Jennifer Nalewicki is a Brooklyn-based freelance writer who has been published in The New York Times, Smithsonian, Interior Design, Scientific American, Hemispheres...
Here in the United States, it’s tempting to conclude that Americans are the world’s largest consumer of whisk(e)y. News flash: we’re not.
When most people think of cognac, visions of curling up next to a roaring fire while casually swirling a snifter of the chestnut-colored liquor come to mind.
Like any trained chef, Jared Rouben knows a thing or two about the importance of using fresh ingredients.
It doesn’t get much better than spending a lazy Saturday outside, sipping a frosty bottle of beer while hanging out with family and friends.
With nearly half of its population foreign born, it should come as no surprise that Toronto has one of the most ethnically rich culinary scenes in the world.
Angostura has been the big name in bitters for centuries—since 1824 to be exact—but now there are dozens of companies across the nation cranking out equally delicious small-batch bitters.
The first—and last—time I had Southern Comfort was right after college. I was living in Dallas, and helping a friend celebrate her birthday.