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I've never used vinegar in my poached eggs, even though nearly ever recipe echoes this suggestion, and … More »Adding vinegar to egg-poaching water: do I really have to do that?
When movie characters bite into a sandwich, it means something. More »"I'll have what she's having" and other amazing sandwich scenes
SHINE SUPPER CLUB
- Thu, May 9, 2013 10:48 AM EDT | CommentsJoshua M. Bernstein
For much of the last century, beer drinkers around the world have been in love with lagers. The appeal is understandable: The cold-fermented beers are crisp, refreshing, and suitable for situations ranging from sweltering tropical afternoons to cutting the heat of fiery Sichuan fare. America has, and cherishes, Budweiser. But how well do you know these 59 other lagers from around the globe?
See more lagers from around the world.
Joshua M. Bernstein has written for The New York Times, New York magazine, and Imbibe, where he's a contributing editor. He is also the author of Brewed Awakening and he lives in Brooklyn, where he leads homebrew tours.
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- Yumsugar | Shine Food | Wed, May 8, 2013 5:56 PM EDT | CommentsSource: May Must Haves For the Culinary Enthusiast
Balmy, beautiful May weather has us itching to entertain more often; thankfully, we've found a handful of new products that'll make it a breeze. From making homemade crackers and dips (with help from a handy cookbook), to whipping up batch after batch of vegan, gluten-free cupcakes, and even shaking up exceptional cocktails with a sense of place, these foodie finds will be indispensable in our efforts. We suggest you follow suit.
- Next Meal: Engineering Food: Genetically engineered foods: how should they be regulated? How do they impact the environment? How badly do we need them? How could they shape the future? Quest's latest special, Next Meal: Engineering Food, attempts to answer these critical questions. Catch it online beginning May 7, or if you're in Northern California, on May 8 at 7:30 p.m. on KQED.
- Tasting Room Wine Club by Lot18: When it comes to wine, selecting the "right" bottle can be ove
- Thu, May 9, 2013 12:38 PM EDT | CommentsBy Brianna Steinhilber
Surprise! It's Edible
A star, a blowfish and a long-fingered hand aren't exactly regulars on your menu, but their virtual replicas and seven other wacky-looking items are all good-for-you fruits. Instead of passing these by in the grocery store, click through to find out the unexpected health benefits hiding in the freakiest fruits out there. Plus, pick up some yummy serving suggestions.
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- The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life.
We searched hot dog stands high and low to track down the country's top wiener
Click here to see America's 35 Best Hot Dogs
The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.
Check out America's Best Pizzas
That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island...Read More »
- The Daily Meal | Shine Food | Thu, May 9, 2013 4:42 PM EDT | CommentsLet us consider the burger. It is the food that Americans crave when traveling abroad - "Oh, I would kill to have a burger right now." It is the backbone of just about every backyard grilling party - OK, maybe hot dogs are important, too. And it is an obsession and almost art form for those who seek to perfect it. So who to turn to for advice?
We gather some great tips and tricks from a burger expert
50 Best Burger Recipes
We tapped Govind Armstrong, executive chef and owner of 8 oz. Burger Bar and also executive chef at the critically acclaimed Los Angeles restaurant Post & Beam, for some helpful insight. Armstrong makes a mean burger - his proprietary house blend results in a beef patty that's juicy, flavorful, and rich without going over the top. And the elements of each of his burgers - the seasonings, the cheese, and the toppings - work in perfect harmony. So we thought he was the perfect person to turn to for some tips and tricks.
10 More Tips for Making the Perfect Burger
Armstrong gave us the beef on just about everything you'...Read More »
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an