Food & Drink

Ditto Modern Tea, a bubble tea shop in Bangkok, makes animal-shaped marshmallows for its drinks. CEO Jonas Naim was inspired by the animals in the bedtime stories he was reading to his daughter. The bubble teas can have a pig, rabbit, or bulldog marshmallow added for an additional charge. All the boba, teas, and marshmallows

Today, July 24, is National Tequila Day and bars, restaurants and tequila-lovers across the US are preparing to celebrate. Whether you’re taking a shot, enjoying a margarita or sipping on the increasingly popular Ranch Water, the past several years have been great for tequila. According to data recently released by IWSR Drinks Market Analysis, tequila

Winemaking is an art born of centuries of tradition. In Italy it even stretches back millennia—to the times of Roman antiquity. Riccardo Pasqua is certainly no stranger to traditionalism. As the CEO of Pasqua Winery in the Veneto region of Northern Italy, he is the third generation steward of the family business. And that business

It’s pink. It’s sauce. What more could you want to know about Pink Sauce before consuming it? After all, what could possibly go wrong by putting something pink and gooey into your mouth? Well, clearly there have been a lot of questions about this so-called Pink Sauce that’s been promoted and sold by @chef.pii over

This past week at the Culinary Institute of America at Greystone, six historic wineries from Napa and Sonoma gathered to celebrate five decades of fine winemaking as part of the ‘Class of 1972.’ Considered by some to be the ‘cool kids of California wine,’ these wineries were part of a cohort that helped to put

I clearly stated in a social media post earlier this week that water usage, natural variability, and climate change explained stunning images of Lake Mead released by NASA. However, a comment on one of the platforms said something like, “It wasn’t wise to build it in the desert and consumption outweighs changing weather year to

Seeking a hassle-free Italian getaway that couples the best of two worlds? The five-star Sofitel Rome Villa Borghese hotel has partnered with the historic Masciarelli Winery to create a bespoke 10-day experience that will surely appeal to food and wine enthusiasts. The itinerary offers guests a “taste” of bustling Rome and a glimpse of the

Instagrammer Daphne Tan creates awesome 3D art on lattes. They are carefully put together using soy milk and a Nespresso frother to create the base designs. She uses natural food dye for colour and Carob powder to draw faces on the froth. You may recognise some familiar faces such as Pokemon’s “Snorlax” and “Stitch” from

It’s no secret that the Austin food scene is teeming with unique and delicious offerings. From food truck parks to counter-service shops and adventurous, high-end properties, the city has something for both locals and tourists. Not to be overlooked are the city’s hotel dining spots. With a variety of cuisine styles and abundant selections, these

In the 22 years since its founding, the annual San Francisco World Spirits Competition (SFWSC SC ) has grown into one of the more prestigious events on many distillers’ calendars. Called by many the ‘Oscars’ of the spirits world, winning a medal there can add instant credibility to a brand and lead to sales growth.

As the Chairman of Revieve, I speak regularly at conferences around the world, often meeting fellow speakers and CEO’s who proclaim that their company will transform categories like health, beauty, wellness—and food. When I ran into Alan Hahn at a recent event, I was reminded that his Denver based company, MycoTechnology, is impacting the evolution

Carbon dioxide, or CO2, is of concern today because of its role as a greenhouse gas that is contributing to climate change. Some CO2 in the atmosphere is a good thing because it traps some of the heat energy in sunlight and keeps the earth from slipping into another ice age. However, due to our

Pav Bhaji and Bhurji Center is a famous street-food stall in Mumbai, India, that serves an enormous scrambled-egg dish known as egg bhurji. Each batch is made using a whopping 200 eggs, with up to 10 batches made per day — that’s 2,000 eggs. We visited Pav Bhaji and Bhurji Center to see how this

Leading children’s nutrition and food sciences company, Yumi, has made their first move into retail as they launch nationwide in every Target in the United States with a revolutionary line of nutrition-first, clean-certified snacks for babies and toddlers. This launch marks a huge milestone for Yumi as they expand their offerings into omnichannel platforms that

Topline The stock market surged Tuesday, recouping losses from the previous session, as investors cheered another round of solid quarterly earnings results from corporate America despite inflationary pressures and fears of a recession. Key Facts The Dow Jones Industrial Average jumped 2.3%, around 700 points, while the S&P 500 gained 2.6% and the tech-heavy Nasdaq

We found some of the biggest and most surprising portion size differences between US and UK fast food. MORE FOOD WARS VIDEOS: US vs UK Pizza Hut | Food Wars US vs UK Five Guys | Food Wars US vs UK Taco Bell | Food Wars —————————————————— #FastFood #FoodWars #FoodInsider Insider is great journalism about

It’s hard to overstate just how explosive agave is in the American market. According to the Distilled Spirits Council, tequila and mezcal (far and away the two biggest agave spirits on shelves) together accounted for nearly one-third of the total increase in domestic spirits revenue last year. All that success is to say, if you’re

Like most people, I have fond college memories of making pina coladas at the beach—and this time of year, I always crave one. Even though my taste has changed and I now prefer a less sweet, lighter cocktail, the craving continues. That college pina colada has been in the back of my mind for a

The smell of lavender filled the air while an enchanting scene was created by the purple flower spikes accenting tops of green foliage planted throughout the land. The sun, with its golden beams, gave everything a divine light so the olive and mulberry trees glowed and the landscape was further enhanced by the red clay

I consider myself fairly capable in the kitchen. A meat maestro. A sauce specialist. Altogether, a passionate cook with a penchant for reinventing restaurant dishes at home. That is, until it comes to seafood. While I can crack out a decent baked salmon or fish curry with ease, my sea-sourced recipe arsenal is fairly basic.