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The Coolest People in Drink Slideshow

The Coolest People in Drink Slideshow

Dave Arnold, Director of Culinary Technology at The International Culinary Center, Bar Owner

In a cocktail culture where everyone is going old-school, Arnold is going old-school in the style of a modern-day chemistry geek. At the newly launched New York City bar Booker and Dax, he is the visionary behind a bloody mary riff that calls for horseradish essential oil, tomato juice clarified by centrifuge, and a glass chilled by liquid nitrogen. But enough beating around the bush: Arnold is cool because he literally custom-built a red-hot poker to heat cocktails with; cooler still is that it's more than a gimmick — the poker caramelizes the sugars in the alcohol and enhances the flavor of the cocktail.

Jeff Berry, Bartender, Author

Google Jeff "Beachbum" Berry, and you get things like "rum expert and tiki demi-god" and "leader of a worldwide cult of tiki." Better than what a search of your own name returns, right? As the author of five books on vintage tiki drinks and cuisine and co-founder of the Faux-Tropical Bar School, The Bum is as frosty as the Mai Tai he’d teach you how to make (properly).

Tito Beveridge, Distiller

A tall guy, with wavy gray hair and a pleasantly goofy grin, Beveridge studied geology and geophysics and ran dynamite crews for oil rigs in South America before drifting into the mortgage business. But with a name like Beveridge… well… He started making a little vodka under the counter for friends, gradually taught himself the distiller's art for real, and got the first legal distillery license in Texas in modern times, eventually launching Tito's Homemade Vodka. The bottles are plain, the labels straightforward, and the vodka is really good and smooth and cool as a Texas drawl.

Jim Clendenen, Winemaker

Through his Au Bon Climat winery and related enterprises, Clendenen is as responsible as anyone for earning Santa Barbara County its reputation as the source of some of the best wines in America; his chardonnays and pinot noirs are particularly noteworthy. He's also known as one of the best cooks in the winemaking community. The fact that he looks like the drummer of a Southern jam band and has made wines inspired by Mexican wrestlers and Italian porn stars is just frosting on the cask.

Ron Cooper, Artist, Mezcal Merchant

Cooper is well-known in art circles for his light sculptures and other environmental installations, but after he discovered true artisanal mezcals in the Oaxaca countryside in 1990, he saw a different kind of light and made it his mission to bring these unique and powerful spirits to an American audience. Cooper's Del Maguey bottlings are produced absolutely by hand, from agave hearts roasted in stone pits and ground in horse-powered mills; some are trucked out to market on muleback. Much more varied in flavor than tequilas, these are superior spirits, and the intense but affable Cooper proselytizes for them with charm and serene savvy.

James Freeman, Coffee Roaster

The founder and CEO of cult favorite Blue Bottle Coffee, Freeman is a self-professed "slightly disaffected musician [he played clarinet professionally] and coffee lunatic, weary of the grande eggnog latte…" He launched Blue Bottle (that was the name of the first coffee house in Europe, in Vienna) out of a coffee cart and now oversees a mini-empire all over the San Francisco Bay Area, with recent first incursions into New York City. He does coffee so well, with the help of a single small-scale roasting machine, that his customers have learned to only order it the way he says it should be. (Hint: Don’t ask for milk, cream, or sugar in your Kyoto coffee.) He is also probably one of the major reasons why everyone will, again, be obsessed with cold-brewed iced coffee this summer.

Randall Grahm, Winemaker

Or, as he likes to call himself, "provocateur, punster, philosopher & winemaker." Lanky and long-faced, with an abundant ponytail and owlish glasses, Grahm was one of the original Rhône Rangers — American vintners who specialize in southern French varieties — with his Santa Cruz-based Bonny Doon winery, and may well have coined the term. It's his kind of pun. (His book Been Doon So Long includes chapters with titles like "Trotanoy's Complaint," "Howlbariño," and "The Love Song of J. Alfred Rootstock.") Grahm gave us Big House Wines (since sold off) and continues to produce lots of very good stuff, much of it Rhône-inspired, usually under engagingly silly names.

Paul Grieco, Wine Bar Owner

Much of what makes Paul Grieco so damn cool can be surmised from the tagline of his growing empire of New York City-based wine bars: "Terroir, the elitist wine bar for EVERYONE." If you don’t read that and think, now that’s a place I’d like to grab a glass of wine, then consider his mammoth list of impeccable and frequently rotating selections, organized in a binder that looks like it was assembled by a doodle-happy wine bozo. Consider Grieco the recruiter for the "Wine Is Not for Snobs" army — thirsty citizens who drink what they like and like what they drink.

