page 82 - Food

You'll need some Woodford Reserve on hand to make Churchill Downs chef Kenneth Hardiman's bourbon sweet potato casserole

Including a Jefferson rye aged at sea, A$AP Rocky’s Canadian blend and a 36-year old single malt with an NFT angle

Petra Paredez’s recipe is a boozy take on classic Kentucky Derby Pie

How Woodford Reserve and horse race historians are honoring these riders

It’s not a common practice anymore, but there's a fascinating and sometimes distorted history behind “mezcal con gusano”

Recess's no-booze take on the popular cocktail sold out in six days last time it was out

A Twitter account documenting Sylvia Plath's every mention of food reveals a side of the poet we rarely see

When it comes to agave spirits, here’s what the judges behind the San Francisco World Spirits Competition say you should be drinking

Chef Atsushi "ATS" Kono dishes on his just-opened restaurant KONO and shares a recipe for at-home yakitori

The Russian invasion is just one part of a larger problem as cooking oil becomes scarce around the globe

A 32-year old Macallan release housed in a 311-liter bottle is going up for auction, and it's already breaking records

These inventive pre-batched drinks are highly affordable crowd-pleasers

The world’s most interesting spirit might also be the most difficult to understand — and one that may not survive its growing popularity

Chef Thomas Boemer serves up Southern-style specials at his restaurant Revival in Minnesota

Sans Bar is an alcohol-free space that's opening pop-ups around the country, and even making a profit. Here's how it's succeeding.

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