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From the cradle of the Daiquiri to a New Orleans stalwart, these are the 10 historic bars that still inspire modern drink culture.

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Legends only.

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Sohla El-Waylly is here for the holiday’s best side, which she griddles into sandwich filling, fries into croutons and simmers into dumplings for soup.

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Recipes for syrups of all kinds, from fruits to herbs and spices.

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When was the last time you tried something new? Exotic meat represents a slowly growing trend, and totally unique way to experience NYC.

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It's easy, fun, and shockingly good. Let's all start screaming now.

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Was beer brewed to make water potable? When did hops enter the picture? And what do the Budweiser Frogs have in common with Captain Jack Sparrow?

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For fall fans, and coffee connoisseurs, it’s the question of the year: When will Starbucks have Pumpkin Spice Lattes? By way of the Starbucks menu, August 28 must be the first day of autumn, because Pumpkin Spice Latte and Pumpkin Spice Frappuccino are available for the first time in 2018 today. No, your calendar is not playing tricks on you. The Tuesday, August 28 release date is the earliest that the popular chain has ever made the popular flavored coffee drink available. But don’t blame the Seattle-based coffee chain for prematurely ending summer, that honor goes to Dunkin Donuts, which fired the first shots of the PSL season yesterday. Still, this is Starbucks earliest-ever public release of the limited edition latte and Frappuccino, which are made with pumpkin pie flavor and seasoned with cinnamon, ginger, cloves, and nutmeg.

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Top winemakers share how each step of the process effects the final product.

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The new fruit is said to be sweet like a red strawberry, while having an aroma of pineapple and notes of vanilla.

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When you think of 3D printing, you’re probably more inclined to think geeks and gizmos than chic cocktail bars. But, thanks to Bulleit Bourbon, artists and mixologists across the country are joining forces with 3D-printing innovators as part of their newest iteration of Frontier Works -- The Bulleit 3D Printed Frontier. Bulleit’s Frontier Works program highlights “the modern frontier” -- meaning people who are pushing the boundaries in their current craft, and in the past, that has meant tattoo artists and neon artists. But for 2019, it’s all about the marriage of tech, culture, and, of course, cocktails. With a 3D printed bar and a menu of printed cocktails, Bulleit is descending on select cities in the US to show off the bright future of bar culture. Here’s what’s going down:

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http://treasuresandtravelsblog.com/2013/12/10/a-month-of-coffee-revolver-part-i Learn the basics about the Coffee drinks you've been ordering. A short descri...

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America’s agricultural system has become extractive, and more and more of the profits are flowing to a few.

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Make and serve this decadent Golden Chai Latte on an autumn evening. Visit the Gryphon Store to view Golden Chai starting from 50grams | http://www.gryphonte...

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These days, beer lovers can enjoy a wide variety of local brews thanks to an unprecedented boom in craft brewing in Puerto Rico. Here are our favorite producers and beer bars on the island.  

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Ambitious chefs are taking the once-humble sandwich into new heights of tastiness. Here are 10 sandwiches across America we love the most.

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Over the years, Lisa McManus has learned a thing or 10 about the secrets to great burgers. She passes her knowledge onto you.

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Anthony Bourdain perhaps more than anyone else on earth can lay claim to the invention of the 'celebrity chef'. In this Sydney Writers' Festiv...

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Anthony Bourdain No Reservations S04E10 Into The Fire

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An ode to the slow life.

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An appreciation. I wanted his life. I don’t think I’m alone in that. He went places you and I will never go. He ate things you and I will never eat. He met people you and I will never meet. He lived. Anthony Bourdain lived so much that the idea of him dying seems completely preposterous. And yet here we are. Pick any superlative you want for him. He was, of course, an excellent chef. If you haven’t made his scrambled eggs, do yourself a favor and correct that. He was a wonderful writer and enormously popular public speaker. He presided over what was, in my mind, the best travel show in TV history (No Reservations and Parts Unknown shared a production company, a host, and a logline, so by all means consider them one and the same). But his greatest accomplishment, of course, was his life itself. I mean, honestly, WHAT A GODDAMN LIFE, MAN! He lived a scant 61 years, but my god, were those years densely packed. Watching him trot around the globe week to week engendered only the warmest of envies. And, in death, Bourdain takes with him a collection of memories and experiences so immeasurable, and so vast, that they dwarf any book or TV episode he leaves behind. It is that life, more than his work, that millions of people (myself included) seek to emulate: a life that is hungry, thirsty, curious, honest, compassionate, rowdy, horny, all of it. That life has almost certainly inspired the very hipsters that Bourdain himself openly derided, but that’s a pretty minor complaint when you think about it. He was a man of true pleasure—pleasure in food, pleasure in sex, pleasure in friendship, pleasure in love—and wanting that for yourself is a welcome sin.

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The newest version of the Impossible Burger–the plant-based meat that uses food science to replicate the taste and feel of beef–has a carbon footprint 89% smaller than a burger made from a cow. A new analysis found that the burger also uses 87% less water than beef, uses 96% less land, and cuts water contamination by 92%. Those numbers are improvements on the last iteration of the burger, in part because the company has become more efficient as it grows and because it switched from wheat to soy as a key ingredient, because soy also yields more acres on a farm. But the majority of the impact simply comes from the fact that the product isn’t made from an animal.

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Here are all the easy step-by-step recipes to make the food from Stanley Tucci: Searching for Italy, with tips and tricks to cook them at home. Take a look.

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Once you're in, you're in.

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From the lust-worthy items of coffee equipment, in a photoshoot that pays homage to light erotica, through a sultry short story covering the youthful reminiscences of a wizened coffee shop proprietor, to tracing the history of the dynamic, caffeinated drink in the religiously lazy and ruins-covered Rome, we have a slew

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35 Likes, 1 Comments - Vanilla Luxury (@vanillaluxury) on Instagram: “Craving a good burger? Meaty delight (vegetarian options too) between super soft buns, we promise…”

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Why my new kitchen mantra is #StonerFoodsOfTheApocalypse.

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I am a home cook in New York City. I have shared more than 1,400 recipes on my website, Smitten Kitchen, and I’ve written two cookbooks. I am the kind of insufferable person who squeals when the first tomatoes of the season show up at the farmers’ market and I post about them on Instagram with abandon. But there are many good reasons to never cook at home. I know because I bail regularly. First of all, those tomatoes are often staggeringly expensive, as they should be. Farming is brutally hard work. And the results are highly unpredictable, I’ve found in my few failed stints as a Gentlewoman Balcony Farmer. In a city where rents have never been higher, groceries also cost huge chunks of money. As long you can buy five dumplings in Chinatown for $1.25 — forever, I hope — it’s never going to be purely economical to cook at home. And what kind of monster wants to turn on an oven in August, anyway? That wheezing window air-conditioner can only do so much. Did your landlord find your grill on the fire escape and confiscate it, your only way to cook without melting in your apartment?

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America’s biggest fast-food chains just can’t seem to get hot dogs right — but they continue to try

Eating Well Is The Best Revenge