Mozzarella sticks are celebrated as a versatile and beloved appetizer, transitioning from happy hour snacks to late-night munchies. The author reminisces about their experiences with mozzarella sticks at Denny’s and Red Robin, praising the latter for serving them with ranch instead of marinara sauce. Despite changes in lifestyle and the closure of some favorite establishments, the author continues to enjoy mozzarella sticks at home with the help of an air fryer, particularly the TGI Fridays version.

Korea's Peace Gems are historical sites in and around the DMZ and other parts of the country that offer visitors insights into the events of the last century, including the Korean War. The DMZ, established in 1953, serves as a buffer zone between North and South Korea and includes the Joint Security Area in Panmunjom. Observatories like the Odusan Unification Observatory provide views into North Korea. The DMZ also features peace-themed trails that highlight the area's transformation into a de facto nature reserve. In Seoul, the War Memorial of Korea educates visitors on the country's military history, while the UN Memorial Cemetery in Busan honors fallen UN soldiers and promotes peace.

Spring brings a wave of new food-centric books from local authors, featuring titles like Ashley Rodriguez's 'Rooted Kitchen,' Geraldine DeRuiter's 'If You Can’t Take the Heat,' and Kat Lieu's 'Modern Asian Kitchen.' These books offer a mix of seasonal recipes, personal anecdotes, and cross-cultural culinary adventures, each with a unique and engaging style.

Hidden Gems Weekend Market in Snohomish County offers a diverse array of regional Mexican delicacies, including Sinaloa-style roasted chicken, pit-roasted lamb, and tejuino. The market, which runs from April to September, features around 300 vendors selling various foods and crafts. New additions this year include an Indian chaat stand offering unique dishes like mac-and-cheese pakora and kulfi.

Seaweed, particularly dulse and kelp, is gaining attention as a sustainable and nutritious food source in the United States. Alanna Kieffer, who farms dulse in Oregon, and chef Luca Ponti of Portland Cookshop, advocate for its versatility and environmental benefits. Seaweed farming, especially kelp, is expanding rapidly, with Maine leading in production. Organizations like the Native Conservancy support Indigenous kelp farming in Alaska, while in Hawaiʻi, groups work to preserve limu diversity. Seaweed can be used in a variety of dishes, offering umami flavor and important nutrients. Despite regulatory challenges in some states, the industry is growing, with products available online and in stores like Whole Foods.

Scenic Luxury Cruises introduces The Chairman’s Collection, curated by founder Glen Moroney, featuring ultra-luxury expedition voyages on the Scenic Eclipse and Scenic Eclipse II yachts. The collection offers intimate cruises to remote destinations like Eastern Greenland, Iceland, and Antarctica, with a focus on adventure and luxury. The ships are equipped with helicopters, a submersible, and a Discovery Team of experts. The article also mentions Emerald Cruises, part of the Scenic Group, which provides yacht cruises in various regions.

Mexican cheese culture, though relatively new compared to Europe and Asia, is deeply ingrained in the country's culinary traditions. Fresh cheeses like queso fresco, panela, and requesón dominate, with 80% of Mexican cheeses being fresh. Quesillo, also known as queso Oaxaca, is the most famous Mexican cheese, known for its rich, buttery flavor and iconic strands. Asadero, from Chihuahua, is another notable cheese, praised for its melting qualities. Mexican aged cheeses, such as queso tipo Manchego, are also popular, though they differ from their European counterparts.

The author describes a snorkeling experience in the Campbell River during a salmon run in the Pacific Northwest. With high salmon numbers, the town of Campbell River was abuzz, and the author decided to view the event from the perspective of the fish. The experience was chaotic and challenging, with the author struggling against the current and debris while observing the salmon's calm and controlled movements. The journey provided a new respect for the salmon's migration and a unique insight into the underwater world.

A travel writer recounts a chaotic two-week road trip through the Balkans, highlighting a transformative experience at a monastery in Kosovo. Despite numerous setbacks, including health issues and logistical challenges, an unexpected encounter with a calf at the monastery alleviates the writer's travel anxiety. The narrative emphasizes the unpredictability of travel and the joy found in unplanned moments, ultimately leading to a more relaxed and adaptable approach to future trips.

A comprehensive guide to the top 16 activities and attractions in Seattle, highlighting experiences from the Puget Sound to downtown. The article emphasizes the unique charm of the city, including sailing hot tubs and Indigenous cultural centers, making the famous drizzle seem insignificant.

