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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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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.

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It's a hard job, but someone has to do it

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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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GAS STATION HOT DOGS DON’T take breaks. You may pull into a rest stop, refill your car’s tank, empty your own, grab some snacks, and peel out again. The whole time, the dogs will have been rotating, slowly, on their shiny metal rollers. When you finally turn in for the night, they may be turning still. Once it has begun its treadmill journey, how far does your average hot dog go before it’s sent to the Great Bun in the Sky? And if, for some reason, it kept going—spinning slowly, hour after hour and year after year—how far could it eventually get?

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See more interviews at http://emmytvlegends.org/

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Legends only.

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A celebration of the sandwich, and an attempt to create a taxonomy for its many diverse forms.

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Believe in them or not — ghosts don’t care

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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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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.

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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.

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Drink up this dreamy elixir with soothing chamomile and lavender to help you fall into a peaceful sleep, via PaleoHacks. This nighttime aromatherapy drink is a

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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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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.

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

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In late January, during the Polar Vortex that held America by the throat with an icy grasp, a picture of a man wearing a massive coat with his hood up while battling his way through a snowstorm went viral. It sounds unremarkable, except that, in 2°F weather, he was death-gripping an iced coffee. The picture, fairly innocuous aside from the man’s choice of caffeinated beverage, was shared by the City of New York’s Twitter feed and paired with an incredulous caption. How could an individual in this freezing weather, the tweet suggested, be drinking an iced coffee? It’s obvious, people responded: He’s gay.

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9 questions about meat alternatives you were too embarrassed to ask.

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Start your day with cornbread waffles and spicy chicken!

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You can game the system, or just maintain your dignity and eat elsewhere

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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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Kendall Hill peers through the looking glass, or coupe, at an unexpected shift in the winemaking world.

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Where to go, what to bring, where to eat, and of course, how to do it all safely.

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Every day, we're wafflin'.

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

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Are you a D2 or a C3?

Eating Well Is The Best Revenge