Food
Archive
Marathoner Shalane Flanagan proves you actually can trust a skinny chef
Discover Mount Hood at the bottom of your empty beer glass.
We need standards in place to ensure we’re buying in-season produce from the growers themselves.
With 2,000 square inches of cooking space, this is the mother of all meat smokers.
HooDoo Brewing Company's adventure beer mobile is the stuff of legends.
Cure your post-ski chills with this ghost pepper-infused margarita
Your favorite microbrew’s taxes could be cut this year, and that’s a very good thing for beer fans.
Session beers are low in alcohol, beloved by athletes, and popping up on every brewery's roster
This year is shaping up to be a good one for folks who want a side of fine dining with their outdoor activity.
Ski slopes are hard enough to navigate without injury. Don’t let your snack be a liability too.
Sometimes the best way to beat the cold is to warm the liver
You no longer need a backyard to grill like a caveman.
More protein than beef. More omegas than salmon. Tons of calcium, antioxidants, and vitamin B. In their secret R&D lab, the scientists at Beyond Meat concocted a plant-protein-based performance burger that delivers the juicy flavor and texture of the real thing with none of the dietary and environmental downsides.
Hard cider has gone crafty. Are you man enough to drink it?
America's second-largest carrier is boosting its in-flight beer profile
If our A.I.s turn evil next year, we’re all going hungry.
The soccer superstar checks off his next goal: launching his own whisky.
Two bourbon-heavy recipes to cure whatever ails you this winter.
The future of whiskey tastings doesn't involve a shot glass or liquid, but a glass globe and vaporized spirits
Brew master Alex Violette will open his cutting-edge American-style brewery in Vietnam this month. The goal: to create the most innovative, unique beers on the planet using the country's native ingredients. Mangosteen stout, anyone?
If your New Year's resolution is 'eat more bacon' or 'drink more booze,' we have the gift for you.
You'll never go back to plain pumpkin again.
Locally sourced venison is free range and organic—and impossible to get. But that might be about to change.
Like to BASE jump and eat chilies? The two may be connected.
Bear meat can be delicious, but you better bring your own cookbook.
Grab a spoon (bread is optional) and celebrate National Peanut Butter Month with these five tasty all-natural nut butters.
It’s rumored Game Of Thrones star Jason Momoa plans to open a brewery and rock gym in Detroit.
Ski towns are getting into the craft booze business, and the results are awesome.
Air fare goes to new heights with Swiss International Air Lines' pop-up restaurant
With more than 3,500 stellar beers on site, it's tough to pick favorites. But we did our best.
America’s favorite love-to-hate-it beer is no longer American
Plus a few other excellent things I learned at FUZE SW, a food conference you do not want to miss.
Canned beer has finally caught on, and that’s a good thing.
There's a six-pack of cold ones waiting for you at base camp. The only problem? No bottle opener. Thankfully, we're here to help.
The animals are sturdy, low-maintenance, and their meat is more flavorful and has more protein than beef. Time to dig in.
Anheuser-Busch is flying a thousand people into Crested Butte, Colorado this weekend to film a star-studded, beer-drenched series of TV commercials. What could go wrong?
Yes, you can cook a steak on your engine. It's (mostly) safe and (mostly) easy, and it'll beat anything you can get at a drive-through.
Adults-only, liquor-infused popsicles to celebrate the start of the school year
Yes, Napa needs your support now more than ever. But if the great wine shortage of 2014 comes to pass, buy from these emerging wine regions.
You spoil your food with salt when you're dehydrated. So drink up before lighting up the grill.
National park concessions are moving toward more sustainable foods, and that means tastier, greener meals for you.
Booze from the only country in the world that measures its progress by Gross Domestic Happiness.
That’s good ol’ raisins and crickets (yes, delicious and nutritious crickets), of course.
Have your cake, cookies, and candy—and eat it too. Just not all at once.
The Belgians have been brewing sour beer for centuries, and we're only just now starting to catch up. There are more sour ales in the United States than ever before, which means tastier—and more unique—beer for you.
Crowdsourced beer dispenser gives you access to any brew ever made, fresh on your kitchen counter—and maybe even beyond
It’s simple, really. Just buy decent tequila, go with Cointreau, and for God’s sake, get some fresh limes.
Track down some made-here-at-home gear to celebrate the USA in style.
The world's oldest fermented beverage is back, and some creative brewers are making the modern version downright chalice-worthy
A pair of chemists think they have an edge in the prestigious competition. Are they all wet?
No longer just a party drink quarantined to tiki bars and beach-themed bonfire bashes, artisanal Rum is making a serious comeback.
None of the products on this list are necessary for a good time. But hey, partying itself is about indulgence. And if you’re already indulging, why not enjoy it all the more with these six pieces of summer gear? Miir Growler ($60) Miir makes you…
Desperate for your saucy, fiery fix? How about in vodka form? Drink at your own risk.
"Booch" is fermented non-alcoholic tea. Can it become the party drink of a much healthier future?
Our April 2013 magazine makes a foray into the bizarre but edible—from insects to IPAs. But it's not all about the shock factor.