Customers who want "a gin drink... No, maybe whiskey... No, you decide." The drinker who won't leave his neighbor alone. The drinker who's just had one (or five) too many.
Are you the proud owner of a fun burger-related t-shirt, plush toy, decorating accessory, or gadget? Here's your chance to share it with your fellow AHT'ers!
Running a taste test sounds like a walk in the park, but here at Serious Eats, we take our taste tests pretty seriously. Yoplait recently hosted a 3-day pop up in SoHo to host a Greek yogurt taste-off, and you can do the same at home. So here, we'd like to provide some tips from our years of experience with our own taste tests!
Chef Marc Forgione has the Iron Chef title, Michelin stars, a famous dad and three large steakhouses to his name, and he's not yet 35 years old. While he's totally open to what the future may bring, we had a chat on some of the details of his past.
These fluffy, tender, and boozy pancakes will start your morning with a bang.
By the time the cook is done hand-pulling the dough, he can run his fingers through it, but not before he's played it like an accordion, twisted it like a jump rope, and swung it like a sword.
Before dinner at Takashi, the West Village's all-beef-all-the-time restaurant, stomachs must be washed, tongues must be stripped of their tastebuds, and fatty meat must be sliced. What does the prep process look like? We went into the kitchen to find out.
With the spring thaw on the horizon and road trip season approaching, we have some advice on how to maximize your beer vacation, from airport beers to brewery maps.
This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America.
This week we're getting in the Irish spirit for St. Patty's Day. So whether you make shamrock cookies, soda bread, or Guinness cake, shoot us a photo of your best St. Patrick's Day sweet (along with a link to the recipe!) and we'll include it in the next roundup.
Plus, food waste by the numbers and GMO vs organic in this week's policy roundup.
After years of drinking Negronis, I've grown to love the sensation of bitter broccoli rabe, just so long as it is balanced by something else. In this dish, the foil comes from both spicy sausage and some fresh pesto.
The new "Cores" from Ben and Jerry's are like a two scoop sundae...in a pint.
The bakery's famed flourless chocolate cake is a chocolate lover's dream.
Bourbon adds a subtle toasty-sweet note to this easy cocktail, balancing out fresh grapefruit's tartness.
Maru and Hana prove that when you bring a bed that looks like burger buns into a house with two cats, cute things are bound to happen.
What's a fun bar for a birthday party? Suggestions after the jump.
The Model Bakery Cookbook made sure to include this recipe, which is a customer favorite. And who wouldn't love chewy, crackly-topped ultra-chocolatey cookies?