Chris Bolton, a certified Reef Guardian, practices sustainable fishing on the Great Barrier Reef, supplying premium fish to Australia's top chefs like Josh Niland and Lennox Hastie. Bolton's operation, which includes hand-line fishing and adherence to sustainability standards set by the Great Barrier Reef Marine Park, showcases the potential for sustainable fishing practices. His clients include Orpheus Island Lodge, which offers fishing charters and chef-cooked seafood feasts featuring the day's catch. Bolton's approach to fishing, which includes using a battery-operated motor to avoid damaging coral and the ikejime method for humanely killing fish, is presented as a model of sustainability that could influence the wider fishing industry.

A new bacon cooking technique, dubbed 'Twisted Bacon,' promises to cook more bacon slices efficiently while achieving an ideal texture. The method involves twisting bacon slices and baking them on a parchment-lined sheet tray, allowing for better air circulation and crispiness. The author tested the technique using a toaster oven and found it effective, producing 14 slices of perfectly textured bacon. The method also simplifies cleanup, making it a practical solution for families. The technique's origin is credited to Instagram users Al Dente Diva, @lowcardstateofmind, and @house.of.keto.

The article describes a surprising and enjoyable experience on Amtrak’s Coast Starlight train, highlighting its scenic route and comparing it favorably to the cheaper and faster Cascades route. The narrative emphasizes the unique aspects of the journey, likening it to a national park experience.

The article shares a useful kitchen hack for measuring sticky ingredients like peanut butter and tahini more efficiently by spraying the measuring cup with cooking spray. This trick helps the ingredients slide out easily, ensuring accurate measurements and less mess. The author also highlights other unconventional uses for cooking spray, such as preventing cheese graters from sticking and removing price tag stickers.

Outdoor gear companies are making strides in plus-size clothing, but challenges remain. The article reviews the best plus-size jackets for travelers, highlighting the Women's Dryfecta Rain Coat by Duluth Trading Co., Women's Montana Relaxed Fit Insulated Jacket by Carhartt, Women's StratusTherm Hooded Down Jacket by Eddie Bauer, Women's SuperStrand LT Hoodie by Outdoor Research, and Women's Snowcrew Jacket by Outdoor Research. Each jacket is evaluated for its performance in various conditions, with specific attention to waterproofing, warmth, and packability. The article underscores the need for more inclusive sizing and better availability in stores.

Durian, known as 'The King of Fruits,' is celebrated for its unique flavor and cultural significance in Southeast Asia. Despite its strong smell, which often deters people, durian is versatile and beloved. There are over 500 varieties, with Musang King, Monthong, Kan Yao, Durian Hokkien, Puyat, and Durian Baan being some of the most notable. The article highlights various ways to enjoy durian, including freeze-packed fruit, ice cream, freeze-dried snacks, and mochi. It also provides tips on how to prepare and cook with durian, emphasizing its culinary potential and the expertise of chefs who use it in innovative ways.

The article discusses a popular kitchen hack for storing bread that eliminates the need for bread clips. The method involves twisting the bread bag tightly and folding the remaining plastic over the bread to keep it sealed. The author contrasts this method with their own and their husband's preferences, noting the hack's popularity on social media platforms like TikTok and Instagram.

Sarah Penn, owner of Ravenna's Pair restaurant, partnered with chef Janet Becerra to make Becerra's pop-up, Pancita, a permanent fixture. This collaboration allowed Becerra to bring her modern Mexican cuisine to a broader audience without the financial risks typically associated with opening a new restaurant. The partnership has been successful, with Pancita gaining a loyal customer base and critical acclaim. Becerra's mission to reconnect with her heritage and share it with others has been realized through this unique restaurant model.

The Chili's Baby Back Ribs jingle, created in 1996 by ad man Guy Bommarito, became an iconic earworm in American pop culture. Despite Bommarito never having tasted the dish, the jingle's catchy tune and memorable lyrics have been covered by various artists and featured in numerous TV shows and commercials. The song's singer, Wolf Johnson, was honored with a unique barbecue-themed funeral. The jingle's influence extended to rival chains like TGI Fridays, which attempted to create their own memorable tune. The enduring popularity of the jingle highlights the power of a simple, catchy advertisement in embedding itself into cultural memory.

