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Anthony Bourdain devoured the world. That’s not hyperbole. It’s not even metaphor. There was no place that he wasn’t curious to explore, no food that he wasn’t determined to try, no cap on his hunger and no ceiling, or so it always seemed, on his joy. In his writing and especially on his TV shows, most recently CNN’s “Parts Unknown,” he exhorted the rest of us to follow his lead and open our eyes and our guts to the wondrous smorgasbord of life. He insisted that we savor every last morsel of it. It turns out that he himself could not. Bourdain, 61, was found dead on Friday in a hotel room near Strasbourg, France, where he was shooting an episode of that CNN show. The cause, according to the network, was suicide. His death ends a blazing career that contributed as much as anybody else’s to Americans’ increased fascination with, and knowledge about, food in all its multiethnic splendor. If we’re savvier to the ways of banh mi, bo ssam and dim sum than we were two decades ago, we have Bourdain in large measure to thank. With television cameras in tow, he showed us Asia, Australia, Africa — and he tasted all of them for us.

Eating Well Is The Best Revenge

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Ice cream's texture is the result of the same processes that govern concepts like forest recovery, rock formation and sub-zero survival in animals.

Eating Well Is The Best Revenge

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Mexican food has a lot of potential to be healthy, but YOU have to make the tough choices for that to be so

Eating Well Is The Best Revenge

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If you like chocolate chip cookies with lightly crisped edges and dense chewy centers, then this small batch chocolate chip cookie recipe is the one for you. Plus, we use both white and dark chocolates for a chocolate chip cookie that celebrates the best of both worlds. Read through to get the recipe and a technique twist on the traditional chocolate chip cookie.

Eating Well Is The Best Revenge

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Pabst encroaches upon the whiskey market Pabst Blue Ribbon, the cheap beer that became a hipster fixation in the early aughts, is likely getting a whiskey counterpart. New Holland Brewing Co., a company that distributes its products through Pabst Brewing Co., received approval last month from the Alcohol and Tobacco Tax and Trade Bureau for a Pabst Blue Ribbon Whiskey label. An inscription on the packaging reads, “This is Pabst Blue Ribbon Whiskey. Made from nature’s choicest products that, legend would have it, Jacob Best used in 1844 to provide its smooth, complex flavor.” The label also apparently notes that the spirit was “aged five seconds.” Although the whiskey market is new territory for Pabst, New Holland Brewing Co. has some experience distilling whiskey along with gin and vodka. When reached for comment, a representative for PBR told MiBiz, “We are just not quite ready yet as several details [are] still up in the air.” No word yet on when this new PBR whiskey will see the light of day, but the perfect time for this release would have actually been five years ago, when the whiskey boom was still raging.

Eating Well Is The Best Revenge

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Any good wine snob knows that, despite the term’s intended negative connotation, the label should really be worn like a badge of honor. Sure, some beer lovers or, even worse, casual wine drinkers might find that snobbery worthy of derision, but they clearly don’t understand the difficulty, dexterity and dedication necessary to reach that level. Thankfully, however, a scientist has finally tossed us wine snobs a life preserver — a Yale neuroscientist nonetheless. In his recently published book, Neuroenology: How the Brain Creates the Taste of Wine, Gordon Shepherd argues that wine tasting actually stimulates your brain more than allegedly highfalutin activities like listening to music or even tackling a complicated math problem. Remember that time you did trigonometry while sipping wine with Beethoven playing the background? That’s basically the closest you’ve ever come to being Albert Einstein.

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Bubble tea—or boba—started as a Taiwanese beverage but has swept the globe. It was invented in the 1980s and is made with a root vegetable native to South Am...

Eating Well Is The Best Revenge

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Sometimes I feel like the heart of my relationship to bars lies in prepositions. I work in a bar; more specifically, I work behind or,...

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Surrounded by dense forest and no other vines, Liber Pater has the highest vineyard in Bordeaux, with some of the oldest soils, rich in 50-million-year old gravel deposits from the Pyrenees and Massif Central and covered with sandy topsoil blown in from the sea 300,000 years ago, which would have prevented the spread of the phylloxera aphid that devastated Europe’s vineyards in the 1800s.

Eating Well Is The Best Revenge

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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.

Eating Well Is The Best Revenge

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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

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It might look innocent enough, sitting quietly on a lunch platter, but your sandwich is probably a ticking time bomb, according to dietary experts.

Eating Well Is The Best Revenge

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A daring way to open a Champagne Bottle. Please do not try this at home. Read the full instructions at http://altonbrown.com/sabering-champagne/

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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.

Eating Well Is The Best Revenge

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Thanks to Noom for sponsoring this video! Take their health survey to get started: http://bit.ly/noom_adamragusea***RECIPE, SERVES SIX***1 3 lb (1.36kg) beef...

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Chefs, artists, and loved ones pay tribute to the late culinary icon.

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Mexican food has a lot of potential to be healthy, but YOU have to make the tough choices for that to be so

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Italy and spaghetti? Hong Kong's dim sum? Or French escargots? When it comes to world cuisine, what are the 10 best food cultures?

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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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Angostura's oversized label makes it stand out on the shelf and has long been a source of confusion for consumers. Here's the story behind it!

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The world’s most popular fast food has ancient roots, but it was a royal seal of approval that set it on the path to global domination.

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More than 1,000 breweries closed during Prohibition, but these 8 got creative to stay afloat – and they still exist today.

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Swim-up bars can now be found everywhere from Montego Bay to midtown Manhattan. But how and where did the idea first originate?

Eating Well Is The Best Revenge

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When it comes to a fast and easy lunch, protein smoothies have long been a go-to for me. Lately I've been trying to find ways to make them a little different, as having the same type of meal often can become mundane. Today I'm sharing the recipe for one of my latest favorites, a gray protein smoothie.

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Whether you're a food-politics junkie or a fine-dining obsessive, these flicks will help you make the most of your Netflix and iTunes accounts.

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Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punch line.

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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...

Eating Well Is The Best Revenge