World wine production dropped 6 percent in 2012 to the lowest level in at least 37 years on smaller grape crops in France, Spain and Argentina, according to the International Organisation of Vine and Wine, or OIV.
Every time you throw food into a blender, you’re doing science. This seemingly mundane appliance is actually a cavitation chamber. Watch how the rips and explosions inside your blender transform chunks of veggies into a smooth mixture.
A report from Oceana claims widespread seafood fraud across to U.S. calls for new seafood traceability laws while the National Fisheries Institute said it is more important to enforce the laws in already in place.
Rose champagne is the intoxicant of choice for courtesans and kings. Beautiful, expensive, and rare, it was beloved by the grandest of the grandes horizontales of nineteenth-century Paris—and the men who could afford to love them.
Reduced-fat food products are gaining in popularity. But whether these products are effective or not is a matter of dispute: While it is true that they contain fewer calories, people tend to overcompensate by eating more.
Anthony Frustagli of Parallel 49 Brewing Company in Vancouver would like to take advantage of new provincial laws that allow craft breweries and distilleries to have on-site lounges — but city hall won’t let him.