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In This Issue
What Ray’s Pouring Now
2021 ROCCA DI MONTEGROSSI TOSCANA ROSATO ($25) Though darker in hue than Provençal versions, this organically farmed Tuscan rosé from winemaker Marco Ricasoli-Firidolfi is one of ...
Summit of Innovation THE OTHER DAY, I pulled out a copy of the March 1978 issue of Playboy magazine for a meeting with some of my new bosses to share the story of how and when this ...
Miami Vice, Hold the Ice
I VIVIDLY REMEMBER my first Miami Vice. The time was high summer, the place was Martell’s Tiki Bar, on the boardwalk in Point Pleasant, New Jersey. I had recently turned 21 and w ...
New Grill, New You
NEW DEVELOPMENTS in the grilling world have largely centered around accessories—spring-loaded tongs, digital probe thermometers, silicone brushes—until now. Engineers and chefs ...
From Ancient to Avant-Garde
THE BOUNTIFUL HEALTH BENEFITS of consuming fermented foods have been well documented in recent years—and have fueled a global market valued at $58 billion. But the newest trend i ...
Out of the Box
OPENING A BOKKSU BOX, a monthly mailing of Japanese snacks, is like cracking open a treasure chest for food-lovers: Under the bright orange lid is a hand-picked assortment of edibl ...
The New ’Shrooms on the Block
THE EARLY DAYS of the pandemic dragged on with the same banal routine: Zoom University, clocking an embarrassing amount of screen time, and unsuccessfully trying to convince my mot ...
Consider the QR Code
PERHAPS NO SYMBOL is as emblematic of dining out in the modern era as the QR code. It graces our tables at restaurants, beckoning us to pull out our phones and scan. QR is short fo ...
THE BEAUTY OF BIBIMBAP MOST KOREAN RESTAURANTS in the U.S. serve just one kind of bibimbap, usually consisting of beef (most often marinated and cooked like bulgogi), cooked carrot ...
MY INFATUATION WITH PEPPERS began a few years back when I helped out at a retail greenhouse and brought home way too many pepper seedlings. Over the course of that summer in my lit ...
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