Jeff Kloster, Soft Drink Bottler

The Dublin [Texas] Bottling Works was dealt a nasty blow when their leading soft drink, so-called Dublin Dr Pepper — sweetened with cane sugar instead of high-fructose corn syrup — was essentially forced into early retirement through a settlement with the Dr Pepper Snapple Group. The public outcry was significant, and the hoarding of the overnight-collector’s item bottles was fast and furious. Impressively, the person who has reacted best to this loss is the one individual who should be the most upset: Jeff Kloster, co-owner and vice president of Dublin Bottling Works. Instead of sulking over the loss of what was his best-selling product, Kloster stayed cool, and has taken the opportunity to revamp the company’s line of sodas, becoming something of an icon in the craft soda industry in the process.
Says Kloster, "I'm having the most fun I've ever had going out and marketing our beverages because the Dublin name has such a great, positive customer identification. It's just phenomenal to wear that Dublin shirt."

Chris Lohring, Brewer

Low-alcohol, "sessionable" beers may have everyone in the craft beer community buzzing right now, but back when Lohring started Notch Brewing that was certainly not the case. Frustrated by the oversaturation of high-alcohol craft beers on the market at the time, he went against the grain, developing a balanced, flavorful line of brews that check in at less than 4.5 percent alcohol by volume. An ahead-of-his-time guy who strove to make a better-tasting beer that you can drink more of without getting sloppy drunk? Definitely cool.

Kermit Lynch, Wine Importer

When Lynch opened his first little wine shop in 1972 in Albany, Calif., next door to Berkeley, practically nobody in America had heard of great southern French producers like Domaine Tempier, Auguste Clape, Domaine du Vieux Télègraphe, Clos Sainte Magdeleine, and Mas de Daumas Gassac. He sold their wines and lots of other good ones to Chez Panisse and to wine lovers all over the place, and helped bring varieties like syrah, grenache, and mourvèdre into the mainstream. He also owns a vineyard in Bandol and a winery in Gigondas, and has released three CDs as a singer, one featuring Boz Scaggs and Alvin Youngblood Hart, and one on which he covers Hank Williams' "Cold Cold Heart."

Laura Maniec, Sommelier, Wine Bar Owner

At 32, she’s the world’s youngest female master sommelier — and until very recently was the world’s youngest master sommelier, period. (For those unaware of how difficult and grueling an exam must be passed to win this title, consider that there are currently fewer than 200 master sommeliers of any age in the world.) Maniec is also the owner of one New York City’s newest hot spots, Corkbuzz Wine Studio. But even with all that, she’s not too up on herself to hoard all that hard-earned knowledge. On Corkbuzz’s web site you can email her directly for wine and food pairing suggestions or to ask what bottles to serve at your next dinner party. Dial a master sommelier, anyone?

Jim McEwan, Distiller

This gregarious Scot grew up in the whiskey business on the island of Islay, off Scotland's western coast, rising from apprentice barrel maker to international brand ambassador over his 40-year stretch at the estimable Bowmore distillery. In late 2000, he left his longtime employer to take over another Islay property, the long moribund 1881-vintage Bruichladdich. He restored ancient steam-powered stills, revived old-fashioned methods of production, and pioneered a new range of terrific whiskies, including Octomore, said to be the most heavily peated whiskey in creation. He now roams the world spreading the Bruichladdich gospel, and there are few more entertaining and genuinely passionate fellows you'd want to share a dram or three with.

Jeffrey Morgenthaler, Bartender

If you’re tapped into the cocktail zeitgeist, you’re probably well familiar with barrel-aged cocktails — hell, you might even be a little sick of them by now. Thing is, so is the guy responsible for the trend, renowned bartender Jeffrey Morgenthaler. In a post about the carbonated cocktail trend on his eponymous blog, he writes, "Believe me, I’m all for innovation in this little business of ours. I mean crap, I’ve made quite a name for myself capitalizing on it. But just as I don’t think we need to run around barrel-aging every goddamn liquid out there, I fail to see the longevity of a glass of carbonated Barolo, and I’ll be damned if I want my Sazerac full of bubbles." You have to be cool to be that big of a trendsetter and not let it go to your head.

