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Food + Drinks

The Ultimate Guide to Day Drinking

Proper daytime drinking requires the intestinal fortitude needed for marathons, not sprints. But it also requires a strategy (plus water and food, and did we say water?). Those rosé refills can land you in that sad, sad place where you nod off earlier than is socially acceptable. "You want to feel buzzed but also refreshed," says Natasha David, a bartender who worked under Keith McNally and Danny Meyer before opening Nitecap in New York City this year. "You want to go on a friend's roof and watch the sunset, not pass out in a cab." That's easier to avoid now, see more
Food + Drinks

Summer's Coolest Cocktail Ingredient: Sugar Snap Peas

There was a time when muddling mint in our mojitos was the zenith of fresh cocktails. Then the farmer's market craze befell us, and our martinis started blushing magenta with the addition of beets, gimlets got an herbaceous boost from celery, and kale started making its way into margaritas. This summer, bartenders are latching on to another green ingredient: sugar snap peas. The sweet, crunchy stir-fry staple—iron-rich and packed with Vitamin C—adds texture and color to the season's leading libations. see more
Food + Drinks

The 5 Best Food Festivals Remaining This Summer

Just because perennial food-festival favorites like the Food & Wine Classic in Aspen and innovative upstarts like Sud de France came and went already this year doesn't mean that summer's good eats are completely over. Below, five food fests well worth planning a trip around. see more
Health

The MSG Debate is Back

Gwyneth Paltrow famously quipped that she'd "rather die than let her kids eat Cup-a-Soup." We're guessing the MSG content was high on her list of offending ingredients. The food additive has sparked controversy among scientists, nutritionists and the general public for years, causing many health-conscious eaters to navigate their way around MSG, while chefs like Momofuku's David Chang favor it—both as modern-day invention and flavor enhancer. As MSG re-enters the cultural conversation, the question remains: To eat it or not? see more
Food + Drinks

Ask the Wine Wise Guy (July 4th Special): What Are the Most Versatile Wines to Bring to Summer Parties?

At summer parties, like the one you're likely going to for the Fourth of July, you'll want to bring along a bottle of wine that's not only satisfying on its own, but will also pair with a wide range of foods. see more
Food + Drinks

Have We Hit Peak Rosé? 3 Signs the Wine Is on the Way Out

Oh rosé, as soon as Americans learn to love you again, you suddenly become passé. We're sorry to say, but you, you sweetish wine with the pinkish tones of a chubby teen's blush, you are no longer the belle of the ball, the bee's knees, the ne plus ultra, the go-to gal. Sure, we too have celebrated your return to popularity as recently as April—and noted that Brad Pitt and Angelina Jolie are producing a Provençal rose at Château Miraval. Yes, you're on the wine list at The French Laundry and Le Bernardin. Trend-making "brosés" from Manhattan to L.A. quaff see more
Food + Drinks

Apple Cocktails and Brandies Are Back in a Big Way (Minus the Apple-Tini)

At the turn of the millennium, colorful cocktails were all the rage. Think: Jolly Rancher red or Cosmopolitan pink. But the most cloying of the Sex and the City-era bunch was the neon-green, mouth-puckering, sour-apple-flavored Apple-tini. Eventually the apple-flavored sugar rush wore off, and the Apple-tini and its apple-themed kin fell from favor for a decade and a half, remaining the déclassé nectar of choice for sorority girls celebrating the end of rush week, soccer moms on a rare night out, and your aunt and uncle visiting from Idaho. "We definitely shunned that fresh-apple flavor for quite a bit, because see more
Food + Drinks

Ask the Wine Wise Guy: Which Other Wines Taste Like Sancerre?

First, let's define Sancerre for our friends who aren't fluent in Sauvignon Blanc, which is the grape most often used to make wines from the Sancerre region of France. There's a big difference between the $10 "New World" Sauvignon Blancs you buy from Chile, New Zealand, California, and the ones that come from "Old World" Europe. see more
Food + Drinks

Ask the Wine Wise Guy: Which Wines Won't Ruin My Chocolate Dessert?

I host a lot of "Champagne and Chocolate" seminars. For the record: I think this is a terrible pairing. But I do my best to build a menu for those who insist on this particular combo. The problem is that nearly all Brut (dry) Champagnes have a pronounced acidity that produces tart flavors when paired with the cacao in milk or dark chocolate. There are better solutions. The key is to match intensity of the chocolate with the intensity (and style) of the wine, balancing sweet, bitter, acidic, and fruity. A couple of years ago Godiva asked me to come see more
Health

How to Eat for the Season: Summer Diet Suggestions

If you're on board with eating according to a seasonal rhythm, by now you've moved through the cleansing period of spring and its diet of antioxidant-rich, low-sugar greens and veggies. These foods are still important as you segue into the more energetic summer months, but extra time outdoors and an increase in recreational activities shifts the focus. see more
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