Mexican cheese culture, though relatively new compared to European and Asian traditions, is deeply ingrained in the country's culinary practices. Fresh cheeses like queso fresco, panela, and requesón are widely produced and consumed, with 70% of cheese made by small-scale producers. Stretched curd cheeses such as quesillo (or queso Oaxaca) and asadero are also popular, known for their excellent melting qualities. Aged cheeses like Cotija, which has a protected denomination of origin, add complexity and flavor to various dishes. As Mexican cuisine gains popularity in the U.S., these regional cheese varieties are becoming more accessible.

The article explores the curious tradition of decorating carrot cakes with tiny carrot renderings, a practice that has become iconic in American culinary culture. Experts like Stella Parks and Jessica Reed provide insights into the possible origins of this decoration, suggesting it may have started in either professional or home kitchens. The article delves into the history of carrot cake itself, noting its evolution and the role of companies like Pillsbury and Philadelphia Cream Cheese in popularizing certain elements. Despite various theories, the exact origin of the carrot decoration remains a mystery, symbolizing a broader issue of American desserts not being treated as a research-worthy category.

The Pacific Northwest's signal crawfish, described as superior in taste and size to Louisiana crawfish, remain underappreciated despite their abundance. Local chefs and fishermen advocate for the local species, highlighting its lobster-like qualities. Challenges include market demand and consumer familiarity. Fishermen like Charles 'Bubba' Kuhn and Mark Flahaut are optimistic about the growing interest, while chefs like Hiep Ngo push for greater recognition. Regulatory oversight by the Washington Department of Fish and Wildlife and logistical hurdles also play a role in the crawfish's market presence.

Sara Calvosa Olson, a Karuk cook, aims to restore California's Native cuisine through her new cookbook, Chími Nu’am: Native California Foodways for the Contemporary Kitchen. The book bridges the gap between traditional and modern diets, emphasizing the health benefits and cultural significance of native ingredients like acorns. Calvosa Olson's storytelling approach and practical recipes encourage readers to embrace sustainable food practices. The book also highlights the interconnectedness of food, culture, and the environment, offering a holistic view of reintegrating traditional diets into contemporary lives.

Mozzarella sticks are celebrated as the ultimate appetizer, seamlessly fitting into various dining scenarios from happy hours to late-night snacks. The author reminisces about enjoying them at Denny’s and Red Robin, highlighting their versatility and sensory appeal. Despite the decline of these chains, the advent of the air fryer allows for the continued enjoyment of mozzarella sticks at home, albeit with some imperfections.

Mexican cheese culture, though relatively new compared to Europe and Asia, is deeply ingrained in the country's culinary traditions. Fresh cheeses like queso fresco, panela, and requesón dominate, with 80% of Mexican cheeses being fresh. Stretched curd cheeses such as quesillo (or queso Oaxaca) and asadero are also significant, with quesillo being the most iconic. Aged cheeses like Cotija, which has a protected denomination of origin, add complexity to various dishes. The article highlights the regional nuances and the growing influence of Mexican cheeses in the U.S. food landscape.

Kosovo, a top travel destination for 2024, offers a blend of ancient traditions and modern adventures. Despite its small national museum, the country boasts rich cultural heritage sites like Prizren Fortress and the Old Bazaar in Gjakova. The article highlights the hospitality of Kosovars, the significance of preserving cultural treasures, and the burgeoning adventure travel industry in places like Peja. The capital, Prishtina, features vibrant street life and monuments celebrating Kosovo's independence. The piece underscores the resilience and warmth of the Kosovar people, making it a compelling destination for cultural and outdoor enthusiasts.

Utah's unique fry sauce, a blend of ketchup and mayonnaise, is a beloved regional condiment with a disputed origin story. While Arctic Circle founder Don Carlos Edwards is often credited with its invention, other claims suggest it was created by employees at Stan’s Drive-in. Despite its simplicity, fry sauce remains a cultural staple in Utah, with various local burger joints offering their own versions. The author fondly recalls their time in Utah and continues to make fry sauce themselves, emphasizing its regional significance.

Mexican cheese culture, though relatively new compared to Europe and Asia, is deeply ingrained in the country's culinary traditions. Fresh cheeses like queso fresco, panela, and requesón are widely produced and consumed, each offering unique textures and flavors. Stretched curd cheeses such as quesillo (or queso Oaxaca) and asadero are celebrated for their melting qualities, while aged cheeses like Cotija add complexity and sharpness to various dishes. The article highlights the regional nuances and growing popularity of Mexican cheeses in the U.S. food landscape.

