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What’s The Deal With These Tequila Lawsuits?
Class-action suits in the United States allege that major tequila brands such as Don Julio, Casamigos and others are using industrial cane spirit, violating the 100% agave requirement. The Mexican Tequila Regulatory Council (CRT) permits up to 1% of certain additives without disclosure and maintains continuous inspections, which defendants cite to refute the claims. A criminal complaint filed in Mexico further alleges that some bottles would not even meet the lower mixto standard, intensifying calls for stricter labeling. The controversy highlights gaps in transparency and potential regulatory weaknesses in a $14 billion industry.
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Why This 20-Year-Old Pasta Dish Is Still a Bestseller in San Francisco
Chef Michael Tusk’s agnolotti, inspired by a 1990s Piedmont restaurant, has become a staple at his San Francisco venues Quince and Cotogna. The dish, featuring a roasted pork, veal and rabbit filling with herbs and a Nebbiolo‑deglazed sauce, sold up...
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Are Additive-Free Spirits Actually Healthier?
Additives such as caramel coloring, sugar, glycerin and oak extract are permitted in many distilled spirits, but the allowed percentages differ across categories and countries. Producers use them to standardize flavor, texture and appearance, while some brands market additive‑free bottles...
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How This Grocery Store Turned Shopping Into a Farmers Market Experience
Sprouts Farmers Market has built more than 480 stores around a market‑style produce department, making fresh fruits and vegetables the centerpiece of the shopping experience. Produce accounts for roughly 20% of the chain’s total sales and occupies about 15% of...
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This 130-Year-Old Italian-American Legend Is Heading to Scotland This Summer
Rao’s, the 130‑year‑old Italian‑American institution famed for its tiny New York dining room, will open a four‑month pop‑up at Scotland’s historic Rusacks Hotel in St. Andrews from May through September 2026. The residency will serve the restaurant’s signature dishes—meatballs, seafood...
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Alex Guarnaschelli Shares Her Simple Secret to Fluffy Pancakes
Chef Alex Guarnaschelli reveals a simple trick to make pancakes ultra‑fluffy: separate egg yolks and whites, whip the whites, then fold them into the batter. She also advises letting the batter rest 10‑15 minutes to fully hydrate the ingredients. The...
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7 Frozen Fruits and Vegetables Chefs Prefer Over Fresh
Chefs are increasingly choosing flash‑frozen fruits and vegetables over fresh produce because rapid freezing locks in sugars, texture, color, and nutrients. Items such as peas, artichoke bottoms, butter beans, sweet corn, black currants and blueberries rank among the top frozen...
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Cà Phê Trứng (Vietnamese Egg Coffee)
Vietnamese egg coffee, or cà phê trứng, was invented in Hanoi in 1946 as a creative response to a milk shortage, blending whipped egg yolk, condensed milk, and sugar with robusta coffee. The drink relies on a slow‑drip phin brew that produces...
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Scientists May Have Found the Perfect Ingredient for Better-Melting, Higher-Protein Dairy-Free Cheese
University of Arkansas researchers have developed prototype plant‑based cheeses using isolated proteins from rice grain fractions—brown rice, rice bran, and broken kernels. The cheeses contain about 12 % protein, markedly higher than most commercial vegan cheeses, and each protein source imparts...
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Costco Now Lets You Order Custom Cakes Online — Here’s How It Works
Costco has introduced a digital ordering channel for its custom cakes through the member app, ending a decades‑old paper‑form process. Shoppers can now select size, flavor, and decorations on their phones and receive an email receipt confirming the request. The...
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Regal Sunshine
The Regal Sunshine cocktail, launched at Los Angeles’ Queen’s Raw Bar & Grill, mixes equal parts añejo rum and Cognac with lemon, simple syrup, and a grapefruit peel. Created by veteran bartender Eric Alperin, the drink revives a 1932 "Sunshine"...
