Nutrition

Is Chewable Coffee Really The Future?

The coffee routine is a delicate balance. For me, waiting until after I’ve settled in at the office, until around 10 in the morning or so, proved to be helpful because then I didn’t have to worry about getting stuck waiting around during my commute with a bladder filled with coffee. But the glaring downside is that I also don’t have any caffeine really running through my veins until, at best, around 11:30ish. That’s so close to lunch that I always worry I’m going to spend my morning like a coffeeless zombie, sluggish and uninspired. Yet rushing a caffeine fix…

Richard Linklater’s Crowning Achievement: His Very Own Beer

Everybody Wants Some Beer honors Richard Linklater Credit: Alamo Drafthouse Austin Beerworks and the Alamo Drafthouse, a movie theater chain based in the capital, have collaborated on a beer brewed in honor of Texas native Richard Linklater’s new film, Everybody Wants Some!! The brew, aptly named Everybody Wants Some Beer, is a crisp, easy-drinking lager that's hitting Austin stores and select Alamo Drafthouse locations in Texas this month. RELATED: The 101 Best Beers in America “We love celebrating films and filmmakers we’re passionate about in unique ways... and we love beer. We like to say ‘Drafthouse’ is in our name…

How to Make the Perfect Grilled Chicken

Credit: Noel Barnhurst / Getty Images Nothing seems easier to cook than chicken, which is why you probably find yourself messing it up constantly. It's a reasonably priced cut of meat, so when you overcook, undercook, or slap the wrong sauce on it, it's easy to soldier through whatever you're eating and have a tasty dessert to make up for your lackluster meal. The problem is that chicken can be kind of boring. Since the average person eats approximately 53 pounds of chicken per year, we asked Chef John Hogan of Chicago restaurant River Roast for some tips on how…

How to Make New York-Style Pizza at Home

Making pizzas at Franny's in Brooklyn, New York. Credit: Melina Mara / The Washington Post / Getty Images New York ruins you on pizza. Spend enough time there, and you’ll come to expect to find a slice shop on every corner. Of course, not every city can deliver.Pizza alone isn't what makes "The Big Apple" sound like the misnomer it is: It's those classic slice shops, and the pizza makers and eaters they harbor, that make New York City a pizza town. No one knows that better than the creators of The New York Pizza Project, once a blog and…

Getting Creative with Nachos

Credit: Wanwisa Hernandez / Getty Images Don't be that party host who invites 20 friends over and serves them 30 pounds of soggy takeout wings and Tostitos covered in congealing queso. Nobody likes that person. Get creative with what you whip up to feed the hungry masses gathered around your couch — give them something to talk about. RELATED: From Braised Pork to Kimchi: The World’s Most Innovative Nacho Recipes That goes no less for traditional appetizers, including nachos. "There are the guys who are always gonna order pizza, and that's just what they do," laments Chicago-based private chef and…

Sweet and Spicy Chili, Carolina Style

Credit: MCT / Getty Images Chili has often been claimed as a dish of the West: It conjures up visions of Wyoming cowfolk coaxing the flavor out of meat and spices out on the range, and of die-hard Texans at chili competitions. It's more, you might think, the purview of the Denver Bronco fanbase than the Carolina Panthers. But you'd be wrong: Chili culture not only thrives east of the Mississippi, it's become a staple in the Carolinas. And there, the debate isn’t over leaving out beans or adding tomatoes, it's whether to eat it piled onto a hot dog…

American Fine Dining Isn't for You, Per Se

A dish served in an egg shell at Thomas Keller's Per Se. Credit: Rob Kim / Getty Images for Starwood Preferred Guest As everybody who follows food writing already knows, New York Times food critic Pete Wells recently published a devastating review of Thomas Keller's Manhattan restaurant Per Se. Situated in a kind of jewel box on the third floor of the Time Warner Center near Columbus Circle, Per Se frequently appears in the top ten on lists of the world's greatest restaurants. It boasts three Michelin stars, and the New York Times gave Per Se four stars — the…

How to Chug Beer: Tips from the World's Fastest Beer Miler

Lewis Kent won the 2015 Beer Mile World Championships in part due to his lightning-fast chugging. Brooks runner Lewis Kent broke the world record at the FloTrack Beer Mile World Championships with a time of 4:47.17. As the only dedicated beer-mile athlete on the Brooks team, Kent specifically trains for an event that consists of chugging four beers between running four laps around a quarter-mile track. Kent cracked his former record of 4:51.9 by throwing back 12-ounce bottles as if they were shots, guzzling each of the four beers in less than nine seconds and knocking down his first beer…

Dang, That's Some Good Whitefish Salad

Smoked fish has been a staple of the American Jewish table since it arrived with Eastern European immigrants in the late 1800s. But whitefish salad, traditionally a way for appetizing stores to use up whitefish scraps, has only been elevated to iconic status over the past 50 years. (In accordance with Jewish kosher laws, appetizing stores, of which there are now only a handful, traditionally sold prepared fish and dairy dishes, and delicatessens sold meats.) When bagels became delivery vehicles for spreads and salads in the 1960s, an innovation that Arthur Schwartz, former executive food editor of the New York…

3 Takes on Tomato Soup, from Classic to Spicy

There's few more comforting lunches on a chilly day than a hot bowl of savory tomato soup paired with a buttery grilled cheese. Despite being hearty and rich, it's actually simple to make, involves few ingredients, and surprisingly healthy. "It's warming, beautiful to look at, and pairs well with all of our other favorite foods like cheese, bacon, and bread. But what we may not realize is that we also love tomato soup due to its umami, or naturally occurring glutamate. It opens our palates to taste more sensitively and brings out the flavors of the foods paired with it,"…