Sam Stone
Staff Writer
Sam Stone reports on nearly everything for BA, including food culture, restaurant news, and sneaky cooking ideas that (hopefully) make your life easier. A Rhode Island native, he’s currently based in New York City where he can usually be found searching out the city’s best bakeries. Before BA, he spent years working in fine dining while also writing for several publications about food, queer culture, entertainment, and how they intersect. In his free time, Sam occasionally writes humor pieces like this one. samstone.nyc
Drinks
Which Rye Whiskey Is Best? A Taste Test of Sazerac, Michter’s, Rittenhouse, and more
BA staffers recommend the best rye whiskey to stock your winter bar cart.
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Culture
The Latest Michelin-Starred Restaurants in New York, Chicago, Philadelphia, and More
Plus, cocktails are getting the protein treatment, Parmesan cheese got signed by UTA, and more.
Culture
Starbucks Workers Strike on Red Cup Day
Plus, Cava launches merch, food critics continue to shed their anonymity, and more.
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Culture
Martha Stewart Is Reissuing Her Very First Cookbook
Plus, a jury acquitted a man who threw a sandwich at a federal agent, a deli and a cookbook author are in a trademark dispute, and more.
Culture
As SNAP Benefits Lapse, Restaurants Are Stepping Up
Plus, Cracker Barrel’s redesign fiasco is far from over, celebrity chef José Andres reveals his new cookbook, and more.
Culture
Seth Rogen on How Weed Went From Taboo to Mainstream
The comedian of stoner comedies like Pineapple Express opens up about how the conversation around THC has shifted.
Culture
Several Protein Powders Contain Lead, According to a New Report
Plus, Travis Kelce opened a restaurant, Tyra Banks is making “hot ice cream,” and more.
Culture
How Graham Platner Went From Oysterman to Maine's Zohran Mamdani
Working on the water has been instrumental in informing Platner's anti-oligarchy, economically populist platform
Cooking
We Tried 13 Vanilla Extracts. These Are the Ones Worth Your Money
In a taste test of Nielsen-Massey, Heilala, McCormick, and more, which vanilla reigned supreme?
Culture
Japan’s Supply of Asahi Beer Almost Ran (Super) Dry
Plus, A24 opened a restaurant, Tom Sietsema left his post at the Post, and more.
Drinks
This Cocktail Is a Love Letter to Mexican Spirits
A corn-forward take on a whiskey sour will leave you cob-sessed.
Culture
Starbucks Launched Protein Cold Foam. We Tried Every Flavor
Plus, the Choco Taco is back in gourmet fashion, scientists found that tea can grow on the moon, and more.
Drinks
The Korean-Inspired Hangover Cure I Stand By As a Professional Drinker
Instead of waking up inhumanly hungover, I'd feel normal.
Culture
Sitting at the Bar Is the Newest (and Oldest?) Dating Trend
Plus, The Black Rabbit on Netflix draws influence from The Spotted Pig, your smart fridge might start running ads, and more.
Culture
How Did Raising Cane’s Put on a Fashion Show? We Asked the Designer
Plus, Trader Joe’s pumpkin spice chardonnay, a Ben & Jerry’s exit, and more
Culture
Inside the Restaurant Powered by Grandmothers
These nonnas are Sri Lankan, Greek, Argentine, Italian. At this 35-seat spot, they’ll feed you like family.
Cooking
The Best Stuffing Mix for Your Thanksgiving Table
We tried seven boxed stuffings, including Stove Top and Pepperidge Farm, to find one worthy of your holiday meal.
Drinks
Inside the First-Ever Martini Expo, Where the Classic Cocktail is Forever
Will the martini ever die? Not if these super fans have anything to say about it.
Cooking
The Best Anchovies You Can Buy in a Tin or a Jar
We tasted nine brands of tinned and jarred anchovies, including Cento, Fishwife, and Ortiz, to determine our favorites.