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Oct 26, 2014

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The grill's hot. The burgers, chicken breasts and vegetable kebabs are sizzling. The chef, spatula in hand, stands at the ready. And on the table sits a glass of beer. Inevitably, there's beer. Just as fall marks the march of cold-climate dwellers back to their outdoor grills, so is the ritual marked by griller's hand wrapped around a cold brew. To most veteran barbecue chefs, beer's a vital component of outdoor cooking. But the funny thing about beer is that all we ever seem to do with it is, well, drink it.


by Bob Blumer
Online Only
In the world of numerals, one is the loneliest number.

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by Tina Caputo
U.S. Vol. 3.5
Despite my best artistic efforts, my sushi came out looking like some kid had run it over with his bike.

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by Debbie Elkind
U.S. Vol. 5.4
Whether fiery hot or comparatively mild, when it comes to Thai food, harmony's the guiding principle.

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by Bob Blumer
U.S. Vol. 3.2
Is it just my ungratefulness or does everybody find it excruciatingly frustrating to receive expensive and useless things when there's a long list of basic necessities that they, well, need?

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More Eat Articles >

by Tasting Panel
On-line Only
Perfect for Summer

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by Tina Caputo
U.S. Vol. 2.2
As a gal who's slung sushi for a living in Japanese restaurants from London to San Francisco, you'd think I'd have learned a little something about sake along the way.

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by Angelina Malhotra-Singh
Online Only
There are two types of tequila people: those who got sick on Cuervo during spring break and never went back, and those who enjoy a fine tequila in the way you'd savor a smooth scotch. (Cue rap music.)

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by Greg Duncan-Powell
U.S. Vol. 5.4
If any spirit sums up what spirits are about, it’s whisky. It adapts to where it’s made, who’s drinking it and why. It can be as sophisticated as high tea and as rough as three-day stubble. Sipped or slugged, it can inspire art or arson.

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More Drink Articles >

by Rosina Tinari Wilson
Online Only
Tucked in between the Italian Riviera and the Alps of France and Switzerland, Piemonte (pyeh-MOHN-teh) has aptly been called Italy’s “green treasure chest.”

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by Chad Davidson
U.S. Vol. 3.2
In Montalcino, there's no shortage of excruciatingly quaint hilltop towns; no problem making you feel like writing home to say, "Sell everything. Never returning."

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by Tina Caputo
U.S. Vol. 2.3
Let's raise a toast to these lovely ambassadors of the grape and honor their contribution to the success of the California wine industry as it stands today.

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by Scott Stavrou
U.S. Vol. 5.3
Being a good poker player requires something few people do in today's short-attention-span society: paying close attention to everything.

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More Play Articles >


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