The article discusses a new technique for cooking bacon called 'Twisted Bacon,' which allows for more slices to be cooked at once while achieving an ideal texture. The method involves twisting bacon slices and baking them, resulting in crispy yet chewy bacon. The author praises the technique for its efficiency and ease, noting that it works well in a toaster oven and potentially in an air fryer. The article also highlights the positive reception of the technique by the author's family.

The article highlights the difficulties faced by plus-size travelers in finding suitable cold weather gear. It discusses personal experiences and challenges, such as the lack of availability in brick-and-mortar stores and the need for extensive online shopping. The text also mentions efforts by some brands like The North Face and Outdoor Research to include plus sizes, but criticizes others for not promoting or stocking these sizes adequately. The narrative underscores the broader issue of fatphobia in society and the outdoor gear industry.

Maru Toledo, a culinary historian from Jalisco, is dedicated to preserving the region's disappearing recipes through extensive research, writing, and teaching. She collaborates with local elders and cooks to document traditional dishes, ensuring their survival. Toledo founded Mujeres del Maíz, an organization that employs local women to teach and promote Jalisciense cuisine. Despite challenges in funding, Toledo continues her work through classes and events, aiming to establish a formal research center to further her investigations. Her efforts have significantly contributed to the public knowledge of Jalisco's rich culinary history.

Mozzarella sticks are celebrated as the ultimate appetizer, seamlessly fitting into various occasions from happy hours to late-night snacks. The author shares personal anecdotes of enjoying mozzarella sticks at Denny’s and Red Robin, emphasizing their versatility and sensory pleasure. Despite the decline of these chains, the advent of the air fryer allows the author to continue enjoying mozzarella sticks at home, particularly favoring the TGI Fridays version. The piece highlights the superiority of ranch dressing over marinara sauce as a pairing for mozzarella sticks.

In the early 2000s, Seattle's happy hour scene thrived with recession-fueled deals, offering affordable culinary experiences and fostering community among diners and industry workers. Iconic spots like Flying Fish, Brasa, and Cascadia provided steep discounts on oysters, tapas, and gourmet dishes, drawing crowds during off-hours. The rise of the minimum wage, changes in dining culture, and the pandemic led to the decline of these bargain-basement happy hours. Today, while some establishments still offer happy hour deals, the era of ultra-cheap oysters and extensive food discounts has largely passed, replaced by modest incentives and a focus on maintaining staff well-being.

Albania is emerging as an under-the-radar food destination with a rich culinary culture influenced by its Mediterranean location and history under the Ottoman Empire. The country's agritourism industry is flourishing, with family-owned farms offering traditional foods and experiences that reflect the Albanian code of honour, besa. Prime Minister Edi Rama has been instrumental in promoting tourism and advocating for EU admission. Notable establishments like AgriTourism Huqi, Agroturizëm Gjepali, and Mrizi i Zanave showcase the country's commitment to sustainable tourism and preservation of cultural values. Chefs like Fundim Gjepali and Bledar Kola are reclaiming national pride through their culinary work, while the government supports the development of rural restaurants and farm stays.

Albania is emerging as an under-the-radar food destination with a rich culinary culture influenced by its Mediterranean location and history under the Ottoman Empire. The country's agritourism industry is flourishing, with farms like AgriTourism Huqi and Agroturizëm Gjepali offering traditional foods and experiences. Prime Minister Edi Rama is encouraging tourism and advocating for EU admission. Chefs like Bledar Kola and Altin Prenga are promoting Albanian cuisine and sustainable tourism. The article provides insights into planning a trip to Albania, highlighting places to stay and eat, and the importance of agritourism to the country's economy.

Albania is emerging as a notable food destination, blending Mediterranean and Ottoman culinary influences. The country's agritourism sector is flourishing, supported by government initiatives and local entrepreneurs reclaiming their heritage. Key figures like Fundim Gjepali and Bledar Kola are promoting sustainable tourism through farm-to-table experiences. The government, under Prime Minister Edi Rama, is facilitating international tourism and aiming for EU membership. The article highlights various agritourism sites and local dishes, emphasizing Albania's rich culinary culture and welcoming hospitality.

Lindsay Gasik and her husband Richard Koivusalo have spent a decade leading durian-focused tours around the world, timing their travels with monsoon seasons to taste durians at their peak. They visit both well-known and obscure durian-growing areas, engaging with local communities and exploring the history and stories behind durian varieties, such as the Musang King. Gasik's passion for history and durian craftsmanship is evident as she discusses the influence of soil, fertilizers, and harvesting practices on durian flavors, highlighting the fruit's diverse taste profiles and the intricate care that goes into its production.

