How I Enjoyed Eating When I Lost My Sense of Smell & Taste

When I caught the coronavirus in December 2020, I was fortunate to experience only mild symptoms (which I combated with bed rest, Tylenol, and plenty of fluids). Unfortunately, by day eight, my sense of smell and taste went from normal to nothing—in a …

When I caught the coronavirus in December 2020, I was fortunate to experience only mild symptoms (which I combated with bed rest, Tylenol, and plenty of fluids). Unfortunately, by day eight, my sense of smell and taste went from normal to nothing—in a matter of hours. What was initially an inconvenience swiftly became a powerful experience that now influences the way I live and work.

I am a food stylist: On a daily basis, I source groceries, prepare recipes, and arrange food on set for magazines, websites, cookbooks, and advertising. Thankfully, the food’s appearance on camera tends to be more important than taste in this profession, but my palate is still important to my work.

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How to Make a 6-Pack of Homemade Fermented Drinks

Many folks have jumped on the kombucha bandwagon, and it’s clear why—that vinegary, effervescent kick (with a bonus of probiotics) is a welcome thrill in the world of “before 5 o’clock” drinks. And the best part is that kombucha is just the begin…

Many folks have jumped on the kombucha bandwagon, and it's clear why—that vinegary, effervescent kick (with a bonus of probiotics) is a welcome thrill in the world of "before 5 o'clock" drinks. And the best part is that kombucha is just the beginning: It's not alone in its world of sour drinkables. For your experimenting pleasure, there are two categories of fermented drinks: those that require a starter or SCOBY (symbiotic colony of bacteria and yeast), and those that do not (wild ferments).

The following drinks can be made at home, but some require a SCOBY—and who knows, all you might have to do is tap into your network (like our Contributors Editor Sarah did!) and you'll likely find fermentation enthusiasts who are thrilled to share these renewable resources with you. So up the ante of your fermented drink game by experimenting with a sampler six-pack.

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Iced Berry Lemonade Recipe

Get ready to cool off with this refreshing iced berry lemonade recipe that’s perfect for sipping on the porch this summer. It’s made with fresh lemon juice, juicy berries and a homemade simple syrup.  The delightful flavors for this berry lemonade are …

Get ready to cool off with this refreshing iced berry lemonade recipe that’s perfect for sipping on the porch this summer. It’s made with fresh lemon juice, juicy berries and a homemade simple syrup.  The delightful flavors for this berry lemonade are inspired by the Iced Berry Lemonade fragrance in Yankee Candle’s new Signature Collection. […]

The post Iced Berry Lemonade Recipe appeared first on Sugar and Charm.

Drinks52 Is Here

Dear Food52ers,

You may have noticed something new around here (and on Instagram!). We’re thrilled to share: Today marks the launch of our brand-new hub for all things sippable, Drinks52. Read More >>

Dear Food52ers,

You may have noticed something new around here (and on Instagram!). We're thrilled to share: Today marks the launch of our brand-new hub for all things sippable, Drinks52.

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Here’s What Stephen Satterfield Drinks Every Morning

First Things First is a series chronicling the morning beverage routines of some of our favorite people.

Stephen Satterfield may have just come onto your radar: He’s the host of Netflix’s docu-series High on the Hog, which unearths the roots of Amer…

First Things First is a series chronicling the morning beverage routines of some of our favorite people.


Stephen Satterfield may have just come onto your radar: He’s the host of Netflix’s docu-series High on the Hog, which unearths the roots of America’s foodways in Africa, and which debuted last month. But Satterfield has been using food as means of organizing and educating for over a decade, first as a sommelier who put a speakerphone to the work of Black winemakers in South Africa and then as the founder of Whetstone, a magazine (and podcast, and media company) dedicated to sharing the origin stories of our culinary worlds. Another thing that hasn’t changed, no matter what continent on which he wakes? Satterfield’s morning routine. Find it below, in his own words.

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5 Unexpected Ways to Make Coca-Cola Extra *Extra* Special

Mix This With That is a new series on Drinks52, where we show you creative ways to level up any sip you please—from Coca-Cola to cold brew and beyond.

Like the best aperitivi, the recipe for Coke is closely guarded. And, also like the best aperitivi…

Mix This With That is a new series on Drinks52, where we show you creative ways to level up any sip you please—from Coca-Cola to cold brew and beyond.


Like the best aperitivi, the recipe for Coke is closely guarded. And, also like the best aperitivi, the recipe for Coke likely involves many more ingredients than you'd want to buy and work with at home: vanilla, lime, orange, lemon, cinnamon, coriander, nutmeg—the list goes on. (Oh, and you’ll need a siphon.)

