Author and yoga instructor Andrea Marcum offers some help navigating the expectations of the holiday season with a simple meditation strategy.
From pastry chef Shannon Swindle, a recipe for caramelized cider pear tart tatin makes use of natural sugars and seasonal stars.
In South Africa, writers Errieda du Toit and Daleen van der Merwe offer history and instruction on the region’s famed buttermilk rusk.
In Cabo San Lucas, Mexico, Daniel Quezada, the in-house mezcalero for The Cape Hotel and cocktail developer for Manta, gives tips and a recipe for ultimate mezcal enjoyment.
With a rich history and a range of flavors and styles, holiday beers help make the season merry and bright.
In Los Angeles, co-founder and executive pastry chef of Pizzana and Sprinkles Cupcakes Candace Nelson shares her recipe for peppermint meringues.
In Puerto Rico, Don Q Rums are crafted from a legacy that seeks to both preserve and uplift the island’s community and heritage.
In Denver, Colorado, Leopold Bros. Distilling embraces natural, sustainable practices to produce a wide variety of spirits.
In Brooklyn, Crown Finish Caves continues a collaborative tradition in cheesemaking.
In Tuscany, winemakers are experimenting with orange wines and expanding the canon of what is common to the region.
In Los Angeles, the team behind Go Get Em Tiger creates specialty holiday coffee drinks that draw crowds and support their mission to foster community.
In Washington D.C., a vibrant food scene finds a home in America’s capital.