Utah's unique fry sauce, a combination of ketchup and mayonnaise, has become a regional staple with a disputed origin story. While Arctic Circle founder Don Carlos Edwards is often credited with its invention, others like Ron Taylor and Ellis Peay from Stan’s Drive-in also claim a role. Despite its simplicity, the sauce has a distinct cultural identity in Utah, with various local burger joints offering their own versions. The sauce remains largely regional, occasionally appearing in neighboring states but retaining its strong association with Utah.

The article highlights seven must-try dishes in Guadalajara, emphasizing the unique flavors and cultural significance of each. From the sturdy birotes salados used in carnitas sandwiches to the flavorful birria and its variations, the text provides a detailed description of each dish. It also covers the comforting carne en su jugo, hearty frijoles charros, and the unique jericalla dessert. Additionally, it mentions the traditional tejuino beverage and the renowned tequila, offering insights into their origins and local significance.

Albania is emerging as a notable food and travel destination, blending Mediterranean and Ottoman culinary influences. The country's agritourism sector is flourishing, with family-owned farms offering traditional foods and experiences. Prime Minister Edi Rama is actively promoting international tourism and EU membership. Key figures like chefs Fundim Gjepali and Bledar Kola are reclaiming national pride through food, emphasizing sustainable tourism. The article highlights various agritourism sites and restaurants, showcasing Albania's rich culinary heritage and welcoming hospitality.

Albania, with its rich culinary culture influenced by Mediterranean and Middle Eastern traditions, is emerging as a notable food destination. The country's agritourism industry is flourishing, supported by government initiatives and the efforts of local chefs and landowners reclaiming their heritage. Key figures like Bedri Tila, Fundim Gjepali, and Bledar Kola are promoting traditional Albanian cuisine and sustainable tourism. The government, under Prime Minister Edi Rama, is facilitating international tourism and supporting local agritourism projects. Albania's unique blend of history, culture, and natural beauty makes it an attractive destination for travelers.

Travelers seeking spicy food can find unique culinary experiences in countries like China, Senegal, and Thailand, where the style and intensity of heat reflect the local culture. These destinations offer searing sauces and potent dishes, making them top choices for food enthusiasts looking to explore global flavors.

Seattle's annual Pride festivities extend beyond June's Pride Week, with events starting in May and continuing into summer. The city's LGBTQIA+ community and supporters participate in various events, including the Seattle Pride Parade on June 25 with a 'Galactic Love' theme, Seattle PrideFest, Trans Pride Seattle, Seattle Dyke March, and Capitol Hill Pride. Other events include drag shows, brunches, and arts-related activities. The celebrations emphasize inclusivity, community support, and the fight for LGBTQIA+ equity.

The Vjosa River in Albania has been designated as Europe's first wild river national park, protecting 32,000 acres from mining and dams and preserving habitats for over 1,100 species. This move, supported by activists including Patagonia and Leonardo DiCaprio, aims to boost sustainable tourism and protect local livelihoods. However, concerns remain about the Albanian government's commitment to conservation, given ongoing projects like a new airport near the river. The park's success could significantly impact Albania's tourism industry and environmental conservation efforts.

The author reviews nine different prepared frozen shrimp dishes from Trader Joe's, expressing general disappointment with most of them due to issues like excessive moisture and lack of flavor. The Gluten Free Breaded Shrimp and Thai Shrimp Gyoza were the only dishes that received positive feedback, while others like the Tempura Shrimp with Soy Dipping Sauce and Coconut Shrimp were criticized for their texture and taste. The review highlights the convenience of these products but suggests that many do not meet the expected quality standards.

Pekin Noodle Parlor in Butte, Montana, the oldest continuously operating family-owned Chinese restaurant in the U.S., has thrived for 114 years through the dedication of the Tam family. Founded by Tam Kwong Yee in 1909, the restaurant has weathered economic fluctuations and global events, supported by loyal customers and family members. Jerry Tam, the current owner, returned to manage the restaurant after his mother's stroke, continuing the legacy despite challenges. The restaurant's enduring appeal lies in its consistent menu, warm hospitality, and deep-rooted family values, recently earning recognition from the James Beard Foundation.

Israel Montero, a taquero, shares his favorite taco fillings and preparations, emphasizing the importance of trying various types and always adding salsa. He recommends several eateries in Mexico City, particularly in the Polanco neighborhood, and highlights the city's vibrant food scene beyond tacos. Montero suggests visiting in spring or around Mexico's Independence Day for the best experience. He praises Polanco for its family-friendly atmosphere and attractions, including Chapultepec Park and its museums. Montero's ideal day includes visiting his restaurant, Siembra Taquería, exploring Polanco, and visiting nearby historical sites.

