These past few days, I’ve had baking on the brain. Why? Probably because I always seem to want the stupidest possible thing available to me, and cranking up the oven in 90+ degrees heat ranks way up there. (As we’ve…

I don’t think any member of Team Meal Ticket has ever met a pairing notion we couldn’t get behind, so yeah, this very helpful video game + beer pairing guide from Barcade‘s Paul Karmizian got my attention. If you’re able…

It’s an age-old question: How come Japan gets all the good stuff? Like, I’m sorry, in Japan there are ramen burgers and we’re still eating our ramen out of bowls like it’s the Middle Ages or something? UNFAIR. Anyway, thanks…

Modern Farmer pulled together these “12 Fantastic Victory Garden Posters” from WWI and WWII, and guess what? They are actually fantastic—particularly the directive to “Can vegetables, fruit, and the Kaiser, too.“ – While we’re talking listicles: Buzzfeed rings in with…

The defining quality of charcuterie, I think, is terror. Even for someone who regards herself as a generally fearless home cook, the realm of cured meats always lies just a bit beyond the pale. When I wanted to start making…

If you’ve spent time in Chicago (or just spend way too much time reading about food and drink), chances are good you’ve wondered about malort, the notorious wormwood-based liquor with Swedish roots. NPR’s The Salt has a good article about…

Tomorrow night’s free beer tasting at the NoLibs branch of the Foodery (837 N. 2nd St.) will offer a little something extra: tastes of a new Philly-made spice blend called St. Lucifer Spice. The combo of habaneros, garlic, salt and…

Food Republic is celebrating “grilling month” (our hearts skipped a beat thinking we’d somehow missed the memo on a great bullshit national food holiday, but it turns out it’s just a sitewide thing, phew) by sharing their favorite smoked beers.…

If we’re being really honest, my attempts at eating seasonally often only apply to foods I could take or leave anyway (raw tomatoes? I’ll wait until July, thanks). I continue to let avocados, on the other hand, make me look…