The documentary director talks to TIME about the cocktail community, the thrill of a well-made drink and where mixology is headed next
Food
Beyond Bubbly: A Wine Industry Grows in Champagne
A new wave of Champagne growers is shaking up the old order by making their own wines, and in so doing, may indelibly broaden the definition of bubbly
Derby Tradition: In Search of the Perfect Mint Julep
With the Kentucky Derby just a day away, TIME takes a look at the history and remarkable innovation of the South’s most notorious cocktail
Want to Invent A New Recipe? IBM Has a Computer For That
The company is developing a cyberchef that will invent new recipes with unique ingredients
Beachfront Dining in Tel Aviv? Cassis Changes the Game
The new restaurant stands not only on the beach but feels entirely of it
Get a Taste Of Palestine in The Gaza Kitchen
This tiny sliver of land wedged between the stark Sinai Peninsula and the azure Mediterranean continues to prove that culture and tradition can exist even in the most challenging conditions
Bottoms Up: New Twists on Iconic Spirits
There’s a reason spirits such as rum, gin and whisky have remained perennially popular— after all, they’re the classics
When the World’s Top Restaurant Serves Up a Bug
The disturbingly common and discomfiting norovirus hits Noma in Copenhagen—and the culinary world is almost unappetizingly gleeful
The World of Wine: What’s Trending This Spring
After the New York Wine Expo, what’s new and notable for oenophiles
A Taste of Burma: Where to Drink in Rangoon
Burma’s largest city is buzzing and change is in the air—nightlife included
New York’s Ale Awakening: How a Cocktail City Learned to Love Beer
The Big Apple is finally catching up to the artisanal beer culture that has its epicenter out West
Dogfish Head and Sierra Nevada Help Design IPA-Specific Beer Glass
Would you try this new beer glass?
Confection Love at Fashion Week: Reed Krakoff’s Ladurée Collaboration
Macaron love has spread to the fashion industry
