There’s nothing like treating yourself to a nice drink when you’re out on the town, whether you’re at a new restaurant or revisiting an old favorite. But too often we’re stuck choosing between beer and wine, never considering that a cocktail can also be paired with food, and not just enjoyed as a before- or after-dinner indulgence.
Luckily, using the same knowledge you have of wine and beer pairings, it’s easy to find a cocktail that can match your meal. With a little caution and a bit of risk, you may find a new favorite way to enjoy a drink with dinner. (more…)
There’s a reason why everyone loves sandwiches. They’re easy to eat on the go, and pack a wallop of flavors and textures in each bite. But some sandwiches are better than others, and these 10 are famous for a reason. (more…)
Why choose one restaurant for dinner when you could choose dozens? There’s a food hall and farmer’s market renaissance happening around the country, and if you visit any of these locations, you’ll want to make sure you start with an empty stomach.
Have you ever wondered why restaurant servers are paid less than minimum wage, then given tips to compensate, instead of getting paid a living wage up front? It’s the question of the moment in the restaurant industry, and over the past year, a few interesting changes have been taking place.
Dining out should be relaxing, but when you put your food prep in someone else’s hands, it’s like playing a game of Russian roulette.
Who doesn’t love burritos? From poor college students to CEOs on the go, farmworkers to surfers, burritos are basically one of our national foods. But where do they come from? And how have they evolved?
It’s happened to us all – we see a commercial, or scroll past a picture on social media, featuring a dish that makes our stomachs growl. Whether it’s a juicy burger topped with luscious melted cheese or a slice of rich chocolate cake so moist it almost glistens, chances are a lot of work went into making that food look as good as it does.
Boneless, skinless chicken breast is pretty much as ubiquitous as a food gets in the USA. But why did this one cut become so wildly popular…and what the heck happens to all of the dark meat that none of us seem to be eating?