The article provides a detailed itinerary for a road trip through the Puget Sound islands in the Pacific Northwest, highlighting scenic routes, ferry rides, and culinary experiences. It suggests the best times to visit, key stops including Whidbey Island, Orcas Island, and Lopez Island, and offers recommendations for dining, accommodations, and activities. The guide emphasizes the importance of planning and making reservations in advance to fully enjoy the trip.

The article challenges the common perception that 'fresh' seafood is synonymous with quality, explaining that due to high-quality freezing methods and gourmet tinning techniques, 'fresh' is not always the best option. It advises that frozen or canned seafood can be superior because it is preserved at its peak, and that the term 'fresh' can be misleading. The article provides guidance on when to buy fresh, frozen, or canned seafood, considering factors such as quality, texture, flavor, and convenience.

High-quality freezing methods and gourmet tinned seafood techniques ensure that distance from the dock doesn't affect the quality of seafood. Fresh seafood is often perceived as 'never frozen,' but the best seafood is actually frozen or canned at its peak. Fresh seafood should be bought only if its source and harvest time are known, and it should be used for dishes that highlight its unique texture. Frozen seafood is versatile and can be used in various preparations, while canned seafood preserves many attributes of freshness and offers a shelf-stable option.

REI Co-op has updated its Product Impact Standards to promote size inclusivity in outdoor gear, influencing over 1,400 brands including The North Face, Patagonia, and Cotopaxi. The new guidelines, effective from spring 2024, require brands to provide extended size samples for marketing and ensure price parity across sizes. This initiative aims to combat exclusion in outdoor activities and improve the shopping experience for larger-bodied individuals. REI's holistic approach includes better language, signage, and visual representation, with a focus on intersectionality. The standards have already shown a 12% improvement in DEI-related metrics since 2020, offering hope for more inclusive outdoor gear in the future.

In Berat, Albania, the author sought to visit the Solomoni Museum dedicated to Jewish history but found it closed due to the caretaker's illness. The Ethnographic Museum docent shared information about the Jewish presence in Albania, dating back to Roman times and including refugees from the Spanish Inquisition and Holocaust. The prime minister announced plans for a new museum in Tirana to honor Albanians who sheltered Jews during the Holocaust. The author also explored other historical sites in Berat, including the Sultan's Mosque and the Halveti Tekke, experiencing Albania's culture of hospitality.

The article explores the rich history and culture of hospitality in Berat, Albania, particularly focusing on the Jewish community's experiences during World War II. It highlights the ancient code of 'besa' that led Albanians to protect Jews, the efforts of Simon Vrusho in establishing the Solomoni Museum, and the broader historical context including the Ottoman Empire's religious tolerance and the destructive policies of Enver Hoxha's communist regime. The narrative is enriched with personal anecdotes, showcasing the warmth and generosity of the Albanian people.

The article discusses the post-show lives of contestants from 'The Great British Bake Off,' focusing on their activities and appearances after the show ends.

Maru Toledo, a culinary historian from Jalisco, Mexico, is dedicated to preserving the region's forgotten recipes and culinary traditions. Through extensive research and collaboration with local elders and cooks, she documents and revives ancient dishes, ensuring they are not lost to history. Toledo's work includes writing books, teaching, and founding the Mujeres del Maíz organization, which promotes Jalisciense cuisine and supports local women. Despite challenges, she continues to fund her efforts through classes and events, aiming to establish a formal research center to further her mission.

Chef Brian Hirata of Na`au is dedicated to reviving and promoting traditional Hawaiian foodways by incorporating lesser-known local seafood, foraged berries, and wild meat into his culinary offerings. His initiative aims to educate and pass on knowledge of indigenous ingredients to future generations of chefs, particularly those of Native Hawaiian or Pacific Islander descent. Hirata's approach diverges from the Hawai’i Regional Cuisine movement by focusing on local ingredients and avoiding imported luxury items. His efforts have gained recognition, including a James Beard Foundation Award nomination, and he hopes to instill these culinary skills in his staff to preserve Hawaii's culinary heritage.