The Most Interesting Man in the World, Beverage Spokesperson

He can speak French in Russian. He once challenged himself to a staring contest; on the fourth day, he won. Even his enemies list him as their emergency contact. Every time he goes for a swim, dolphins appear. He once had an awkward moment, just to see how it feels. He is the Most Interesting Fake Cool Person in Food and Drink in the World. With a little help from the voice of Frontline narrator Will Lyman, the marketing firm Euro RSCG turned an actor named Jonathan Goldsmith into advertising gold for Dos Equis, the Mexican beer, making him one of the coolest personalities in food and drink. According to the company, from 2006 to 2010, U.S. sales increased each year, tripling in Canada in 2008. And TMIMITW is a pitchman who admits he doesn't even always consume his own product, for crying out loud.

Steve Wallace, Wine Merchant

Wallace knows everybody in the wine and food world in California and beyond, and several other worlds as well. He's a low-key guy with an ironic sense of humor and a genuine enthusiasm for what he eats and drinks. Today the proprietor of Los Angeles' (and possibly the nation's) number-one wine and liquor shop, Wally's in West LA, Wallace owned two stores by the time he was 25. He and his business partner, Christian Navarro, survived changing liquor laws and the advent of big-box wine retailers by seeking out uncommon bottles, staging can't-miss events (including regular wine auctions in conjunction with Zachy's in New York State), and above all by forging and maintaining good relationships with his customers.

David Wondrich, Cocktail Historian, Author

The New York Times has called him "a living iPod of drink lore and recipes" and Conan O’Brien has referred to him as a "crazy, bearded Civil War general." Others might simply call him "the number one draft pick for our American cocktail trivia team." Or, "the guy I want to make me a classic drink, and then tell me its entire history (and not in an obnoxious way)." All of the above apply.


This Former Barista Shows Exactly How to Order Low-Calorie Versions of Popular Starbucks Drinks

Listen, sometimes a black cold brew just doesn't cut it. If you're craving a sweet Starbucks drink or thirsting to try one of the brand's new sugary offerings without giving up the extra calories, let us introduce you to your next follow on TikTok. Alex Moe, who goes by the @themacrobarista on TikTok and Instagram, is beloved by low-calorie coffee enthusiasts for his videos on ordering your favorite Starbucks drinks for way less calories.

The former Starbucks barista, who now runs his own cold brew brand, KNINE Coffee & Strength, often edits down the original drinks, which normally have over 200 to 300 calories, to less than 100 for the same delicious flavors. Just ask his followers — his comments section is flooded with satisfied coffee drinkers who claim the macro-fied drinks taste just as good. As if his recipes weren't helpful enough, Alex also films himself ordering the low-calorie versions at his Starbucks drive-through. An added bonus for those who get a little overwhelmed placing customized drink orders at the coffee franchise!

Thanks to the Macro Barista, you can enjoy healthier alternatives to popular Starbucks drinks like the Pistachio Latte and the new Brown Sugar Oatmilk Shaken Espresso. Check out some of his best recipes ahead, and head over to his website for more.


Burial Beer

At Asheville’s Burial, two of the most popular pieces of artwork are a framed, graduation-style picture of Sloth, the Goonies goodhearted monster, and a velvet Tom Selleck. “People take pictures of those two pieces of framed art obsessively,” says Burial cofounder Jess Reiser. “They’ve become icons of our taproom.” So when she and her co-owners were batting around ideas for a mural, the answer was obvious: Sloth and Selleck, together forever. “It’s all part of our sense of humor,” she says. “We’re not all morbid at Burial.”


Tom said: “For me, no Christmas dinner is complete without really good roasties. Get yourself some quality potatoes and roast them in goose fat – it’s the best way to make them lovely and crisp on the outside and soft, warm and fluffy in the middle. I can never resist pinching a few when no-one else is watching before they even reach the dinner table."

Ingredients

1kg potatoes – preferably Maris Piper, peeled and halved or quartered depending on size

Method

1.Place a large roasting tin in the oven, and preheat the oven to 200C/Gas Mark

2.Meanwhile, wash, peel and cut each of your potatoes into two or four equal sized pieces. Place the potatoes in a large pan, add a pinch of salt and cover with water, then bring to the boil.

3.When the water reaches boiling point, lower the heat and simmer for a few minutes. Add the goose fat to the hot tray and place back in the oven for a few minutes.

4.Drain the potatoes, shaking and bashing them a bit as you do so to get them nice and fluffy. Very carefully place them into the roasting tin, covering each all over in fat – use a spoon or fish slice to mix it all up.

5.Spread the potatoes evenly in the tin, then pop them back in the oven.

6.Roast for 15 minutes, turn the potatoes over and place back in the oven for another 15 minutes, then repeat for a third time, making sure they are really golden and crispy.