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4 Tricks a Philadelphia Wine Pro Uses to Make Wine Less Intimidating
Philadelphia restaurateur Chloe Grigri leverages conversational storytelling, single‑serve canned wines, and a relaxed French‑bistro atmosphere to demystify wine for newcomers. At her venues—Good King Tavern, Le Caveau, Superfolie and the newly opened Supérette—she pairs travel‑inspired anecdotes with approachable formats like...
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Sinigáng Is the Bold, Sour Soup That Defines Filipino Flavor
Sinigang is a thin, sour Filipino soup built around tamarind that epitomizes the nation’s palate. Historically a seafood‑based broth, it now embraces pork, beef, or plant‑based proteins and a wide array of vegetables. The dish’s adaptability has allowed Filipino immigrants...
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Peter Luger Steakhouse Just Released Its Very Own Jägermeister-Style Spirit
Peter Luger Steakhouse has teamed with Brooklyn distiller Faccia Brutto Spirits to launch Lugermeister, a German‑style herbal liqueur. The 30% ABV digestif blends botanicals such as juniper, licorice, poppy seed and cacao, and is positioned as a post‑steak digestif. It...
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Restaurants Are Courting Solo Diners With Perks Like Free Champagne and Custom Puzzles
Solo dining is surging, especially among Gen Z, with a 32% year‑over‑year increase. Restaurants are redesigning the solo experience by offering complimentary journals, puzzles, interactive cocktail wheels, and single‑portion menu items. Many venues also treat single guests to free champagne,...
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Seafood-and-Seaweed Chowder
Chef JP McMahon introduces an Irish‑style seafood and seaweed chowder that blends dry hard cider, kelp, and shellfish. The recipe, detailed in Food & Wine, highlights dried kelp or kombu for a salty umami base and incorporates pollock or cod,...
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My Secret to Crispy Chicken Thighs Isn’t a Technique — It’s a Pantry Staple
Food & Wine reveals that a simple rub of kosher salt and baking powder dramatically improves the crispness of oven‑roasted chicken thighs. In tests, a 3:1 salt‑to‑baking‑powder ratio, especially when combined with an overnight dry brine, produced skin that was...
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The Best Grocery Store Fried Chicken, According to a Man Who’s Trying Them All
Content creator Johnny Novo, famed for rotisserie chicken reviews, has turned his focus to ranking grocery‑store fried chicken across the United States. After sampling over 100 offerings, he highlighted five standouts—Publix, Stater Bros., Jewel Osco, ShopRite, and Stop & Shop—based on crust, seasoning,...
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Makroud (Date-Filled Semolina Cookies)
Warda Bouguettaya, a 2022 James Beard Outstanding Pastry Chef, co‑owns Detroit’s Warda Pâtisserie and has introduced traditional North African makroud—date‑filled semolina cookies—to a U.S. audience. The recipe emphasizes a soft Deglet Noor date paste, orange‑blossom‑infused honey syrup, and precise frying at 350 °F for...
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This Maine Seafood Processor Quietly Serves Uni for Lunch — at a Fraction of the Usual Price
ISF Trading, one of the nation’s largest sea‑urchin processors, opened its break‑room cafeteria in Portland, Maine to the public, letting anyone eat uni straight from the source. The facility now processes about 5,000 pounds of green sea‑urchin daily, roughly 40% of...
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Still Using Crushed Red Pepper? Here’s What Italian Chefs Reach for Instead
Italian chefs are urging home cooks to replace generic crushed red pepper with Calabrian chile flakes, a Southern Italian specialty known for its sweet, nuanced heat. Grown in Calabria’s volcanic soils and sea‑influenced climate, the peppers deliver fruitiness, woodsy and...
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Meet the US Coffee Shop Ranked No. 1 in the World for 2026
Onyx Coffee Lab, an Arkansas‑based roastery with eight locations, has been crowned the No. 1 coffee shop in the world for 2026, the first U.S.‑born brand to top the World’s 100 Best Coffee Shops list. The ranking, compiled from over 15,000...