Seattle's romantic restaurants offer market-fresh plates, Northwestern wines, and mood lighting to create memorable dining experiences. Highlights include Single Shot for first dates, Il Bistro for intimate evenings, and Joule for anniversaries. Notable chefs like Renee Erickson, Taichi Kitamura, and Rachel Yang are praised for their culinary skills and sustainability efforts. The guide covers a variety of dining options, from cozy trattorias to adventurous spots like Omega Ouzeri, ensuring a perfect setting for any romantic occasion.

The author recounts a trip to Guadalajara aimed at combating burnout through relaxation and indulging in the local specialty, birria. The journey includes visits to various birria spots, each offering unique takes on the dish, and a culinary class with Maru Toledo, who explains the historical and cultural significance of birria. The narrative highlights the diverse interpretations of birria and concludes with a reflection on the author's burnout and inspiration drawn from the trip.

Fish stock can be made using fish bones and scraps, along with assorted vegetables and aromatics. The process involves cleaning and drying the fish scraps, optionally roasting them, and then simmering them with the other ingredients. The method varies depending on the type of fish used, with lighter stocks for mild white fish and heartier stocks for fattier fish like salmon. The stock is then strained and seasoned, with variations in seasoning depending on the desired flavor profile.

The Parents' Best for Baby Awards 2023 highlights top feeding products for babies, including bottles, highchairs, and breast pumps. Dr. Brown’s Anti-Colic Options+ Narrow Baby Bottle is praised for preventing colic, while the Nanobébé Flexy Silicone Baby Bottle is noted for its design and material. The Quook Baby Food Maker by Quark is valued for its multifunctionality, and the Busy Baby Bungee Bib and Utensil Set is appreciated for reducing mess. Ergobaby's Evolve 3-in-1 Highchair and IKEA's Antilop Highchair are recognized for their design and affordability, respectively. The Baby Brezza Formula Pro Advanced is popular for its convenience, and the Elvie Pump is commended for its quiet and efficient design. The Rumble Tuff Breeze Breast Pump is recognized for its support and affordability, while the Haakaa Manual Pump is simple and effective. The Boppy Organic Bare Naked Original Nursing Pillow is versatile and comfortable.

Chicken stock is a versatile and essential ingredient in many cuisines, used as a base for soups, sauces, and various recipes. Lauren Garaventa, co-owner of The Ruby Brink, shares her method for making chicken stock, emphasizing simplicity and flavor over traditional French techniques. The process involves simmering chicken bones and optional vegetables and herbs for up to 12 hours, resulting in a rich and flavorful stock. This method is praised for its ease and minimal hands-on time, yielding a high-quality homemade stock.

Lauren Garaventa, a former vegetarian and trained butcher, shares her method for making a rich and flavorful vegetable stock. She emphasizes the importance of using a diverse selection of vegetables, including mushrooms and alliums, and a potato for consistency. The process involves simmering the ingredients for four to five hours to extract maximum flavor, then straining and storing the stock. Garaventa advocates for the versatility and cost-effectiveness of vegetable stock, highlighting its ability to enhance various dishes with its earthy depth.

Janee' Muha, a certified cheese professional, shares techniques for cutting cheese to enhance its taste, texture, and presentation, particularly for charcuterie boards. She emphasizes using the right tools for different types of cheese, such as soft, hard, and medium cheeses, and provides a step-by-step guide for cutting each variety. Muha also recommends washing knives and boards between cheeses to prevent cross-contamination and suggests wrapping leftover cheese in parchment paper and plastic to keep it fresh. Kat Craddock, SAVEUR Editorial Director, contributes additional tips for handling soft cheeses with rinds and crumbly cheeses.

Maru Toledo, a culinary historian from Jalisco, Mexico, is dedicated to preserving the region's disappearing recipes. Through extensive research and collaboration with local elders and cooks, she documents traditional dishes and their histories. Toledo founded Mujeres del Maíz, an organization that promotes Jalisciense cuisine and supports rural women. Despite challenges in funding, she continues to teach and share these culinary traditions, ensuring they are not forgotten.

Hannah Chamberlain, a TikTok bartending star, shares her experience of hosting holiday parties and the evolution of her approach to make them more enjoyable for both herself and her guests. She emphasizes the importance of preparing a make-ahead punch, which serves as a welcoming gesture and conversation starter. The punch features The Famous Grouse whisky and festive garnishes. Hannah also suggests a DIY cocktail and cookie station to encourage guest interaction and concludes with the idea of sending guests home with mason jar cocktails as party favors.

