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.
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…
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…
Marcus Samuelsson shows no signs of slowing down.
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.
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? …
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.
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