Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Some of tequila’s oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.
If you’ve never heard of a Michelada, you are in for a treat! It’s like a Bloody Mary ran into a Mexican lager and had a party.
Reviewed this week: a Japanese restaurant in Rohnert Park, French cuisine in San Francisco, and Indian fare in Mountain View. Leslie shares her spirits tips about Scotch.
Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it’s so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you’d think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.
This Mother’s Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert.
UPDATE: Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau told CNN that its approval of Palchohol was an error. NPR amended the headline and Monday’s story accordingly.
The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.
Move over, bourbon: rye whiskey is making a comeback. Stephanie Rosenbaum talks to founders Carl Bender and Christopher Cohen of San Francisco’s new Bender’s Rye.