Pumpkin spice lattes not your thing? No worries: Starbucks is currently testing out its new Dark Barrel Latte, which is inspired by “the rise of craft beers” and meant to taste like “roasted malt” (a.k.a Guinness covered in whipped cream). The drink doesn’t have any alcohol in it, but it does include caramel and “stout flavored” sauce mixed in with its milk and espresso base.
The beer latte is being tested in a few stores in Ohio and Florida, and so far, people aren’t really sure what to think. Among those who have tried the beverage, it’s just about agreed across the board that the drink does taste like Irish stout, but nobody really knows how to process that information. Isn’t Starbucks breaking some kind of fourth wall or something by trying to mimic the one beverage Americans might love more than coffee?
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I spent a good chunk of last year working at a gigantic tea store chain. Since lots of great conversations happen over hot beverages, I’d associated tea with lots of special moments in my life, but I hardly knew anything about where it really comes from. From my first day on the job, I was given what was pretty much a tea intensive, complete with a little corporate-designed test I had to take before I could start selling the stuff. Those few days were interesting, but the real fun started when I was able to talk to customers about their tea preferences and make all kinds of combinations to try during my shifts. I will never be one of those people who partakes in a “tea tastes better than coffee” debate (is it really so novel to enjoy both!?), but I left that job a total tea addict and have never looked back. If you’re looking for something new to add to your routine, I highly recommend you take the plunge into trying new teas. There are hundreds of different flavors and variations to choose from, and unlike most yummy things, it’s actually good for you! Here are a few things I learned in my days as a tea girl to help you get started. Keep reading »
You know what they say: you can never have too much of a good thing … except at the National Buffalo Wing Festival where “good things” go to die.
Last weekend, Buffalo, N.Y. hosted the 13th annual finger lickin’ fest where people of all ages could bond over their love for hot wings. Not surprisingly, the event included a wing-eating competition, and the winner managed to scarf down over 200 pieces in 12 minutes. But the festival’s most talked-about event was a lot messier, much more nauseating to watch, and involved way too much blue cheese. Keep reading »
As a huge foodie, I’m counting down the days until I attend the Greenwich 2014 Food + Wine Festival this September. When I learned that one of the world’s most famous chef restaurateurs, Jean-Georges Vongerichten, was going to be honored at the event’s Most Innovative Chef’s Gala, I had to see what all the hype was about before I actually tried his food. Jean-Georges has published several cookbooks, owns multiple 3 and 4-star restaurants worldwide and makes countless television appearances, but best of all, he’s shared one of his favorite recipes with The Frisky, and trust me— it’s one of those knock-the-socks-off-of-your-friends, be-the-hostess-with-the-mostess eats that will leave everyone in the room salivating. Keep reading »
“Vegemite is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives,” begins the Wikipedia page for noxious spreadable Vegemite. If you haven’t had the pleasure, Vegemite tastes extremely salty, is the color of dark poop, and has the consistency of slightly melted peanut butter. You can spread Vegemite on toast or crackers, or even put in a sandwich if there is literally nothing else in your cupboards that you could put in a sandwich, including multivitamins. So naturally, giving Vegemite to young children without much of a personal filter is highly entertaining. [Laughing Squid]