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Good Libations Beyond the Plate

Tags: Asian, Soup Source: Symrise

Asian Soups That Go Way Beyond Ramen

Posted: Ramen has taken over America, and we're totally cool with that. Ramen, after midnight or at reasonable dinner ho...

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"Bitter": Exploring the flavor we most shun

The Australian chef Jennifer McLagan (who now splits her time between Toronto and Paris), has made herself into a spokes...

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This Master Mixologist Is Reinventing Hot Sake

Hot sake has a dicey reputation, and it's mostly deserved: Typical sushi restaurants use low-end sake (the stuff that co...

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How Your Brain Chooses Between Carrots and Cake

Researchers from Caltech tested this theory by asking 28 volunteers to rate the health virtues of more than 150 foods after fasting for four hours. On…

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Good Libations

Tags: Nutrition Source: Symrise

Three Connecticut Dads Make New Protein Drink For Kids

Three Guilford fathers made a New Year's resolution to help America's children become thinner and healthier and so they ...

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Why We Love the Pain of Spicy Food

In recent years, an unconventional type of warmth has elbowed its way onto more menus: the bite of chili peppers, whethe...

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Good Libations Beyond the Plate

Tags: Coffee Source: Symrise

Why Cold Brew Coffee Is So Hot Right Now

Cold brew coffee's all the buzz lately. But given that part of coffee's appeal is that it's served hot, why would anyone...

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2014 In Review: The Year In Cocktails, Bar Trends, New Booze And Looking Ahead

While we gear up for New Year's Eve, arguably the year's biggest drinking holiday, let us reflect on the year in drinkin...

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Monthly Mixology with Junior Merino: Craft Spirits

By Junior Merino, The Liquid Chef Though there are no “legal” regulatory definitions when it comes to using the word “craft” to describe spirits, any…
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Vodka Comes In From the Cold

The Happiest Hour, a restaurant and bar that opened in October in Greenwich Village, has the sort of craft cocktail list...

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