As the lines between traditional industries and tech continue to blur, the food and beverage sector has become an exciting arena for innovation. From automated kitchen systems to AI-driven food safety ...

This article explores innovative culinary uses for vegetable and fruit peels, transforming them into edible ingredients.

This isn’t about deconstructed eggs or foams or spherification – it’s about taking familiar ... For those in a more celebratory mood, their brunch cocktails offer creative twists on classics – the ...

The Toronto cocktail is the result of a century of whisky cocktail history. Like most classic cocktails, the backstory of the Toronto is complicated. In Meehan’s Bartender Manual, bartender and ...

Dylan Ettinger is a Los Angeles-based writer specializing in spirits, cocktails, and coffee with hands-on experience visiting distilleries and bars across the US, Europe, Mexico, and the Caribbean.

Some films age like fine wine; others, like a cocktail left out too long, are sweet, sour and a little hard to swallow. Almost a decade and a half later, Cocktail (2012) is back in theatres ...

I can tell this isn’t it. But it’s damn good. And when the staff whips us up cocktails that traditionally call for Chartreuse, the differences between Smith’s green juice and the original ...

Cocktails to-go are here to stay in Vermont. This week, Gov. Phil Scott signed a bill into law that allows Vermont businesses to permanently offer cocktails to-go, a financial win for bars and ...