Proof
Being A Culinary Student
Being a culinary student is not an easy job. Ever since I started culinary school in July of 2015, it has been a real struggle and I have been faced with many challenges along the way. I have seen a lot of students leave after only just a few weeks after school started. Here are three obstacles that culinary students face every day.
By Sierra Torrez7 years ago in Feast
After 500 Years, Rum Makes A Comeback
Rum's present popularity in America dates back to 1493, when Columbus returned to the new world with cuttings of sugarcane, which were planted in what are now Puerto Rico, Cuba, Jamaica, and Haiti. When the technique of distillation was introduced to the Caribbean islands in the 17th century, the thick, syrupy molasses that is the by-product of converting cane into crystallized sugar was fermented to produce alcohol, and the resulting mash was distilled into rum.
By Lynne Shumaker7 years ago in Proof