To serve: Sprinkle with salt and serve with your choice of roast.


Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.

The Guinness cream lends a malty, slightly bitter richness to this Irish classic.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Baking is always easier with a video to show you the steps! If you like to watch your recipes, check out some of these dessert recipe videos. They make baking delicious desserts a breeze.

Are you on Team Pie? Then you need to see this selection of delicious pie recipes! Whether you're in the mood for a slice of pie with chocolate or just want to stick to the classics, there's a recipe for you!

About TheBestDessertRecipes.com

TheBestDessertRecipes is dedicated to the best dessert recipes and baking tips. From easy cookie recipes to recipes with cake mix, we find and deliver the best desserts ever from all over the web. Plus, we feature free product reviews and giveaways of all the latest and greatest products including baking gadgets, cookbooks, food, and more. TheBestDessertRecipes is a wonderful online resource for bakers and dessert enthusiasts of all skill levels.


A road trip across the cornbelt of America finds a reader enjoying an unexpected surprise of a beer in Iowa. The Replicator tracks down the story behind the beer, the brewery, and a recipe.

Ask Mr. Wizard
Ask Mr. Wizard

When substituting bittering hops, how important are the hop characteristics? It would seem that the boiling of the hops destroys most everything except the desired bitterness. Also, the hop substitution guide lists Northern Brewer as a substitute for Perle but not the reverse. Can you clarify this for me?

Welcome to the Brew Your Own Community
Welcome to the Brew Your Own Community

Hi! I'm Brad, Publisher of Brew Your Own. Our mission is to deliver well-researched homebrewing information in a clear way to help people pursue their passion for making great beer at home. We try to be informative without being intimidating. This is, after all, a hobby not a job. So, we give you scientifically-sound information in an entertaining format that never loses sight of the how-to mission we have. We want to give you the skills to craft great beer at home. That's why we not only publish proven recipes, but we also write about common brewing problems (Ask Mr. Wizard) and provide you with information, tips, DIY projects, and techniques so you can make your own world-class beer. For over two decades Brew Your Own magazine has earned the respect of homebrewers worldwide with our mix of how-to content in the hobby's largest paid circulation publication. Digital members now have access to thousands of these tested and reviewed recipes, techniques, and projects and complete access to recent and current issues of Brew Your Own magazine as well as our Special Issue library. The majority of this updated homebrewing content is being released digitally here for the first time to our digital members. I don't think you'll find homebrewing content of this quality and authority anywhere else online. We'd love to have you join us as a member!

Cheers, Brad Ring

What Readers Say About Brew Your Own
What Readers Say About Brew Your Own

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BEST: KIND Madagascar Vanilla Almond

KIND Bars are relatively easy to find (think airports, drugstores, markets) and have a good overall nutrient profile. Some bars are higher in sugar than others, so always check the nutrition facts label first the Madagascar Vanilla is one of their best, with only four grams of sugar and seven grams of protein for 210 calories. On the downside, the ingredients in this KIND bar aren't as simple as many other bars on this list. It contains three types of added sugar, inulin (which can cause GI problems for people with IBS) and soy lecithin, an additive.


Pinterest's 15 Most Popular Pins Of All Time

New social media darling Pinterest is growing by leaps and bounds. Experian recently ranked the site as the web's third most popular social network (behind Twitter and Facebook), up from seventh place in November of 2011. Impressive!

So what are people sharing on Pinterest? With a majority of female users (estimates range from as low as 58 percent to a whopping 97 percent), the site is overflowing with tasty recipes, pretty photos and cute craft ideas. According to Pinterest data directory Repinly, 29.5 percent of the most popular pins come from the food and drink category the category of DIY Crafts receives the next-highest amount of pins, at 13.4 percent of total. Indeed, Repinly shows that the most-repinned posts usually feature attractive photos of edibles that link to or are captioned with the items' recipes.

Take a look at the slideshow (below) to see the most popular pins of all time, based on stats pulled from top pinners' public profiles and posts. For more gorgeous Pinterest fun, check out our slideshow of the 27 prettiest pinboards you need to follow. If you want to start pinning like a pro, check out our guide to the 11 handiest Pinterest tools.


Hot Caramel-Popcorn Bourbon Apple Cider

When it's numbingly cold out, you can't go wrong pouring a nip of warmth-giving bourbon into a mug of hot apple cider. In this recipe, we make that classic pairing even better by steeping the bourbon with caramel popcorn, giving the drink a nutty, toasty flavor. Because all popcorn needs butter, we float a pat on top of the finished cocktail.