The Return of the Tiki Bar
The tiki bar -- that escapist Polynesian pop icon of the fifties and sixties -- is making a 21st century comeback according to the Wall Street Journal.
Tiki Doesn't Have to Be Tacky [Wall Street Journal]
Lovely Lady Lagers
Brewing your own beer at home has emerged as a popular new fad among young women reports the Los Angeles Times.
Brewing calls to a new generation -- and to women [Los Angeles Times]
Next Big Thing: Local Flour
Are fresh and local regional flours the next big thing for the heirloom tomato- and heritage pork-eating locavore set?
The Incredible Shrinking Supermarket
Many of the large supermarket chains are launching smaller, leaner stores designed for a speedier shopping experience.
Overweight Wines
Railing against pretentious and environmentally-unfriendly "big bottom" wines bottled in thick, heavy, showy bottles.
More New Frankenfoods: "Tommango"
"Tommango," a new tomato/mango flavor developed for beverages and smoothies, is among a new breed of flavors that combine unusual parings of ingredients.
Rillettes Renaissance
Rustic rillettes -- meat, fish, or vegetables braised with fat until tender and packed into jars -- are newly popular among chefs. Amy Scattergood shows you how to make your own "brown jam."
Ice Snobs
"Did you say you like your cocktail with a cube or a lozenge or a tube with a dimpled end? Do you want that iced tea served over crushed or would you prefer fragmented?"
Soft Serve Gets Serious
Soft serve ice cream has become an appealing medium for culinary experimentation.
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