Menuism

by Etty Lewensztain, Wine Expert for the Menuism Wine Blog

Port, Sherry, Madeira, Banyuls and Marsala all hover in that all-inclusive dessert category of wine that most casual wine drinkers don't take the time to ponder, leaving the dirty work to sommeliers and wine retailers. Others reach...

by Marisa Miyasaki, Community Manager for Menuism.com

Macarons have become wildly popular, frequently leading to confusion between the terms macaron and macaroon. Although we've seen the terms used interchangeably, the different spellings do, in fact, connote different meanings. Macaroons are flourless cookies made of egg whites, sugar, ground...

by John Brady, Beef Expert for the Menuism Beef Blog

Some consider meat eating unethical due to its environmental impact, animal cruelty, human health issues or various other reasons. They might like to enjoy an occasional juicy, grilled beef steak, but can't quite justify it. If this includes...

by Mr. Lew, Burger Expert for the Menuism Burger Blog

Celebrating our differences makes each day worth living. As you travel across North America, you'll find people from all walks of life, which truly makes up a mosaic. Much like the people who inhabit this continent, the burgers...

By Etty Lewensztain, Wine Expert for the Menuism Wine Blog

Why is stemware shaped differently? How does a glass affect the way a wine tastes? Can your wine glass improve your drinking experience? Menuism's Wine Expert Etty Lewensztain introduces you to the various types of stemware, when...

by Mr. Lew, Burger Expert for the Menuism Burger Blog

Where can you find the world's biggest burger? With fierce competition, it's hard to keep up, so here are five of the most recent claimants to the record:

Related Links from the Menuism Burger Blog:
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By Kimberly Kohatsu, Managing Editor for the Menuism Dining Blog

A shining example of corporate social responsibility, Pangeo Coffee uses proceeds from its online coffee sales to fund development work in and around coffee-growing villages of Africa, Asia, and the Middle...

by Duggan McDonnell, Cocktails Expert for the Menuism Cocktails Blog

It's true: tequila has a bad, bad reputation. And it's well-earned; tequila's history is dubious, complicated, full of scandal and poor behavior. But, all of that is in the past. The Consejo Regulador del Tequila (C.R.T.) was formed...

by Madeline Puckette, Guest Blogger for the Menuism Wine Blog

A Fickle Grape That Likes Dank Weather

With a pale color in the glass and a zesty acidity on the palette, the pinot noir grape is much more delicate than cabernet sauvignon. With thin black-skinned grapes in tightly...

By Marisa Miyasaki, Community Manager for Menuism.com

April is National Grilled Cheese Month, and we couldn't be more excited to pay homage to the classic American sandwich! Often paired with a bowl of piping-hot tomato soup, grilled cheese sandwiches have remained a popular childhood fixture. But beyond a...

by Jay Ducote, BBQ Expert for the Menuism BBQ Blog
Photos by Jay Ducote

Compared to Louisiana, other states have it easy. Sure, Louisiana is home of the Big Easy and we locals are known for our joie de vivre,...

by Noella Schink, Guest Blogger for the Menuism.com Cocktails Blog

In a sea of neon-lit clubs slinging new-fangled, cavity-inducing shooters topped with cream, blue goo and flames, there are few cocktails still considered classics. If you are going to travel thousands of miles around the world, be sure...

by Rachael White, Hosting Expert for the Menuism.com Hosting and Entertaining Blog
Photo by Rachael White

Spring is full of so much beauty; the tulips peaking through the dirt and the fresh rainfalls bring a feeling of renewal....

By Etty Lewensztain, Wine Expert for the Menuism Wine Blog

Do screw caps on wine turn you off? Ever find yourself skipping right past a seemingly solid bottle at your local wine shop merely because it bears a decidedly unsexy twist top instead of a classic, old-school...

by Kirstin Jackson, Cheese Expert for the Menuism Cheese Blog

The first time I heard someone call Comté "stinky," my jaw dropped. Comté, a semi-hard lightly washed rind from France's Jura region, is a sultry, sweet wheel with flavors of butter, toasted walnuts, caramel, and from time to...

by Mr. Lew, Burger Expert for the Menuism Burger Blog

Let's face it, you can get a burger nearly anywhere you go. And while a lot of those burgers are the same, a few stand out. I've chosen five burgers that are audaciously outside the box, and intriguing...

By Kimberly Kohatsu, Managing Editor for the Menuism Dining Blog
Photos by Joe Thomas

Joe and Debbie Thomas began as a teacher and marketing executive, respectively. But today, they run a ten-acre organic farm in the east hills of Paso Robles,...

by David Jensen, Beer Expert for the Menuism.com Beer Blog

Spring is nearly here and it is a time for renewal, growth, cleaning, and warmer weather. It's the perfect opportunity to renew your ideas about beer and to clean out old...

by Noella Schink, Guest Blogger for the Menuism Cocktails Blog

Maybe he drove the snakes from Ireland, maybe he was a whiskey-slugging missionary -- the legends all say something different about St. Patrick. Either way, the ritual remains around the world that on his day, you deck yourself...

by Jay Ducote, BBQ Expert for the Menuism BBQ Blog

Like all of the great foodways of the world, modern-day barbecue is riddled in history and culture. While the Spanish introduced the term barbacoa to Europe after discovering the technique during Columbian exploration...