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Top 7 food & wine News Today

#1
Here’s What You Should Know About Japanese Whisky — and the Bartender-Approved Bottles to Try
#1 out of 7
shopping1d ago

Here’s What You Should Know About Japanese Whisky — and the Bartender-Approved Bottles to Try

https://www.foodandwine.com/japanese-whisky-explainer-11862608
Foodandwine.com
  • Latest: Japan clarifies whisky rules with voluntary 2021 JSLMA guidelines, detailing what defines Japanese whisky.
  • Definition requires Japanese water and grain, plus all key steps distilled in Japan and aging under 700 liters for at least three years.
  • A compliant brand can use the JSLMA logo to signal Japanese provenance and rule adherence.
  • Non-compliant products may be labeled 'world whisky' rather than Japanese whisky, per industry experts.
  • Experts describe Japanese whisky as a harmony of Scottish technique with a Japanese lens.
  • Notable bottles cited range from Hibiki 21 to Yamazaki 12 Year as benchmarks of the category.
  • The piece notes how Japanese whisky rose from a few dozen distilleries to over 100.
  • The Highball remains a popular, approachable way to enjoy Japanese whisky.
  • Chichibu, Sakurao, Yoichi, and Yamazaki are highlighted as representative labels for different profiles.
  • The article links Japanese whisky’s growth to global markets across Asia-Pacific, the U.S., and Europe.
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#2
Slow-Braised Short Ribs in Red Wine = Instant Cold-Weather Comfort
#2 out of 7
shopping1d ago

Slow-Braised Short Ribs in Red Wine = Instant Cold-Weather Comfort

https://www.foodandwine.com/red-wine-braised-short-ribs-11862451
Foodandwine.com
  • Latest: Food & Wine presents a red wine–braised short ribs recipe by Tom Valenti with step-by-step braising guidance.
  • What to do: Brown ribs, then braise with stock, wine, vinegar and aromatics in a 325°F oven for about 3 hours.
  • Serving idea: Serve with mashed potatoes, polenta, or buttered noodles to soak up the sauce.
  • Make-ahead tip: Refrigerate the ribs in their sauce for up to three days for best flavor.
  • Liquid strategy: Use a combination of stock, red wine, and white vinegar for depth.
  • Wine pairing insight: A full-bodied red like Cabernet Sauvignon, Syrah, or Zinfandel complements the dish.
  • Technique note: Strain the braising liquid and skim fat before reheating for a cleaner sauce.
  • Original publication: The recipe originally appeared in January 2002 on Food & Wine.
  • Chef background: Tom Valenti, Longtime chef of Jockey Hollow Bar and Kitchen, adds French and Italian influences.
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#3
Bartenders Say This One Mistake Ruins Batch Cocktails Every Single Time
#3 out of 7
shopping15h ago

Bartenders Say This One Mistake Ruins Batch Cocktails Every Single Time

https://www.foodandwine.com/bartenders-batch-cocktail-ice-mistake-december-2025-11863463
Foodandwine.com
  • Experts say batch cocktails must account for ice dilution to maintain balance and flavor.
  • The article recommends pre-diluting batched cocktails by about 20% before chilling.
  • Another 20% dilution should come from ice during serving for balanced drinks.
  • Large ice molds are praised for slow melting and controlled dilution.
  • Home bartenders are advised to keep ice separate from batched drinks at service time.
  • Budget tools like Excnorm and other trays are highlighted for easy cube release.
  • The piece notes consumer praise for Excnorm trays and similar options on Amazon.
  • Experts advocate separate ice and mix to preserve flavor in batches.
  • The article includes product recommendations like Excnorm and other big-cube trays.
  • The guidance aims to help home hosts achieve bar-quality balance when batching drinks.
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#4
It Sold Out in 8 Days — Now the Non-Toxic, Nonstick Our Place Pan Is Back
#4 out of 7
shopping14h ago

