Food And Drink

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Photo: Erica Lovelace Cooks

Come with me on this spicy journey into the Chinese pantry

When I was a kid, my favorite thing to do with my grandmother was to visit the local Asian grocery store. While she shopped, we’d trot past aisles and aisles of colorful labels we couldn’t read, vacuum-sealed bags full of mysterious fungi or cartons adorned with neon, bug-eyed characters. Fast-forward 20 years, trips to the Asian grocery store are key to keeping my pantry well-stocked with things like dark soy sauce, rock sugar, hot pot fixings, hard-to-get vegetables, and frozen dumplings.

If you’re lucky enough to have an Asian grocery store in your backyard — whether a local shop or…

It depends on your level of commitment

A person with short salt-and-pepper gray hair + matching facial hair and glasses talking, holding a glass bottle.
A person with short salt-and-pepper gray hair + matching facial hair and glasses talking, holding a glass bottle.
Mossimo Bottura. Photo: MasterClass

While the online learning industry was booming before Covid-19, it has now become a central part of our lives. More Americans are taking online classes — even when it comes to cooking.

While many classes are free, MasterClass, the Rolls-Royce of online education platforms, is one of the first to partner with iconic celebrity chefs such as Gordon Ramsay, Alice Waters, Aaron Franklin, and Thomas Keller. The movie-like trailers showcase famous chefs sharing moments of culinary clarity and inviting us to join them for the ride.

Membership to the platform is $90 per class, with an option for an all-access…

Everything you need to know about the ultimate U.S. liquor and where to learn more

A bar whose shelves are filled with bourbon.
A bar whose shelves are filled with bourbon.
Photo: Adam Wilson via Unsplash

The last time I traveled with my dad, he inadvertently over-drugged me with my first decongestant 20 minutes before a college admissions interview (rejected). We’ve not traveled alone together since, and many of our current conversations are simply one admonishingly amused sentiment: “Dad!” But we both enjoy a bit of exploration and drink, and the admissions mishap is more than a decade past, so we planned a bourbon expedition without sibling or spouse.

America’s Native Spirit can be made anywhere in the U.S. and still be called bourbon, but some 90 percent is Kentuckian. In the Bluegrass State, there are…

What I Eat

What he eats, between running restaurants, writing books, and staying connected with his family

Marcus Samuelsson at Red Rooster in Harlem. Photo: Matt Dutile

Marcus Samuelsson shows no signs of slowing down.

At 49, the Ethiopian-born chef owns multiple restaurants, among them Red Rooster with locations in Harlem, London and Miami; Marcus’ Bermuda; Marcus B&P in Newark, New Jersey; and Norda in Sweden.

Samuelsson, who was raised by his adoptive family in Sweden, has written several books, including The New York Times-bestselling memoir “Yes, Chef,” and the young adult book “Make it Messy.” His PBS/Vox television series, “No Passport Required,” in which he crosses the United States uncovering immigrant culture and cuisine, began its second season in January 2020.

The Miami location of Red…

Science says you’ll enjoy the beverage more at 35,000 feet

Photo: Image Source/Getty Images

Tomato juice is one of the most popular drinks served by flight attendants, yet how often do you see someone drinking the red beverage with two feet planted firmly on the ground? For years, airlines have been baffled at the demand for tomato juice, and why such an odd drink is so satisfying 35,000 feet up.

What’s even more perplexing is that airplane food generally tastes incredibly bland. It’s like the food wasn’t prepared with any salt, spice, or flavor whatsoever. So, why would tomato juice taste better while other foods taste worse? …

The art and science of making it

Photo: Juan Camilo Bernal/Getty Images

With its fizz and sparkle, what’s there not to like about Champagne? Okay, maybe that pop that sometimes catches you by surprise, yet it’s close to impossible to be unhappy when drinking Champagne. Plus, those bubbles can be absolutely captivating as they rise upwards within your glass and tickle your throat on the way down.

But, how exactly did these bubbles get trapped in the wine in the first place? Let’s start from the beginning.

Harvesting the grapes

The Champagne wine region of France is known for three main grape varieties: Chardonnay, Pinot Meunier, and Pinot Noir. …


Food from every angle: From Medium x Mark Bittman

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