The Secrets of Pizza Perfection

Nobody can slice and dice a food topic, with vibrant photos along the way, like Nathan Myhrvold and his team at Modernist Cuisine. They have now tackled pizza. Are you ready for more than 1,000 recipes? They’re in the three massive volumes, plus a kitchen primer, covering history, science, equipment, recipes, trivia, technical details, ingredients,…

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A Bonbon With Benefits

These chocolates are the treat of the two Jacques. To benefit the Jacques Pépin Foundation, the chocolatier Jacques Torres has created bonbons draped in dark chocolate with a ganache filling spiked generously with Woodford Reserve bourbon, a favorite of Mr. Torres and a supporter of the foundation. The sale of each box of 12 includes…

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A New Fuel for the Tailgate

Yes, it’s no longer summer grilling season. But how about tailgating or lighting the grill in the glow of early autumn with a new fuel? Agricycle, a company that repurposes agricultural waste, has introduced Tropicoal Ignition, effective charcoal briquettes for grilling that are made by smallholder farmers and women- and youth-led cooperatives throughout Africa from…

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Gin With a Hint of Mangosteen

Gin knows no boundaries. From its beginnings centuries ago, it has become a worldwide spirit distinguished by the presence of juniper. A new entry in the category — now riding a wave of popularity — is from Hanoi, Vietnam, with two gins bearing the Song Cai label. Each displays a different flavor profile; both are…

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Boosters Are Complicating Efforts to Persuade the Unvaccinated to Get Shots

Dan Mehan, president of the Missouri Chamber of Commerce and Industry, a pro-business group in a state where vaccination rates lag nationally, is providing companies a “vaccination encouragement” tip sheet and awarding them bronze, silver or gold-level certificates, based on percentage of vaccinated employees. Employers can then flaunt their status to encourage customer traffic. “We…

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