by Jessica Merchant in Drinks, April 7th, 2016
by Lauren Miyashiro in Drinks, Food Network Magazine, Polls, March 18th, 2016
Strawberry kiwi is one of those throwback flavors that my ’90s-loving, Lisa Frank-Trapper Keeper-toting, denim-jacket-wearing, neon-hair-tie-sporting tween self went crazy over. If I’m not mistaken, it was surely one of the flavor trends that was everywhere — and as a millennial, I have it ingrained in my brain and scent memory forever.
Strawberry kiwi taffy, juice, candles or body lotion could be found in my life at any given moment back in 1995 — it was the scent to have. Right next to blue raspberry, of course, which could always turn your tongue and teeth the most-beautiful shade of sky. The artificial strawberry kiwi was sickly sweet, something that my young self adored and craved, in taste and smell. It was barely reminiscent of actual kiwi and strawberry, though; it was more like a bowl of kiwi and strawberry piled with sugar and set out to macerate for three days.
I didn’t hate it! In fact, I was nuts over it.
by Jessica Merchant in Drinks, March 15th, 2016
When the sun is out and the grill is fired up, what’s your drink of choice? We’re just now nearing the official start of spring, but the editors of Food Network Magazine have their minds on summer. Answer the questions below to share your sipping preferences, then see how your opinions stack up to others’ in an upcoming issue of the magazine.
by Amy Reiter in Drinks, News, March 3rd, 2016
When I was growing up in Pittsburgh, it definitely felt like we were one of the few cities that were completely excluded from pro basketball season. And it still kinda feels that way, but we get a big boost from colleges and universities during the big basket tourney that tips off in March, which, for me, means time to make all the snacks!
Little apps, snack mixes, milkshakes, meat-lovers’ pizza and … wait for it … homemade slushies! You can even make them into shooters.
That’s what I’m talking about.
by Amy Reiter in Drinks, News, February 23rd, 2016
We may already be aware that millennials like to drink wine (big-name beers, not so much), but we may not have grasped just how much vino the young’uns are guzzling.
Now we know: a whole lot.
In 2015 alone, American millennials (in this case defined as those 21 to 38 years old) glugged through — or, more charitably, delicately sipped — 159.6 million cases of wine, according to new statistics on wine consumption unveiled by the Wine Market Council and cited by Wine Spectator. Figuring there are about 79 million millennials (estimates vary a bit), that’s more than two cases of wine per person. It’s also more wine consumption than any other generation. (Sorry, baby boomers and Gen Xers.) In fact, nearly half — 42 percent — of all wine consumed in the nation in 2015 was drunk by millennials.
by Sofia Lyons in Drinks, February 22nd, 2016
The word “natural” is notoriously indistinct and ill-defined when it comes to food (though that may one day change). The term may seem especially cloudy when it is applied to wine. Yet, NPR’s The Salt blog notes, “natural wine” is currently a cult hit.
WBUR reporter Andrea Shea, clearly a fan, has offered a primer on natural wine. Here are a few things to know:
by Emily Lee in Drinks, February 6th, 2016
Celebrate National Margarita Day by honoring this beloved tequila, Triple Sec and lime cocktail with an assortment of recipes. Traditional margaritas aren’t for you? No worries. Check out our favorite variations — some sweet, some spicy and all packed with flavor.
Margarita (pictured above)
The touch of sugar from simple syrup balances out the tartness of freshly squeezed lime juice in this refreshing recipe.
by Jessica Merchant in Drinks, January 21st, 2016
Game Day is one of the most divisive days of the year, but if there’s one thing that can loosen tightly-wound team alliances and unite us all, it’s booze. Recent Nielsen data shows that the week prior to the Super Bowl generated a nine-percent sales increase in beer nationwide — an impressive spike to be sure, but the same report indicates that the popularity of wine and spirits is also on the rise. The unofficial national beverage has some stiff competition, and perhaps a huddle is in order. Here’s the plan: Rather than piling your brews into a gigantic ice-filled tub, greet your guests with a fizzy (and budget-friendly) cocktail featuring your favorite lager or ale. We’ve got a potent michelada, citrusy beer punch and even a spicy ale-based Bloody Mary to bring beer back into the end zone.
Mauro’s Michelada Supreme (pictured at top)
Jeff Mauro serves this boozy creation in a chilled, salt-rimmed glass just like a traditional michelada, but with a few invigorating additions — namely, fish sauce, hot sauce and a generous dose of chile powder.
by Jessica Merchant in Drinks, Holidays, Recipes, December 17th, 2015
Since I was about 3 years old, my mom instilled a belief in me: Fridays were for shopping. Every Friday we’d meet my aunt, cousin and grandma for lunch, then head to the nearest mall, where we’d stay for hours (seriously hours) and shop till we dropped. It was probably only about three hours or something, but three hours in kid years? May as well be two weeks.
I just know we were there for a loooong time.
Our snacks at the mall usually came down to two options: Pralines ‘N Cream ice cream from Baskin-Robbins (my grandma’s No. 1 choice) or Orange Julius drinks (preferably a pina colada for me) all around. It was totally dependent on the mood, as those are fairly different options, right?
by Amy Reiter in Drinks, News, December 3rd, 2015
Words cannot explain just how excited I get about hot chocolate season. I’d never been a huge fan of hot beverages until recently, when I fell down the coffee hole fast and hard. But I always could get down with hot chocolate. And it had to be chocolate — not cocoa. Cocoa could work in a pinch, and I vividly remember drinking it from the packets on freezing cold days after playing in the snow with my brothers for hours on end. But the chocolate. Like sipping chocolate … that’s what dreams are made of.
It all started with Serendipity 3 in New York City, and if I’m being real, then it actually started with the movie Serendipity. I was completely fascinated by the adorable boutique-y cafe in the movie that served what only appeared to be ridiculous frozen hot chocolate.
The trend pendulum swings — first toward one extreme, and then toward the other. At least that’s true when it comes to what’s cool in cocktails.
One minute bar culture is all about fancy ice cubes — “premium ice,” they call it. “As with diamonds, cocktail ice is judged by its clarity, density, size and cut, all of which add to the quality and aesthetics of the experience,” Christopher Jones wrote a few months ago in a Wired.com piece looking at the “obsessive world of artisanal cocktail ice.”