A journey through flavor illuminates the function and fascinating variables that affect our food and the way we taste it.
Spanning tradition to modern day, diverse beliefs come together to demonstrate one thing: how food can serve as conduit to the divine.
Words express the philosophy of the restaurant, the support of the team, the respect of both guest and staff. General Manager Katie Bell shares her experience with the importance of language in hospitality life.
Beer & Wine
Life & Thyme’s resident beverage experts weigh in on unusual pairings for beer and wine.
For those who could not or chose not to imbibe alcohol, Martinelli’s apple cider has happily filled the role of a little tipple.
Contributor Benjamin Weiss shares his music-obsessed tips for tackling the often overlooked and last minute challenge of creating a holiday party playlist.
Beer & Wine
Founder of Pour This, Ashley Ragovin, untangles the conundrum and controversy of the “natural wine” movement.
Cookbooks can provide a window into history and culture—and sometimes curious discoveries.
In efforts to address shortage issues in the not-so-distant future, scientists like Dr. Mark Post of Maastricht University explore new ways to create food.
Nashville, Tennessee | Food
In Nashville, Tennessee, Matthew Beadlecomb and Nashville Compost hope to spread information and offer services to help ensure a healthy future for our planet.
New York City, New York | Commentary
Katie Bell, General Manager of New York City's Agern restaurant, recounts the industry response and recovery from an unexpected disaster.
Literary history has long been intertwined with imbibing. Contributor Nicole Gulotta examines the good, the bad and the misguided outcomes of some of the world’s most famous writers.