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- Tue, 13:30: Chemistry of beer, part I: Malt to wort https://t.co/56pEQa4dct via @YouTube
- Tue, 16:16: RT @AriBerman: If Dems don’t reform filibuster to pass Freedom to Vote Act, GOP will retake House through extreme gerrymandering & lock in…
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- Tue, 17:10: RT @NashWX: FOUR vivid lightning strikes within seconds of one another during a severe thunderstorm last week in Brighton-Le-Sands, New Sou…
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- Wed, 06:50: RT @david_hemond: I can’t judge what Garland is or is not doing. But I can say that the inherent logic of the law has an inexorable quality…
Oct. 20th, 2021
Food! Glorious Food!
Oct. 20th, 2021 12:49 pmDesperate for Workers, Restaurants Turn to Robots
They can make French fries, mix drinks and even clean toilets, and they never ask for a raise. But they also break down.
By JANET MORRISSEY
The Best Olive Oil in the World? This Village Thinks So.
Rameh, a Palestinian town surrounded by olive groves, has long had a reputation for producing especially good oil.
By Reem Kassis
The Smoky Taste of Wok Hei, Without a Wok
Keeping culinary traditions going sometimes requires adapting to the realities of daily life.
Brussels sprouts caramelize and become tender in less than 10 minutes on the stovetop.
By Genevieve Ko
EAT
Fried Oysters Are Delicious. They’re Even Better at Home.
They’re a seafood-shack favorite, but making them yourself can be an almost fine-dining experience.
By GABRIELLE HAMILTON
Roasted Squash Is the Start of Something Beautiful
Turn it into cozy rice porridge or a warm lentil salad, or dress it up with an all-purpose savory topping.
By TEJAL RAO
Tasting Coffee
Pasta
Indian Food from an Archeologist's Perspective
WTF Is Beer?
WINE SCHOOL
Among Chardonnays, Chablis Is Not Better, Just Different
The 2019 vintage confirms Chablis’s distinctive qualities. As for other chardonnays, blame the winemaker, not the place or the grape.
By Eric Asimov
900 Pages of Drinking Wisdom, a Decade in the Making
The cocktail experts David Wondrich and Noah Rothbaum have completed “The Oxford Companion to Spirits and Cocktails.”
By Robert Simonson
WINE SCHOOL
Greek Reds Have Yet to Have Their Moment. Is Now the Time?
An importer wondered why Italian wines have caught on more easily. One reason is simply familiarity. Greek reds can be superb but they are unknown.
By Eric Asimov
In Sonoma County, ‘Regenerative Agriculture’ Is the Next Big Thing
Carbon sequestration, pollinator habitat restoration and simple composting: An increasing number of the region’s winegrowers are going beyond sustainability. Here’s how to see, and taste, the fruits of their labors.
By AMY TARA KOCH
What’s Your Pleasure? How About a T-shirt?
In part because of Covid lockdowns, bars have gotten into the merchandise game.
By ROBERT SIMONSON
They can make French fries, mix drinks and even clean toilets, and they never ask for a raise. But they also break down.
By JANET MORRISSEY
The Best Olive Oil in the World? This Village Thinks So.
Rameh, a Palestinian town surrounded by olive groves, has long had a reputation for producing especially good oil.
By Reem Kassis
The Smoky Taste of Wok Hei, Without a Wok
Keeping culinary traditions going sometimes requires adapting to the realities of daily life.
Brussels sprouts caramelize and become tender in less than 10 minutes on the stovetop.
By Genevieve Ko
EAT
Fried Oysters Are Delicious. They’re Even Better at Home.
They’re a seafood-shack favorite, but making them yourself can be an almost fine-dining experience.
By GABRIELLE HAMILTON
Roasted Squash Is the Start of Something Beautiful
Turn it into cozy rice porridge or a warm lentil salad, or dress it up with an all-purpose savory topping.
By TEJAL RAO
Tasting Coffee
Pasta
Indian Food from an Archeologist's Perspective
WTF Is Beer?
WINE SCHOOL
Among Chardonnays, Chablis Is Not Better, Just Different
The 2019 vintage confirms Chablis’s distinctive qualities. As for other chardonnays, blame the winemaker, not the place or the grape.
By Eric Asimov
900 Pages of Drinking Wisdom, a Decade in the Making
The cocktail experts David Wondrich and Noah Rothbaum have completed “The Oxford Companion to Spirits and Cocktails.”
By Robert Simonson
WINE SCHOOL
Greek Reds Have Yet to Have Their Moment. Is Now the Time?
An importer wondered why Italian wines have caught on more easily. One reason is simply familiarity. Greek reds can be superb but they are unknown.
By Eric Asimov
In Sonoma County, ‘Regenerative Agriculture’ Is the Next Big Thing
Carbon sequestration, pollinator habitat restoration and simple composting: An increasing number of the region’s winegrowers are going beyond sustainability. Here’s how to see, and taste, the fruits of their labors.
By AMY TARA KOCH
What’s Your Pleasure? How About a T-shirt?
In part because of Covid lockdowns, bars have gotten into the merchandise game.
By ROBERT SIMONSON