Whistler, British Columbia, renowned for its ski resort, also boasts a vibrant culinary scene. The town attracts top chefs and restaurateurs from nearby Vancouver, offering a variety of upscale mountain cuisine with local ingredients. Notable dining spots include Wild Blue, Barn Nork, Bar Oso, Araxi, Alta Bistro, and Sushi Village. The Toptable Group, founded by Jack Evrensel, continues to set high standards in dining. Whistler's food scene is complemented by excellent lodges, après-ski spots, and markets. Accommodations range from luxury hotels like Fairmont Chateau Whistler to condo-style options like The Aspens.

The article discusses the surge in domestic travel in the United States as newly vaccinated individuals seek to escape the confines of their homes after a year of pandemic restrictions. Seasonal destinations like Myrtle Beach, Jackson Hole, and Lopez Island are experiencing unprecedented off-season tourism, leading to overworked hospitality staff, increased trash and vandalism, and a strain on local infrastructure. The hospitality industry is struggling with staffing shortages and housing crises, while some businesses are closing temporarily to give staff a break. Despite the challenges, there is optimism for a bright future as domestic travel increases.

The article criticizes a specific type of metal chair commonly found in restaurants, describing it as uncomfortable and poorly designed. The author argues that these chairs, which became popular post-recession, are cold, hard, and not suited for human bodies, particularly for larger individuals. The piece highlights the practical reasons restaurants might choose these chairs, such as cost and durability, but ultimately condemns them for negatively impacting the dining experience. The author hopes for a return to more comfortable and opulent seating options in restaurants.

The article recounts the author's experience spending 12 hours at a Louisiana State University tailgate party, indulging in a variety of Cajun foods and participating in the local traditions. The tailgate featured a spread prepared by Jay Ducote, a Baton Rouge-born LSU alumnus and chef, which included grilled redfish, oysters, shrimp, ribs, and boudin. The author also visited several tailgate parties, including one hosted by the Lieutenant Governor of Louisiana, Billy Nungesser, and sampled dishes like 'Dumbo gumbo' and 'pizza pasta.' The event was characterized by its unique culinary offerings, such as a roasted whole suckling pig designed to resemble an elephant, and the festive atmosphere leading up to the football game between LSU Tigers and Alabama Crimson Tide.

The article reflects on the cultural significance of teriyaki in Seattle's culinary scene, contrasting it with the city's acclaim for seafood and award-winning chefs. Despite teriyaki's ubiquity and role as a definitive local dish, it is often overlooked by food critics and new residents, who are drawn to the more celebrated aspects of Seattle's food culture, such as Copper River salmon and oysters. The article cites various sources, including John T. Edge's 2010 piece in The New York Times, and comments from local media and food writers, to highlight the tension between teriyaki's place in Seattle's food identity and its lack of recognition in popular food narratives.

Mexico City, known for its vibrant colors and cultural richness, offers a blend of historical landmarks, world-class museums, and diverse culinary experiences. Key attractions include the Zócalo, Catedral Metropolitana, Palacio Nacional, and Chapultepec Park. The city's food scene ranges from street tacos to high-end dining, with notable spots like Quintonil and Masala y Maíz. Visitors can shop for unique souvenirs at various markets and stay in well-regarded hotels such as Red Tree House and Circulo Mexicano. The article provides a comprehensive guide to navigating and enjoying the multifaceted offerings of Mexico City.

The article discusses the challenges and strategies of eating in China for non-Chinese speakers, particularly for those seeking authentic culinary experiences beyond tourist areas. The author, a food and travel writer, shares personal anecdotes and tips for navigating the language barrier, such as using smartphone apps like Waygo for menu translation and Maps.Me for navigation, since Google Maps is not functional in China. The article also suggests preparing by reading books and watching documentaries about Chinese food, and emphasizes the importance of understanding Chinese dining customs and sign language for numbers. The writer encourages seeking help from young locals and maintaining a good sense of humor when communication fails.

The article by Naomi Tomky explores the diminishing influence of Sephardic Jews in Seattle's Pike Place Market, once a hub for the community. It traces the history of Sephardic Jews in Seattle, starting with Jack Policar and Solomon Calvo in 1902, and their subsequent establishment of businesses in the market. The piece highlights the cultural significance of the market to the Sephardic community, with businesses like Tacher’s Turkish Restaurant serving as a gathering point. However, today only three Sephardic business owners remain. The article features interviews with these owners, who reflect on the changes and their commitment to maintaining their heritage. The narrative also touches on the broader theme of immigrant communities contributing to the local economy and culture, suggesting a cycle of new immigrant groups filling roles once held by previous ones.