page 68 - Food

The Latest

The bar at Hill East Burger in Washington, D.C., one of our favorite new restaurants

DC’s Best New Restaurants Include Updates to Old Favorites

Also of note: an up-and-coming contender for the best burgers in town

Gordon Hull, the brewer behind Heidrun Meadery, holds a glass of mead

This Geologist Is on a Mission to Make Mead That Doesn’t Taste Like Cardboard

Gordon Hull's Heidrun Meadery hopes to elevate the drink beyond the Ren Faire

14 Housewarming Gifts They’ll Actually Use

14 Gifts Any Party Host Would Actually Use

Skip the boring plates and cups and pick up something fresh

Close-up of a man signing a bill at a restaurant. Service charges at restaurants are increasing, but customers don't really know where the money is going

Why Restaurant Service Fees Are Such a Mess

Where the money from those tack-on charges goes varies by state

stouffer's lasagna bloody mary mix with a lasagna-garnished bloody mary

Stouffer’s Created a Lasagna Bloody Mary Mix, And I’m Never Drinking Again

The pasta-flavored concoction is dropping November 14

Four bottles of whiskey released in fall 2022

The Best New Whiskeys to Drink This November

Including the year’s best rye and a $30 bourbon standout. Plus, new bottles from Basil Hayden, Benriach, WhistlePig and more.

The cloud bar in Nubeluz, a new rooftop bar at The Ritz-Carlton NoMad hotel in NYC from acclaimed chef José Andrés

We Tried the Swanky New José Andrés Rooftop Bar in NoMad

Fifty floors up, Nubeluz offers a cloud bar, cloud cocktails and cloud adjacency

A dish of barbecue ramen from BBQ Ramen Tatsu-Ya, a new restaurant in Austin, Texas that tops our list of the best new restaurants in the state

BBQ and Ramen Team Up to Top the Best New Restaurants in Texas

Elsewhere in the state you’ll find rooftop ribeyes and Australian flavors

An overhead photo of dishes from Love Life Cafe, a vegan restaurant in Miami that's a favorite of baker Pamela Wasabi

Miami’s Vegan Baking Maven Shares Her Top 5 Plant-Based Restaurants

Pamela Wasabi also recommends her favorite dishes, from pulled "pork" to chlorophyll arepas

A basket of Pan de Muerto bread

Recipe: Pan de Muerto Is Central to Celebrating Life on the Day of the Dead

This Huichol-inspired bread includes a zesty kick of guava

A set of cast iron from Sur La Table, a carbon steel wok and stockpot from All-Clad, all discounted during Sur La Table's Semi-Annual Cookware Sale

That Cookware You’ve Been Dreaming of Is on Sale at Sur La Table

The Semi-Annual Cookware Sale has it all: cast iron, nonstick and carbon steel pots and pans

Pancakes, maple syrup and Hudson Whiskey Short Stack, a maple-enhanced whiskey

Why Maple and Whiskey Go Together Perfectly in Fall

Achieving a perfect autumnal balance between sweet, spicy and bold

The Sweet N' Tangy Sticky Wings from the Katherine in Fort Lauderdale. We got the recipe from chef Timon Balloo.

Chef Timon Balloo Shares His Recipe for Asian-Style Barbecue Wings

Skip the beer, he says, and pair these with a nice pét-nat

A blue box of Barilla pasta. Two Californians are suing the Italian company because they believe the marketing is misleading.

Barilla Is Getting Sued Because Its Mediocre Pasta Isn’t Made in Italy

After buying $6 worth of pasta, the California plaintiffs claim the box is misleading

Chartreuse is a liqueur made by the Carthusian Monks since 1737 according to the instructions set out in a manuscript given to them by François Annibal d'Estrées in 1605. This bottle is photographed in Washington, DC on October, 25, 2019. A "new" and more potent version of the liqueur is finally coming to the U.S.

The Strongest Version of Chartreuse Liqueur Is Coming to the US

Often smuggled over here from France, a more potent take on this herbal liqueur (a bartender’s favorite) arrives this month

A trash pie from Shuggie's, a restaurant in San Francisco focused on food waste

Shuggie’s Is Making Pizza Out of Trash

Turns out, crafting pies by "working backwards" tastes damn good