Now that it’s no longer considered the enemy, we should be fully embracing the animal fats our grandparents cooked with. Plus, anything cooked in lard tastes way better than anything cooked in olive oil.
Researchers have found evidence of pulque, a viscous booze made from maguey plants that looks a lot like bodily fluids, among ancient amphorae in Mexico. People weren’t just getting drunk—they were drinking it to survive.
A New Zealand businessman and conservationist has developed a solution for helping the critically endangered weka, or Maori hen: turn them into the next high-end delicacy by farming them for food.
Lofty 19th century Romantics were really into knocking back absinthe because they believed that it allowed them to transcend the mere mortals of this earth. Sadly, absinthe isn’t actually hallucinogenic and any tripping was all in their heads.
Robusta coffee beans have been dogged by deep, long-standing prejudice in the java industry. One London company is hoping to spearhead a revival because global warming and increased international demand means quality coffee supplies can’t come from fine Arabicas forever.
After just one taste of extra-creamy Pierre Robert, Brillat-Savarin, or Delice de Bourgogne, the sky seems brighter, smells are sweeter, and that hand caressing the small of your back feels like melting velvet.