Lifestyle

Once upon a time, a college student named David Ervin had a wacky idea that one day became a beloved institution.

Denisse Soto, a bartender turned entrepreneur, takes an anthropological approach to sharing Mexican spirits.

On this episode of Food People, Bon Appétit and the SNL cast members dish on menu obsessions and what they drink on planes.

SNL cast members Ana Gasteyer, Ego Nwodim, and Sarah Sherman stopped by BA to chat about the intersections of comedy and food, and what they really think about eating on-set.

If you love wine, fruit, or cider, these easy-drinking, sustainably made bottles are for you

The internet’s favorite Heat Miser sits down to talk about how Hot Ones changed the celeb interview for the better

Wine culture’s current It girl isn’t new, but it marches to its own beat, charming a new generation of wine drinker in the process.

A breakdown of what you need to know.

From Boston to Seattle, these shops are highly curated and focused on building connections.

While big box giants jump on the NA boom, mom-and-pop shops prioritize community with a personal touch.

Nonalcoholic cocktails aren’t just a stand-in for the real thing—they mark a new world of flavors. Here’s how to explore the best in spirit-free drinks so you can make any gathering inclusive, tasty, and memorable.

From spirited classics to new-school riffs.

In our latest taste test we hunted down for a bourbon for every palate.

Champagne problems? We run down how to shop for Champagne and other interesting sparklers to help you stock your holiday table and impress your guests.

Dress up dinner with a little sparkle, cheer, and a soupçon of camp.

We sipped 7 brands to help you figure out your next great party pour.

At Rose Hill, a farm and cider making operation in New York’s Hudson Valley, a community gathers each year to breathe life into the snowy fields—and make a lot of noise in the process.

DIY butter sculptures are cheeky, fun, and easy to make.

Got (Raw) Milk? The debate is about to take center stage with Robert F. Kennedy Jr.'s nomination by Donald Trump as the nation's top health official.

There’s never been a more exciting time to drink American cider.

Can bubble tea stay true to its roots in a $4 billion market?

Why ordering a draft beer might soon become a thing of the past.

At Prudencia, seven courses and all the time in the world are always on the menu.

Fawn Weaver, founder of Uncle Nearest, is diving into cognac, learning French, and uncovering the forgotten history of American whiskey

No hook? No problem. Just kidding, it’s a huge problem—and there's an easy solution.

From classic Italian amari to a new-school coffee liqueur, we love ending big meals with these bottles.

For Gen Zers who turned 21 during the pandemic’s shutdowns, staying home became the default social mode.

Friendsgiving is great, but community leaders say we need to address social isolation beyond the holiday season.

There are a lot of foods on her “must avoid” list, but that doesn’t mean she lives a life without flavor.

The French wine La Vielle Ferme has been around since the ’70s, but it’s the latest brand to go viral.

Thanks to its apocryphal beginnings and statewide brand loyalty, the brandy old-fashioned is the Badger State's go-to cocktail.

A mainstay in Utah for over a decade, dirty soda is going mainstream, thanks to the recent premiere of Hulu’s The Secret Lives of Mormon Wives.

Expert sommeliers give us tips on how to ask better questions and pick out the perfect bottle. (Hint: Price isn't everything.)

Jeppson's Malört’s backstory has always been the stuff of speculation, but a new book pulls back the veil on Chicago's favorite spirit.

We’ve entered a new, jittery era of energy drinks.

Skip dinner—a cocktail and a scoop is a low-key combination with high-key returns.

How spicy food became ubiquitous in the world’s hottest places—and why the rest of the planet just can’t get enough

As a student newspaper editor, he eats pizza and fries while working late nights, endures dining hall salads, and makes penne alla vodka for his friends.

I buy corn from a beloved produce stand, make “no-peekies” sandwiches, and eat McDonald’s after a long travel day.

In an essay, Carmen Maria Machado explores why audiences can't get enough of cannibalism stories like ‘The Last of Us’ and ‘Yellowjackets’ right now.

The carnivore diet, lion diet, and animal-based diet have all become popular on social media recently. Here's what to know.

Many Americans who stay vegetarian for years—even decades—eventually eat animals again. And usually for reasons they can't anticipate.

Its tips and meal plans reveal everything wrong with internet nutrition.

I drink apple cider vinegar every morning, cook dry-brined roast chicken for dinner, and test a cheesy potato recipe for a client.

I heard taking a sandwich on a flight would result in a richer, fattier taste. So I tested it on a recent trip abroad.

He cooks chicken dinners, makes cocktails for his partner, and purchases most of his meals with food stamps.

She and her fishing family hunt, catch, and harvest all of their game, seafood, and wild greens and berries.

Between quick family meals with his staff and midnight dinners, here's how he eats.

Because of her illness, she’s mostly housebound and can’t dine out. She and her husband live on a single income.

And how she snacks and meal preps between busy hospital rounds and lectures.

They’re on a single income in a resort town, and her husband likes to pretend he’s keto.

Reviewing TJ’s new banana pudding ice cream, strawberry-flavored waffles, and more.

And how they ate while recovering from top surgery, when they weren’t able to cook or leave their apartment much.

And how much she spends in a week—making an Americano every morning and dining out every night.

Come for the cheap prices, stay for the hot cocoa pork rinds, spicy ice cream, and Dunkaroos cereal.

And how can drinking lime cocktails in the sun cause it?

And how much she spent in a week of eating (mostly) vegetarian and sipping Silly Little Beverages.

There’s no knowing an egg until you’ve broken it.

Salt & Straw’s $65 edible perfume for ice cream is fun, but not worth it. 

Also new this month: pickle-flavored seasoning, limoncello cheese, and lots of truffle junk.