Food

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Chefs are getting into cycling in record numbers. Will that change the decadent fare we've come to love and expect when we dine out?

From selling in farmers’ markets to offering CSA shares, indie breweries are finding creative ways to get their beer into consumers’ hands.

The best food is rarely found within park boundaries. Skip the iffy snack shacks and fuel up where the locals do.

Cultural and economic factors are conspiring to send a wave of obscure French brandy to North America.

Camp cookware for the space-concious foodie father

Because beer's only good as the glass it comes in

Traditionally, the Explorers Club has opted for exotic, even endangered animals to serve at its annual dinner. But with conservationists lining the table, the club’s focus may be shifting.

The stigma is gone. For years, canned beers were derided for their metallic taste. Worse, the options were limited—few breweries canned beer that you’d want to sample, let alone drink 12 ounces of. Then, Oskar Blues started canning its flagship Dale’s Pale Ale in 2002. And everything changed.

Giving a new meaning to fat camp, Camp Bacon is all pork, all the time

The oceans are in serious trouble, creating a tough question for consumers: Should I eat wild fish, farmed fish, or no fish at all? The author, a longtime student of marine environments, dove into an amazing new world of ethical harvesters, renegade farmers, and problem-solving scientists. The result: your guide to sustainably enjoying nature's finest source of protein.

The questions to ask, the apps to download, and the labels to seek out if you want to sustainably enjoy nature's finest source of protein

Skratch Labs has been cooking for athletes since 2013, but this year the team put “The Cookie Lady” in charge—and athletes loved it.

Inside the American marathoner’s awesome whiskey collection

Monica Bennett is redefining road food with her made-in-an-RV foodie blog

California may be the birthplace of high-quality brews, but suddenly our favorites are all from Baja.

The better way to sneak in booze

A new book aims to help keep thirsty travelers from being thwarted by blue laws.

The seasonal confections help get girls into the great outdoors, so stock up.

Our ancestors likely got into fermented grains and fruit, so drink up.

Delicious? Yes. Healthful? Maybe.

A new wooden booze bottle promises to condense the aging process of traditional wine- and liquor-making into just a couple weeks

Hard to find and way better than the swill at your local minimart, craft malt liquor is developing a cult following.

Today's environmental nightmare is tonight's dinner special.

If you want to dine sustainably, fermented cabbage is hard to beat.

The secret to a successful ski film is 200 pounds of bacon. (And hiring an awesome camp chef.)

Ireland’s whiskey scene is having a massive revival, and that’s great for us

Katusha has a new roe sponsor, but that's just one brand in a long line of food and drink companies that have sought affiliation with the pro peloton.

Marathoner Shalane Flanagan proves you actually can trust a skinny chef

Warning: serious life envy ahead.

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.

HooDoo Brewing Company's adventure beer mobile is the stuff of legends.

With 2,000 square inches of cooking space, this is the mother of all meat smokers.

Cure your post-ski chills with this ghost pepper-infused margarita

A techy barbecue straight out of 'Elysium'

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

Your picnic just got a serious upgrade.

You no longer need a backyard to grill like a caveman.

Danish brew measures creativity in ABV

Brewers test our self-restraint with aged ales

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.

The pinnacle of beer at America's elite ski destinations

Ski towns are getting into the craft booze business, and the results are awesome.

Think you can withstand the heat?

Turns out you can major in the art of brewing.

Cold-weather snacks to keep you powered up.

Air fare goes to new heights with Swiss International Air Lines' pop-up restaurant

Where there's smoke, there's delicious grilled meat.

With more than 3,500 stellar beers on site, it's tough to pick favorites. But we did our best.

New regulations stink more than Camembert de Normandy

Maple syrup gets a face-lift

And no, you’re not an inferior human being.

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.

Less pearls, more swine in Reebok's product line.

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