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So What’s a Cocktail, Really?

With the launch of Drinks52 is going to come myriad mentions of the word “cocktail.” Food52 has already given you summer cocktails, whiskey cocktails, nonalcoholic cocktails, but now that there’s dedicated space for all things beverage, you can expect …

With the launch of Drinks52 is going to come myriad mentions of the word “cocktail.” Food52 has already given you summer cocktails, whiskey cocktails, nonalcoholic cocktails, but now that there’s dedicated space for all things beverage, you can expect many, many more.

So what is a cocktail, Anyway?

You have an image of one in your head right now, no doubt. But is it actually a cocktail, by definition? Merriam Webster defines a cocktail as “a usually iced drink of wine or distilled liquor mixed with flavoring ingredients.” If that wasn’t vague, the secondary definition leaves us with less specificity: “Something resembling or suggesting such a drink as being a mixture of often diverse elements or ingredients.”

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Will Someone Please Just Tell Me WTF to Put in My Coffee?

Recently, Twitter users turned against oat milk (proving that you really never know who will be canceled next!). Citing an almost year-old deep-dive specifically calling out the popular brand Oatly, this article calls oat milk the “new Coke,” stating t…

Recently, Twitter users turned against oat milk (proving that you really never know who will be canceled next!). Citing an almost year-old deep-dive specifically calling out the popular brand Oatly, this article calls oat milk the “new Coke,” stating the company masquerades as a so-called healthy alternative to dairy (and other nondairy) milks, but is essentially sugar water cut with oil, and a “bad” choice when it comes to creamy beverages.

The article compares Oatly’s marketing strategy—its splashiest slogan being “it’s like milk but made for humans”—to Sugar Association ads from the 1970s (“only 18 calories per teaspoon, and it’s all energy”); 1930s cigarette brands (“give your throat a break”); and Coca-Cola’s 2009 “open happiness” campaign, the article launches into a very spooky breakdown of the science behind the oat milk. Essentially, during Oatly’s oat-liquefaction process, enzymes convert oat starch to a high-glycemic-index-ranking sugar, and rapeseed, or canola, oil is used as an emulsifier. The result is Oatly’s particularly velvety texture and non-watery flavor, both of which I personally count as wins when it comes to nondairy milk.

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Our 22 Best Non-Alcoholic Cocktails for Flavor-Filled, Booze-Free Sipping

Here’s something to sip on: nonalcoholic cocktails. The next time you’re craving a booze-free beverage that’s refreshing, flavorful, and admittedly far more interesting than seltzer water mixed with a splash of cran or OJ, turn to these 22 recipes. Fro…

Here's something to sip on: nonalcoholic cocktails. The next time you're craving a booze-free beverage that's refreshing, flavorful, and admittedly far more interesting than seltzer water mixed with a splash of cran or OJ, turn to these 22 recipes. From variations on homemade lemonade to a fizzy cooler that features a generous scoop of homemade orange sherbet (hey, you can have your ice cream and eat it, too!), these drinks are creative takes on punches, spritzes, and more.

These recipes call on beautiful seasonal produce like berries, watermelon, and stone fruit during the summer, rhubarb during the spring, and root vegetables like beets during winter. Rim a glass with fiery spices for a bit of heat, or add a sprig of thyme or rosemary for a subtle earthy flavor and a stunning visual aid. Low-ABV and nonalcoholic cocktails are finally getting their time in the spotlight, and we're so excited to celebrate them with these recipes from our superstar recipe developers.

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22 Ultra-Refreshing Summer Cocktails (Shaken, Stirred, Frozen)

Bright, fruit-forward, crowd-pleasing, frozen, something you’d drink on a beach vacation—there’s no cut-and-dry definition of a summer cocktail. It’s a vibe, really. Here, I’ve gathered 22 concoctions you can enjoy pre- or post-sunset, separated into “…

Bright, fruit-forward, crowd-pleasing, frozen, something you’d drink on a beach vacation—there’s no cut-and-dry definition of a summer cocktail. It’s a vibe, really. Here, I've gathered 22 concoctions you can enjoy pre- or post-sunset, separated into "by the glass," individual or two-person servings that could easily be scaled up; "by the pitcher," for a bigger crowd; and "frozen," because it’s the time for all things frozen.

P.S. It’s almost definitely too early to think about this, but I'm going to point you in the direction of red, white, and blue Paloma slushies for upcoming Fourth of July cookouts. You’re welcome.

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