Food + Drinks

How Long Does an Open Bottle of Cognac Last?

The quick, hyperbolic answer is: about a million times longer than an open bottle of wine. Why mention wine? Well, Cognac and wine are made from the same stuff: grapes. Quick lesson: Cognac is, in fact, a fancy name for brandy, and brandy is made by distilling wine grapes, rather than fermenting them. Brandy made in the Cognac region of France must be distilled twice in copper pot stills and aged at least two years in French oak barrels. It then matures in the same way as whiskies and wine when aged in barrels. So now you know. see more
Food + Drinks

5 Things That Prove That the Pumpkin-Flavor Trend Has Gone Too Far

People get very creative with their Halloween costumes—Groot the Talking Tree, apparently, will be huge this year. But when it comes to food and drink, this season tends to be all about one ingredient: pumpkin. see more
Food + Drinks

Wine Experts Weigh In on the Season's Best Libations

What's your go-to standby vintage? Julie Dalton, sommelier at Wit & Wisdom in Baltimore Hexamer Spatburgunder Weissherbst. It's a Pinot Noir, but it's a white wine made from Pinot Noir. Actually, the one I really love is Robert Weil's version of that, but he no longer makes it, and that's just so heartbreaking. Hexamer's is good, though. The color is a coppery, very, very pale pink. It's just floral and linear and crisp. see more
Health

A Scary-Sounding Soup That Will Make You Feel Amazing

The saying goes, "Everything old is new again," and in the case of bone broth, something really, really old is finding a new fan base. With roots in China dating back more than a thousand years, bone broth is a nutrient-rich soup made by simmering animal bones in water for hours at a time. According to Chinese medicine, the broth supports the kidneys, encourages blood flow, and strengthens the yang, or warming function of the body—ideal for winter months. see more
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Food + Drinks

Wino Wednesday: Are Sulfites Giving Me Hangovers?

The answer is, unequivocally no. see more
Food + Drinks

Breaking Down the Newest Hydration Craze, Maple Water

Ever since coconut water entered the vernacular a decade ago, Tetra Paks have been seen in the hands of lean, fit celebrities—Matthew McConaughey, Chris Pine, Rihanna, Alexa Chung—running to and from the gym. Now maple water, already a hit in Canada, is looking to move in on its territory. Similar to its predecessor, this natural drink is packed with electrolytes and potassium but has less than half the sugar (just 3 grams per 8 ounces to coconut water's 10). Still, studies have yet to back up maple water's health claims (It stops hangovers!) Here's what to consider about the next see more
Food + Drinks

How to Have the Best Damn Dinner Table in Town

Whether you're throwing a dinner party or sharing a meal for two, these pieces deserve a place at the table. see more
Food + Drinks

When the Hell Did Beef Jerky Become the Hottest Thing on the Menu

The omnipresent artisanal-food movement has an insatiable appetite for elevated junk foods (foie gras doughnuts, anyone?), and it assisted beef jerky's migration from truck stop to gourmet supermarket—it's right there, next to the kale chips. Now restaurants are co-opting it, putting jerky on the thousand salumi boards inspired by nose-to-tail butchery. "When you start thinking about products, it's pâtés, terrines, sausages," says Christian Pappanicholas, owner of The Cannibal, a charcuterie-centric restaurant in New York City. "Jerky ends up in that world because it's instant gratification. It's something you want to grab and chew on." Here's where to get your hands see more
Food + Drinks

The New Wave of Actually Healthy, Good-For-You Condiments

Condiments are supposed to be the finishing touches of a dish. But as they have become increasingly laden with additives, many of your go-tos are more likely to undermine a meal's nutritional value than add to it. "Traditional choices like ketchup, mustard and many salad dressings can be full of sugar, salt, corn syrup, preservatives, and even gluten—all of which can mess with your metabolism," says nutritionist Haylie Pomroy, author of the Fast Metabolism Diet and Fast Metabolism Diet Cookbook. These ingredients can also dominate your taste buds, overpowering real food flavors so all your brain notices is a hit see more
Food + Drinks

Color Correction: This Fall's Beers Are Red, Not Brown

From left: Sierra Nevada Flipside Red, Green Flash Hop Head Red, Goose Island Rambler IPA. Come fall, beer's most fashionable shade used to be brown. From chocolaty porters to nutty brown ales, these heartier styles defined seasonal drinking, serving as warming companions to cool October eves. This year, there's a brownout in the beer aisle. And the hottest new hue is red—namely, the red IPA. Rich and resinous, the crimson ale is defined by flavors of sticky caramel and aromas of forest-fresh pine and Florida citrus. Red IPAs are bright yet also substantial, seasonal chameleons suited for lingering warm afternoons see more
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