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Food + Drinks

Real Men Eat the Rind: Why You Should Eat the Crusty Part of Cheese

Forget what you think you know: That crusty part around the edges is meant to be eaten. Well, mostly. New Haven's Caseus Fromagerie & Bistro owner and self-professed rind lover Jason Sobocinski explains how to get the most out of these misunderstood morsels. see more
Food + Drinks

Q&A Chef Roy Choi: "The Whole World is Pot"

The 44-year-old stoner–cum–culinary savant who brought Korean barbecue and gourmet-food trucks to the masses is getting into the luxury-hotel game—and bringing room service to a new high. see more
Food + Drinks

5 Reasons Why Lodi, California is the Next Napa Valley

At a recent blind tasting in New York—the kind where all the bottles are wrapped in numbered brown bags—I sat across from a pair of serious-looking winemakers from California, one of whom assured me I'd likely never tasted anything like the wines I was about to taste. He was correct. They were delicious, fruity, juicy wines—but funky, too. Not at all like the Chardonnays, Cabernets, and Pinots I'm used to from the Golden State. They stumped me, and I hate being stumped. see more
Food + Drinks

3 Ways to Spot Faux "Wholesome" Foods From Pentagram Designer Michael Beirut

Brands use specific visual cues to get you to buy stuff that seems "wholesome." Michael Bierut of famed New York City design consultancy Pentagram reveals three tricks of the trade. see more
Food + Drinks

Ask the Wine Wise Guy: Aren't Screw Caps Used Only on Inferior Wines?

Wine expert Anthony Giglio is constantly fielding questions about the great grape from amateur drinkers and pro collectors alike. Now you can ask him yours: Tweet it to him at @WineWiseGuy and check back every Tuesday afternoon for the answer. see more
Food + Drinks

4 Awful Things Your Fancy Bartender Drinks When You're Not Looking

Michael Jack Pazdon, bar manager of Goose & Gander in California's Napa Valley, dedicates a small section behind his bar to terrible liquor, like whipped-cream-flavored vodka, gifted to him by distributors. It's hidden from customers' view on a "shelf of shame," which he pillages when he needs to punish bartenders who mess up at work. He'll pour a shot, hand it to the offending bartender, and command, "Put that in your mouth and think about what you've done." see more
Food + Drinks

The Splurge: Top Chef Hugh Acheson's New BMW, Rieslings in Vegas, and Infinity Pools in Hawaii

In "The Splurge," tastemakers tell us about their most recent, most extravagant purchases. Hugh Acheson is a juggler: He has one new cookbook (Pick a Pickle), two daughters (Beatrice and Clementine), and four Georgia restaurants (the upcoming Florence in Savannah will make five in April) that he somehow manages while filming Season 12 of Top Chef. How does the Ottawa-bred poster boy for Athens, Georgia, manage it all? Conference calls from the road and plenty of German white wine. Just not at the same time. see more

The One Big Problem With the Proposed Nutrition-Label Changes

A few weeks ago, First Lady Michelle Obama, head of the Let's Move campaign, and FDA commissioner Margaret Hamburg announced proposed changes to the Nutrition Facts panels that adorn the labels of packaged foods. You know, the ones that tell you a 20-ounce bottle of Coke Classic contains close to twice as much sugar as a Three Musketeers bar. The new changes include: see more

5 (Actually Surprising) Things You Didn't Know About Protein

Trainers and nutritionists regularly sing the praises of protein—it helps build muscle, stabilizes blood sugar, and increases focus, to name just a few benefits—yet there's still a lot of misinformation floating around. see more
Food + Drinks

White Port: Mix Up a Refreshing Alternative to the Gin and Tonic

Read on to see the recipe for WP&T with ginger syrup (pictured above). see more
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