Sugar Editorial Picks
Nov 12, 2008 -
Dunkin' Donuts has Rachael Ray, T.G.I. Fridays has Guy Fieri, and Applebee's has Tyler Florence, so it's only natural for Welch's to want their very own Food Network spokesperson. They've found the perfect match in food scientist Alton Brown.
- 13 Comments
Oct 19, 2007 -
I've been on a crazed hunt for the perfect Halloween cocktail. I envisioned a black martini, but the only recipes I could find involved chocolate-flavored vodka. Don't get me wrong: There is a time and a place for chocolate vodka, but Halloween is not that time or place.
- 8 Comments
Sep 27, 2007 -
Who knows where I can get a large batch of fresh concord grapes? I ask because I absolutely have to give this simple recipe for making your own grape juice a try. - Simply Recipes
- 9 Comments
Mar 08, 2007 -
If you are hosting a dinner or a party in the next couple of weeks be sure to have a special non-alcoholic option for your guests. It's that time of year when people have given up bad habits for Lent (I've given up clothing shopping) and drinking alcohol is always a popular vice to reject for forty days. Instead of mercilessly tempting friends with all alcoholic cocktails, offer one that is just as good without any booze.
- 4 Comments
Other Search Results
Oct 12, 2009 -
After tossing back a few of PartySugar's Candy Corn Cordials last weekend, I was ready to get into the spirit of the holiday with a chilling concoction of my own. A slime rickey isn't just a wordy play on the classic lime rickey of gin, lime juice, and club soda — it's also softened with the sweetness of simple syrup and eerily bobbing frozen grapes. The beverage is so easy to drink that the pitcher I made was gone in under an hour!
- 4 Comments
Oct 08, 2009 -
Red wine headache, or RWH, has long been a subject of contention. Contrary to popular belief, it isn't caused by sulfites (both sweet white wines and dried fruits contain more sulfites than red wine), but rather compounds found in grape skins. Still, no single chemical has conclusively proven to be the culprit.
- 7 Comments
Jun 24, 2009 -
Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine.
- 2 Comments
Jun 10, 2009 -
After months of debate over legislation that would allow European Rosé wine to be made from the mixing of red and white wines, the European Union commission has dropped its plans to vote this month on the proposed change.
Rosé is traditionally produced by leaving the skins of red wine grapes in along with the grape juice for several hours to create a rose color. The proposal, however, would have allowed European winemakers to blend red and white wine and label it Rosé — a technique used by certain producers outside of Europe.
- 2 Comments
Jan 22, 2009 -
In an era when people are consumed with better-for-you goods, food and beverage companies are launching new campaigns that highlight the produce from which their products are derived.
According to market research results from Mintel International, a quarter of the food and beverages launched in 2008 claimed to be "natural," making it the year's most prevalent claim.
For the first time in more than half a century, food titan Heinz has changed its iconic ketchup label, switching out the gherkin below the name for a plump, vine-ripened tomato.
- 10 Comments
Mar 31, 2009 -
Everything is not coming up roses for French producers of rosé wine. Winemakers have been up in arms over proposed EU Commission legislation that would allow rosé wine to be made from the mixing of red and white wines.
Rosé is traditionally produced by leaving the skins of red-wine grapes in along with the white juice for several hours, a method that tints the wine to a blush color.
- 6 Comments