Food & Drink

Eat, drink and live deliciously, whether you’re dining in, out or halfway around the globe.

Close-up of bees and honeycomb. Another hive product, beeswax, is being used in a number of cocktails.

This New Mixology Trend Is Actually All of Your Beeswax

Beeswax is being used to transform cocktails at a number of high-end cocktail bars

Piel Castle

Restaurants & Bars

You Could Manage a Pub and Be a King Just Off the English Coast

A dish made of cuy (Guinea pig) meat, prepared during a class at the Pachacutec Cooking Institute, northern outskirts of Lima on September 23, 2011

Restaurants & Bars

Guinea Pig Might Be Coming to a High-End Restaurant Near You

A worker sifts through the salt at Saltverk's factory in Iceland

Tracking Down the Icelandic Sea Salt the World’s Best Chefs Love

Create your own pasta--Spaghetti, Traditional Meat Sauce and Meatballs at Olive Garden photographed in Hyattsville, MD. The Never Ending Pasta Bowl at the chain may disappear next year.

Restaurants & Bars

The Never Ending Pasta Bowl Is, In Fact, Probably Going to End, Says New Olive Garden CEO

The Latest

American chef and restaurateur Alice Waters stands outside of Chez Panisse in Berkeley in 1982

Six Chez Panisse Alums Reflect on the Job of a Lifetime

America's most storied restaurant is 50. Here's the best advice six all-world toques received while working there.

Ben Affleck and Tye Sheridan in "The Tender Bar"

Review: “The Tender Bar” Offers a Dry Ride to Adulthood

J.R. Moehringer's poetic memoir of growing up in a bar is lost in George Clooney's big-screen adaptation

Patrick Mahomes probably looked like this after hearing about his brother

Kansas City Bar Has Perfect Response to Jackson Mahomes Being a Twit on Insta

Patrick Mahomes has got to be pretty damn tired of his brother's annoying attempt to become a social media influencer

The bar at Sweetbriar

The 7 Best Restaurants That Opened in NYC This Fall

Burrata pizza, live-fire cooking and — believe it — a great new spot next to Penn Station. Let's review.

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I Idled in an Electric Car for 12 Hours in the Freezing Cold to See What Would Happen

United Flight Turns Around After Passengers Opt to Self-Upgrade Their Seats

Remembering Gene Simmons’ Contentious Interview with Terry Gross, 20 Years Later

How to Make One of the West Coast’s Most Beloved Chicken Sandwiches at Home

A Crash Course in the Semi-Legal World of Home Distilling

The InsideHook Newsletter.

News, advice and insights for the most interesting man in the room.

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Krampus Shots at Deck the Halls

The Story Behind SF’s Best Loved Pop-Up Holiday Bar

a model cutting into a meal

Restaurants & Bars

The 5 Best Restaurants That Opened in SF This Fall

American Liquor Co is making vodka from all four classic ingredients at once, with an emphasis on flavor.

Are American Drinkers Ready to Embrace the Sipping Vodka?

The entrance to roadside bar and restaurant Pappy and Harriet's in Joshua Tree

The 7 Best Roadside Bars in Southern California

Frank Lloyd Wright’s 1908 Meyer May House is one of the master’s finest Prairie Style residences, built for a local clothier in Grand Rapids.

A Weekend in Grand Rapids, An Underrated Hub for American Design

At Skirt Steak NYC, chef Laurent Tourondel will only be serving up a single cut of beef

Why NYC's Newest Steakhouse Will Only Serve One Cut of Beef

This classic tagliatelle Bolognese is a staple at new San Francisco restaurant Penny Roma.

How to Make a Date-Night-Ready Pasta Dinner From Scratch

Chef Eric Ripert

Five Questions on Dressing Well for Chef Eric Ripert

Executive Pastry Chef at Bourbon Steak DC and DC native Amanda Khan creates “throwback desserts” inspired by her childhood, like this s'mores recipe.

One DC Chef’s 5-Star S’Mores Recipe Starts at Home Depot

The glorious exterior of the world's finest hotel in a sherry bodega, Tio Pepe

The Best Wineries, Distilleries and Breweries That Also Offer Guest Rooms

Pawpaw fruits grow on trees in DC.

The Unusual Fruit That’s Growing on Your DC Commute

Chef Erick Williams’ pickled beet salad at Virtue.

A Beard-Nominated Chicago Chef on How Not to Hate Beets

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