Kombucha, a tea that’s fermented with a combination of bacteria and yeast, always contains at least a little bit of alcohol that’s produced as part of the fermentation process, usually 0.5% alcohol by volume or less. But harder versions of this...
Plus a home recipe from Chris Cosentino, a spicy Israeli sandwich and a drink named after a Janis Joplin song
Judges have quit and complaints emerge as the foundation enforces its ethics code
Plus a black cod Ssam, multicultural octopus and Ryan Ratino’s version of beef tartare
Castelvetrano olives are known for their mild, buttery flavor and are a great addition to dishes needing a bit of an acidic punch, but not too much.
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There will be many headlines about plant-based proteins, but pretzels and prime beef are among other expanding categories
The plant-based space has a heavy presence at the National Restaurant Association Show, with several exhibitors noting the interest for their products exceeded expectations.
Plus a tuna tartare causa, wagyu beef sushi, and a lighter Fog Cutter cocktail