It Sold Out in 8 Days — Now the Non-Toxic, Nonstick Our Place Pan Is Back

https://www.foodandwine.com/our-place-titanium-always-pan-pro-review-11862739
Foodandwine.com
  • A Food & Wine test finds Our Place Titanium Always Pan Pro delivers nonstick performance without any coating.
  • The pan uses a titanium interior with an aluminum core and stainless steel exterior for heat and release.
  • A hexagonal surface pattern is said to create nonstick effects without toxic chemicals.
  • Eggs fried in the pan reportedly release without sticking, according to the test.
  • Potstickers browned evenly with no tearing, showcasing the pan’s performance for delicate foods.
  • The pan is available in 8.5, 10.5, and 12.5 inch sizes and priced around $145 at publication.
  • The reviewer notes the pan has daily-use appeal and skepticism about no-coat nonstick being viable.
  • The piece places Our Place cookware deals and related products in context for consumers exploring non-toxic options.
  • The article asserts the pan's nonstick claims without coating are real, based on hands-on testing.
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#5
This Is the One Kitchen Item You Shouldn’t Skip When Hosting Friends and Family for the Holidays
#5 out of 7
shopping13h ago

This Is the One Kitchen Item You Shouldn’t Skip When Hosting Friends and Family for the Holidays

https://www.foodandwine.com/ge-profile-opal-2-xl-ice-maker-amazon-11863207
Foodandwine.com
  • GE Profile Opal 2.0 XL can produce up to 38 pounds of ice per day, ideal for parties.
  • The ice maker includes a 1-gallon water tank and a removable bin for easy refills.
  • Smart features: voice control, Wi‑Fi, and a companion app for scheduling and reminders.
  • The article positions the Opal 2.0 XL as a strong holiday gift option for hosts.
  • Sale context: price reduction cited as near 40% off at Amazon.
  • The piece highlights the model’s quiet performance and fast ice production.
  • The article compares the XL to other nugget ice makers in a shopping guide.
  • The feature notes the model’s self-cleaning function for hygiene.
  • The article frames the Opal XL as scalable for large gatherings and parties.
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#6
Forget Boring Appetizers — These Chicken Croquettes Are Crispy Comfort Food with Flair
#6 out of 7
entertainment10h ago

Forget Boring Appetizers — These Chicken Croquettes Are Crispy Comfort Food with Flair

https://www.foodandwine.com/chicken-croquettes-11863501
Foodandwine.com
  • Latest: Food & Wine presents Croquetas de Pollo with a Basque-inspired flavor featuring Espelette pepper.
  • The filling blends shredded chicken with a cooled béchamel for a creamy interior.
  • The recipe uses Espelette pepper and peppercorns to build warmth in the simmering milk.
  • A stepwise freezing and breading process helps croquetas hold shape during frying.
  • The dish is grounded in tapas culture, often served as small plates in Spain.
  • Make-ahead option allows croquetas to be prepared in advance and frozen for later use.
  • Original recipe yields 6 to 8 servings, with detailed ingredient quantities and steps.
  • The article includes related tapas and recipes to explore beyond croquetas.
  • Test kitchen notes highlight how to handle ingredients and substitutions.
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#7
6 Meherwan Irani Recipes That Serve Up Indian Food With a Side of Southern Charm
#7 out of 7
entertainment10h ago

6 Meherwan Irani Recipes That Serve Up Indian Food With a Side of Southern Charm

https://www.foodandwine.com/meherwan-irani-recipes-11855306
Foodandwine.com
  • Meherwan Irani’s six featured recipes showcase Indian flavors with Southern influences.
  • Parsi Kheema Pav and other dishes are highlighted as accessible at-home meals.
  • Dal Makhani with Collards adds a Southern twist to a beloved Indian staple.
  • Marghi Na Farcha shows Irani’s fried-chicken approach with aromatic spices.
  • Konkani Fish Kadi features catfish in a coconut milk curry.
  • Kaera Na Cutless offer spicy green banana cutlets as a potato patty alternative.
  • Vindaloo Flank Steak blends spices for a fiery, grilled final dish.
  • Irani’s approach links street-food heritage to at-home cooking.
  • Irani’s 2023 recognition as a Game Changer is noted as context for his influence.
  • The piece positions the dishes as a gateway to regional Indian flavors and techniques.
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