If you’ve got any room in your heart at all for bizarro stunt beers, you owe it to yourself to try Umami Stout.
Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.
In this week’s Food & Drink: Andy’s Thai Kitchen, Cocktail Challenge soy sauce, Beer & Metal, and more
Rockit’s Gina O’Brien makes the Simply Soy
In this week’s Food & Drink: Korean barbecue without the fire, Cocktail Challenge Parmigiano Reggiano, and more