We’ve come to the ICC in New York specifically to meet with Malivert, a native of the Rhône region of France and the man who oversees anything having to do with centrifuges and liquid nitrogen. His knowledge of food and cooking is apparent.
Last year, during our Month of Beef, we surveyed 10 of the best beef jerkies. But as is the case in any group testing, we missed a few solid options.
As a greater number of athletes experiment with more natural fuel sources, nutrition bars have followed suit with ingredients heavy on nuts, berries, dates, chia seeds and agave syrup. Many are organic and gluten-free.
Decrying the snack a week after the Super Bowl might seem heretical, but look: if you don’t stop your addictions to croissants or lard-chips or the ungodly delicious class of “puffed” snacks, one of these days you’re going to need a triple bypass, and there’s no use blaming genetics. So rather than even considering cutting down or stopping entirely, I’ve decided to head off cholesterol at the pass with some healthier snacking alternatives.
For anyone uncomfortable with pills, powders, shots and gels, Mother Nature offers an alternative way to stay healthy this winter. We’re talking berries, those tart little packets of juicy goodness.
The Thanksgiving turkey is the one dish each year that’s make or break, and it’s all yours. Get the turkey right and you’ll be giving warm handshakes and sipping bourbon all night; dry it out and you’ve brought a dark cloud over the extended family.
We happily endorse the lobbyists from the Friends of Laphroaig group who convinced the distillery to bring back their limited edition Laphroaig Triple Wood. In case you didn’t guess from the name, the Triple Wood matures in three different types of cask: American Oak, ex-Bourbon Barrels, 19th Century style Quarter Casks, and European Oak Butts, previously used to hold Oloroso Sherry.
Fall is upon us, and there’s no better way to usher in the cooler months than with a spirit seemingly created in autumn’s honor: Knob Creek Smoked Maple Bourbon ($31). To be clear, we’ve been completely satisfied with the standard Knob Creek 9 Year Straight Bourbon, but expanding whiskey horizons can’t be a bad thing.
Asking us to choose between whiskey (bourbon) and whisky (single malt scotch) is like posing the question, “Would you prefer to drive a C2 Corvette Split Window or a Jaguar E-Type?” The answer is always “both and yes.” But if you’re a single malt devotee, you’d do right to expand your taste horizons, and the best way to experiment with bourbon is to go small batch — the complexities are pleasing, and you’ll find yourself a worshiper in many different temples. There’s a lot to love.
It’s got to be slog (a once-in-a-lifetime slog) to travel through an entire country in just two weeks. But to pare your footage from those two weeks into a three-minute video?
Back safely in the U.S., I removed the cacao ball from my running shoe. I unwound the plastic wrap from the dark brown orb and sniffed it.
As I write this, I have a Bhut-Pepper Vertigo candy, made with five of the world’s hottest peppers, on my tongue.
Ole Smoky Tennessee Moonshine is a great corn whiskey that we’ve covered before; what really caught our eye recently, though, is their huge range of Moonshine-soaked foods. Soaked isn’t the right word, exactly: each jar contains less than 1% of their 100 proof ‘shine.
Customer reviews make or break countless decisions — particularly when it comes to where to dine. But why take the word of all the world’s self-righteous social media whores when you could rely on expert advice?
Sure, you’ve used an Opinel blade to eat — but that was a skewer of venison charred over a kindling fire under the stars. Enjoy quality cutlery under different circumstances with Opinel’s Bon Apetit Table Knives ($70).
