The French cognac maison celebrates its 250th anniversary with the release of Hennessy 250 Collector Blend.
Valentine’s Day calls for chocolate, and this recipe for a small but satisfying ultra-chocolaty cake from Butter Celebrates!, the latest cookbook form Vancouver’s Butter Baked Goods, does the trick whether you’re sharing it with someone or not.
Determined to liberate bonbons from their “guilty pleasure” status, San Francisco native Ben Tseitlin began making chocolate in 2009, using ingredients that left him feeling good post-indulgence.
If patience is a virtue, then Acetaia del Cristo is overflowing with goodness.
Temporarily closing the doors on his celebrated Copenhagen restaurant, chef René Redzepi has once again transferred his entire staff and their families to the opposite side of the globe to be immersed in discovering delicacies unique to his chosen country.
In honour of Chinese New Year, Kit Kat Studio will offer an edible 24-karat gold leaf–enrobed Kit Kat bar flavoured with rare Feng Huang Dan Cong Oolong tea from Guangdong, rose petals, and sweet lychee, finished with rose jelly and wrapped in red silk.
Along with the renaissance of old-world culinary practises like canning, fermenting, cheese-making, and charcuterie, it seems the concept of using every little last bit has been born anew.
“We’re trying to not take ourselves too seriously,” says co-owner Eryn Dorman of Latab’s whimsical air. Yet that’s only as far as the décor is concerned; the food is seriously good.
FROM THE ARCHIVE: Nature’s Path is North America’s largest family-owned organic, non-GMO cereal brand, led by its impassioned founders Ratana and Arran Stephens.