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Readers who have had the misfortune to encounter a Hershey bar will know exactly what I’m talking about. It’s wretched stuff isn’t it? If you are in possession of a sound mind and a few functioning taste buds then I don’t see how you can possibly enjoy US chocolate. It tastes like sawdust that’s been drowned in sugar and soaked with baby vomit. It tastes like that, by the way, because that’s roughly what it is. American chocolate (I’m talking about the non-fancy stuff) has a lot more sugar and a lot less cocoa than its European counterparts. Some producers also allegedly put their milk through a process called controlled lipolysis which produces butyric acid. What’s that when it’s at home? It’s something that’s found in vomit. God knows what else Americans get up to in their chocolate factories. A lawsuit recently filed in New York alleges that Hershey, which has the licence to produce Cadbury products in the US, “fails to disclose” that some of its chocolate products “contain unsafe levels of lead and cadmium”.

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IS JAPAN COOL? Ramen http://www.ana-cooljapan.com/ramen You'll find lots of cool stories here about old and new Japan. Get to know more about Japan, and deci...

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Believe in them or not — ghosts don’t care

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A tale of difficult decisions, impossible bureaucracy, sleepless nights, and no guarantees that any of it will work: How Oakland's North Light bar is staying in business.

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Seth and Ina Garten spend a day drinking at The Corner Bistro, where they do things like make drinks from Ina's own cookbook, guess which feet belong to whic...

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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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Start your day with cornbread waffles and spicy chicken!

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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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Five lesser-known Italian sparkling wines offer variety and discovery on New Year’s Eve.

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46 Likes, 2 Comments - Hippie Food AB (@hippiefood.se) on Instagram: “Yum

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Across the empire, Ancient Roman food and drink were varied and diverse, but always interesting.

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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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The guberburger lives on, despite the shuttering of its original home in Sedalia.

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The internet can't seem to decide whether green, yellow or brown bananas are healthiest.

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To use the terminology “most important” when it comes to tiki bars seems like a paradox. Tiki bars were never meant to be important. Born in America’s post-Prohibition era, these bars became wildly popular in the 1950s and ’60s for celebrating a romanticized notion of island life. Bamboo and waterfalls, torches and exotic carvings, pupu platters and, of course, boozy rum drinks served in ostentatious drinking vessels. Yet, despite being predicated on a heavy dose of frivolity, tiki’s enduring legacy merits our respect, especially amid the genre’s modern revival. “My focus has always been on tiki as an art form, not on tiki as mixology,” explains Sven Kirsten, setting a template for how we will best define the genre’s most important bars. A tiki archaeologist, designer and author of The Book of Tiki, Kirsten claims, “There are so few original bars left now that are great examples of the style, they need to be worshiped as temples of classic tiki design.” The closing of many original midcentury tiki bars, like Don the Beachcomber, means that the few remaining old icons are utterly crucial to understanding quintessential tiki. And while the drinks at aging tiki dens like Trader Vic’s or even Tiki-Ti might not be up to snuff to a modern craft cocktail drinkers, the “realness” of their fabricated Polynesian aesthetic remains a significant cultural artifact. “It is sad to see that the foodie community nowadays labels anything ‘tiki’ as long as it has some tiki drinks on the menu, and passes on places with tradition and historic context because their cocktails are not up to par,” says Kirsten. “This shows great ingratitude and ignorance to why the modern version exists at all.” Nevertheless, there are modern tiki bars that don’t just accurately pay homage to tiki’s past, but also elevate its drinks, using fresh fruits and high-quality syrups as opposed to the commercial “mixes” that became synonymous with tiki during its darker days.

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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To use the terminology “most important” when it comes to tiki bars seems like a paradox. Tiki bars were never meant to be important. Born in America’s post-Prohibition era, these bars became wildly popular in the 1950s and ’60s for celebrating a romanticized notion of island life. Bamboo and waterfalls, torches and exotic carvings, pupu platters and, of course, boozy rum drinks served in ostentatious drinking vessels. Yet, despite being predicated on a heavy dose of frivolity, tiki’s enduring legacy merits our respect, especially amid the genre’s modern revival.

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27 places across the country to grab a mighty beverage.

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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.

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Atlas Obscura readers share their favorite historically significant eateries.

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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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The Gin & Tonic was born in India under British colonization. Today, Indian bartenders are reclaiming the cocktail with local ingredients.

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Anthony Bourdain No Reservations S04E10 Into The Fire

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The cream cheese frosting is so delicious!

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

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From the creators of Chef's Table, comes a new mouth-watering documentary series that celebrates the local heroes of street food in Thailand, India, Taiwan, Japan, South Korea, Singapore, Indonesia, Philippines, and Vietnam. Watch Street Food on Netflix: https://www.netflix.com/title/80244996

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Iced coffee has been around for centuries, and the West is only just catching up. Here are five of the best recipes from around the world.

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Whether you want to commemorate a big day or just have a hankering for a different taste, vintage wines are delicious to explore

Eating Well Is The Best Revenge