• 
• 
• 
• 
• 

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

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

In his recently published book, neurologist 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.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

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.  

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

This Blueberry Brie Grilled Cheese Sandwich is so easy to make with canned blueberry pie filling and super melty brie cheese.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

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

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

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.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

According to a Gosling's Rum tale, this drink was invented more than 100 years ago when members of Bermuda's Royal Naval Officer's Club added a splash...

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

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.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

#onemarshallplease track: Gramatik - Satoshi Nakamoto

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

So let's see together, what makes Japanese whiskey so special, what makes everyone drink this drink, and whether it is better than other whiskeys around the world. Let's get started!

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

Atlas Obscura readers share their favorite historically significant eateries.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

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

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

The anatomy of a dive bar, and how it lives in our language.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

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,...

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

13 regional cocktail recipes, from West Texas’ Ranch Water to Maryland’s Orange Crush, to try around the United States or make at home.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

Every day, we're wafflin'.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

Our story began when our founder, Ian, had a hunch that alcohol was affecting his fitness. As an engineer and health geek, Ian searched for evidence of his suspicions. He found studies showing how alcohol worsens muscle recovery, sleep quality, and stress. Ian realized that he needed to reform his drinking habits to reach his peak potential. Unsatisfied with the lack of healthy adult drinks, he began mixing his own. But without alcohol in the drinks, it felt like something was missing. So he added science-backed adaptogens & superfoods that relax the mind and restore the body from the day's exercise.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

The burgers, from Silicon Valley-backed startups Impossible Foods and Beyond Meat, are turning up on menus from fancy New York bistros to Burger King. The companies got early funding from tech titans (Twitter co-founders Evan Williams and Biz Stone for Beyond Meat; Bill Gates for both Impossible and Beyond) and a roster of elite venture capital firms. And no wonder. Here was a food play that made sense in the Valley: a never-before-seen product made with the latest technology that had the potential to disrupt meat production, one of the world’s biggest environmental threats.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

More than a century before Instagram, Agnes B. Marshall mastered the art of extravagant, over-the-top ice cream designs.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

FROM THE OUTSIDE, A MIDWESTERN “supper club” might seem like a typical, if slightly old-fashioned, restaurant. But these establishments, especially concentrated in Wisconsin, are their own genre. They’re distinguished by taxidermy, dark wood, and their location: romantically remote, on the borders of lakes or forests. The specials have a cheerful regularity—fish fries on Friday, chicken on Sunday—and on other nights, customers feast on steaks, seafood, bread, soup, and complimentary relish trays of cheese, salads, and pickled vegetables. Washed down with cocktails and boozy ice cream drinks, it’s a bountiful eating experience. It’s also one with an inextricable whiff of the past about it, something that has both helped and hurt the supper club tradition. For many diners, their love of supper clubs is partly nostalgia. Documentary filmmaker and supper club-chronicler Ron Faiola remembers going with his grandfather during fishing trips. “Growing up in Wisconsin, that’s something you do,” he says. Supper clubs are grandfatherly restaurants—their heyday was the post-war time of plenty. But, Faiola says, the supper-club’s model goes back further, to Prohibition-era New York “in the speakeasies,” where people furtively drank during dinner. “Under your table, there’d be a bottle.”

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

As the weather gets warmer, we're shifting from big pastry stouts and dark lagers to farmhouse ales and sours. Here are the best beers to drink this spring.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits. Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own. A good deal has changed since Orwell’s memoir of the months he spent as a dishwasher in “Down and Out in Paris and London.” Gas ranges and exhaust fans have gone a long way toward increasing the life span of the working culinarian. Nowadays, most aspiring cooks come into the business because they want to: they have chosen this life, studied for it. Today’s top chefs are like star athletes. They bounce from kitchen to kitchen—free agents in search of more money, more acclaim. I’ve been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands. A few years ago, I wasn’t surprised to hear rumors of a study of the nation’s prison population which reportedly found that the leading civilian occupation among inmates before they were put behind bars was “cook.” As most of us in the restaurant business know, there is a powerful strain of criminality in the industry, ranging from the dope-dealing busboy with beeper and cell phone to the restaurant owner who has two sets of accounting books. In fact, it was the unsavory side of professional cooking that attracted me to it in the first place. In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos. I would climb the chain of command from mal carne (meaning “bad meat,” or “new guy”) to chefdom—doing whatever it took until I ran my own kitchen and had my own crew of cutthroats, the culinary equivalent of “The Wild Bunch.” A year ago, my latest, doomed mission—a high-profile restaurant in the Times Square area—went out of business. The meat, fish, and produce purveyors got the news that they were going to take it in the neck for yet another ill-conceived enterprise. When customers called for reservations, they were informed by a prerecorded announcement that our doors had closed. Fresh from that experience, I began thinking about becoming a traitor to my profession.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

We could all use more laughs in our lives. Try taking a wine bottle, turning it around, and reading the back label aloud... dramatically.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

Once you're in, you're in.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

The internet, or at least as far as I’ve seen, has three favorite peanut butter cookies. The first is a thing where you take a peanut butter cookie dough or prepared chocolate chip cookie dough, press it into a mini-muffin tin, press a miniature peanut butter cup inside of it and bake them together. Nobody has ever made these for me and I’m kind of mad about it. The second is this 4-ingredient, one bowl, hand-whisked salted peanut butter cookie, curiously absent in flour, butter and leaveners, that’s been around forever until the clever cooks at Ovenly figured out that using brown sugar instead of white, them into larger half-domes, and covering them with sea salt raised them to the unforgettable. The third is a soft chocolate cookie wrapped around a peanut butter filling and bakes into peanut butter cup cookies. No wait, pillows.

Eating Well Is The Best Revenge

• 
• 
• 
• 
• 

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

• 
• 
• 
• 
• 

'Haejangguk' literally means hangover soup. Though historically made with oxtail and blood, here's a simple recipe to make at home.

Eating Well Is The Best Revenge