Food & Drink

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Titanic’s last lunch menu sold

A menu for the last luncheon served to first class passengers on the doomed Titanic…

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Café FOAM in Stockholm, Sweden

With a friendly and captivating design, mixing style and passion, Café FOAM was envisioned by…

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Illy Temporary Shop in Milan, Italy

A temporary shop for the famous coffee brand Illy was recently created in Milan, Italy,…

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Culinary Professionals Awards Announced

Winners of the annual International Association of Culinary Professionals Awards which honors the best in…

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San Francisco’s Imperial Tea Court

San Francisco’s world-famous Imperial Tea Court is renowned as an exclusive source for many of…

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Edmund Fitzgerald Porter by Great Lakes Brewing Company

The Edmund Fitzgerald is a legend in the Great Lakes region. The sinking of the…

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Estrella Damm Inedit Beer from Ferran Adrià

Estrella Damm Inedit is a unique beer comprised of barley malt and wheat, flavored with…

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The American Whisky Trail: Maker’s Mark

If American whiskey was an iconic actor it would be Clint Eastwood: honest, strong, deceptively…

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Le Cirque Hits the Road

Le Cirque’s famous French cuisine isn’t limited to its New York and Las Vegas locations…

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100,000 Scovilles Naga Chilli Vodka

The 100,000 Scovilles Naga Chilli Vodka is reputed to be the world’s hottest. It’s 80…

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Diner des Grands Chefs in New York

About 45 top chefs from around the world will descend on New York City next…

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Nathan Myhrvold on “hyperdecanting” wine with a blender

(Photo above courtesy of Dr. Myhrvold’s book, Modernist Cuisine — read our previous post: Modernist…