- 5 Ways to Hack a Wine List
- 3 B&Bs to Stay at Now
- The World's Best Mozzarella?
- Why Your Next Vacation Rental Should Be a Tiny House
- Rise of the Brewery Chef
- Jean-Georges Vongerichten's Healthy Tonics
- It's Eataly's World
- 3 Healthy Apps to Know Now
- Brunch-Inspired Cocktails
- 5 Lessons for Surviving Your 20s—and Eating Well Along the Way
Josh Friedland’s Eatymology is required reading for anyone who fears being a foodiot. He tackles the political (honey laundering) and the bizarre (nut rage), as well as the downright silly (snackwave fashion, as seen on the dog above). Consider these real, parody-worthy terms:
Sourdough Hotel: A place of lodging for sourdough-starter live cultures while their owners go on vacation.
Ice Chef: A bartender whose responsibility is to oversee the freezing and cutting of numerous types and shapes of ice tailored for use in cocktails.
Raota: A Japanese term for people obsessed with ramen noodle soup.
Selmelier: A culinary professional who specializes in salt’s uses in cooking and pairing with food and wine.
Growlette: A 32-ounce beer container that is half the size of a traditional growler.