Eats & Drinks

They Drunkened Me With Science: Baltimore bars try molecular mixology

They Drunkened Me With Science: Baltimore bars try molecular mixology

We’ve been to a bar or two in Baltimore that gave the vague nod to the concept of molecular mixology—the alcoholic brother of molecular gastronomy, which uses scientific methods to change the texture and flavor of foods. But in all honesty, we haven’t been overly enthusiastic about the potential...

Dining

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Drinking

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  • Hooch: Canada's Alberta Dark Batch Rye rolls into Maryland

    Hooch: Canada's Alberta Dark Batch Rye rolls into Maryland

    While we wait a few months for the high-end Pikesville rye to debut locally, and a few years for homegrown rye to flow, help for our rye whiskey cravings has recently arrived from up north where a slumbering giant might finally be awakening. A rep from Canada's Alberta Distillers Ltd. was in town...

  • Baltimore Beer Baron: Huck's American Craft coming to Brewers Hill

    Baltimore Beer Baron: Huck's American Craft coming to Brewers Hill

    I'm a liquor lawyer, and that means I get to enjoy my clients as well as represent them before the Liquor Board. I will likely be a customer of the client I represented today. The Brewers Hill community currently doesn't enjoy anywhere near the dining options available in its neighbor Canton just...

  • Rye whiskey is back, baby!

    Rye whiskey is back, baby!

    Rye whiskey is back, baby. Well, duh. You’d have to be living under bridge in Pyongyang to be unaware of this bar-rail revival. All the drinks mags tout its glory and the whiskey’s resurgence loomed large in my January cover story on local craft distilling. But now I can quantify the comeback....

  • Baltimore Beer Baron: Max's Taphouse and State Line Liquors

    Baltimore Beer Baron: Max's Taphouse and State Line Liquors

    Last month, just two establishments in Maryland were honored as “Top Places to Have a Beer in the World” by the crowd-sourced RateBeer.com annual survey. Max’s Taphouse in Baltimore and State Line Liquors in Elkton made the cut, which makes sense, as both are hallowed Free State beer grounds for...

  • Hooch: Hot cocktails for a cold winter

    Hooch: Hot cocktails for a cold winter

    Are you an imbiber who believes that the cold months constitute brown-liquor season? Some Facebook friends of mine discussed this a while back as if the whiskey-only-in-winter position was a given—up there with the hoary prohibitions against white slacks after Labor Day and the like. One even has...

  • Baltimore Beer Baron: Is 2015 the year of the can?

    Baltimore Beer Baron: Is 2015 the year of the can?

    2015 might be the Year of the Can in Baltimore. Once a matter of great debate, it has been emphatically decided that canned craft beer is here to stay. No matter where you stand on craft being distributed in aluminum vessels, the War on Cans is over and the cans won. Last week, I spoke to a few...

Cooking

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  • DIY Kitchen: Homemade bread

    DIY Kitchen: Homemade bread

    Anyone who knows me knows I hate baking. I love baked goods, obviously, but I can’t deal with the amount of precision that most baking requires. I know it’s all about the science of the desired chemical reactions, which should be a cool thing to engage in. Instead it’s just kind of a drag because...

  • In Season: Use locally grown hydroponic tomatoes to make roasted tomato mayonnaise

    In Season: Use locally grown hydroponic tomatoes to make roasted tomato mayonnaise

    Late snow and bitter cold have stifled progress in the fields, leaving us weeks away from field-grown tomatoes. Lucky for us, beautiful, locally grown hydroponic tomatoes will be available long before fields are producing fruit. Many producers are ramping up production after taking the winter off...

  • DIY Kitchen: Pasta Alla Carbonara that'll impress a one-night stand

    DIY Kitchen: Pasta Alla Carbonara that'll impress a one-night stand

    Ah, carbonara, one of my all-time favorites. Simple yet composed, cheap, quick, pretty easy but still fun to make, and hits all of the major hunger voids all at once: pork, cheese, salt, rich, starch, garlic, pepper. Yeah. A tip for those wanting to impress their one-night stand: Forget about mastering...

  • In Season: Roasted Celeriac and Sweet Potato Mash

    In Season: Roasted Celeriac and Sweet Potato Mash

    Cooking seasonally often calls for an added measure of resourcefulness. Wintertime, in particular, can test one’s culinary ingenuity. Asparagus, ramps, and greens are still months away, but experimenting with the unusual can reignite your creativity in the kitchen. New ingredients inspire and make...

  • In Season: Massaged Kale Salad

    In Season: Massaged Kale Salad

    A healthy salad can be a welcome respite from the holiday meals, cookies, booze, and general indulgences of the holidays. By now, we all know that kale is one of America’s favorite “superfoods.” It’s hard to go to any restaurant, food blog, or modern cookbook without seeing the leafy green brassica....

  • DIY Kitchen: Microwave cooking tips

    DIY Kitchen: Microwave cooking tips

    As I was scoring my monthly RoFo chicken fix the other day, I overheard someone in line discussing the “microwaved corn” video that’s been making the rounds, in which YouTuber Carl Blemming shows how to cook an ear of corn in the microwave without shucking it first. The woman in line discussing...

  • Arugula Salad with Bresaola and Manchego

    Arugula Salad with Bresaola and Manchego

    In what feels like an instant, summer has passed and we find ourselves squarely in the midst of fall. The onset of overnight frost will soon compromise the summer’s bounty, thus making way for heartier, cold-weather crops. Before long, farmers market tables will be brimming with cabbages, winter...

  • In Season

    In Season

    Plum season lasts from mid-July to mid-September in Maryland.

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