rss FOOD & DRINK: FEATURES

• FEATURES

  The Art of Italian Cookbooks: Giuliano Hazan's rise as an Italian cooking authority

  Giuliano Hazan's rise as an Italian cooking authority.

  Vol. 22 No. 25 Published 09.02.09 by Brian Ries
• FEATURES

  Meat Week: The great supermarket steak-off

  The best of the beef in local markets.

  Vol. 22 No. 20 Published 07.29.09 by Brian Ries
• FEATURES

  New movie Food, Inc. dissects our dysfunctional food system

  Among people who care about where their food comes from and how its provenance affects the daily liv...

  Vol. 22 No. 19 Published 07.22.09 by Brian Ries
• FEATURES

  Tournament of Tacos Critic's Bracket: And the winner is ... La Cabana Del Tio

  A Taco Tournament champion is declared.

  Vol. 22 No. 4 Published 04.08.09 by Brian Ries
• FEATURES

  New chefs and new restaurants: Pizzaiolo Bavaro, Posh 27

  Changes at The Table and International Plaza

  Vol. 21 No. 52 Published 03.11.09 by Brian Ries
• FEATURES

  Best of the food blog

  Don't read the food and drink posts on CL's Daily Loaf? Here's your guide to the most recent stories you should be reading.

  Vol. 21 No. 43 Published 01.07.09
• FEATURES

  Dine on food news at The Daily Loaf

  Get to know what our blog contributors are cooking up online.

  Vol. 21 No. 42 Published 12.31.08 by Brian Ries
• FEATURES

  The top 10 ways Tampa Bay can catch up with culinary trends

  More pig, better cheese — and how about something offal?

  Vol. 21 No. 41 Published 12.24.08 by Brian Ries
• FEATURES

  Holiday guests: Where to wine and dine them

  Navigating the holidays is difficult. Add in the need to entertain visiting family and friends and y...

  Vol. 21 No. 38 Published 12.03.08 by Brian Ries
• FEATURES

  Tampa's City Council sows the seeds of local agriculture

  Michael Pollan is known for illuminating the darker side of food. In Omnivore's Dilemma, he deta...

  Vol. 21 No. 34 Published 11.05.08 by Brian Ries
• FEATURES

  Salty, sweet and decadent: CL's recipe for bacon peanut brittle

  When I ate at MJ’s Martin Jazz & Tapas Lounge a couple of weeks ago, the highlight of the...

  Vol. 21 No. 32 Published 10.22.08 by Brian Ries
• FEATURES

  Beer101: The Best of CL's BEERFest

  Creative Loafing's "Brew U" Beer Fest is this weekend, and I realized it would be gros...

  Vol. 21 No. 31 Published 10.15.08 by Bethany Sherwin
• FEATURES

  CL's crash course in all things beer

  Beer and bread may have been instrumental in kick-starting civilization, but I suspect beer played a...

  Vol. 21 No. 31 Published 10.15.08 by Brian Ries
• FEATURES

  Beer 101: Beer Glossary

  Words to know before popping the top at your next beer exam.ABV (Alcohol By Volume): The worldwide s...

  Vol. 21 No. 31 Published 10.15.08 by Brian Ries
• FEATURES

  Beer 101: The Basics of the big three beer types

  Yeast + sugar = alcohol and CO2. With beer, the sugar comes from grains, primarily barley that's...

  Vol. 21 No. 31 Published 10.15.08
• FEATURES

  Beer 101: Science: How we get from barley to beer.

  1. MaltBarley is soaked in water until the grain sprouts, which releases enzymes in the grain that c...

  Vol. 21 No. 31 Published 10.15.08
• FEATURES

  Beer 101 -- History: Eight thousand years and counting.

  15,000 B.C. Humans give up nomadic lifestyle and domesticate grain 12,000 B.C. First evidence of in...

  Vol. 21 No. 31 Published 10.15.08 by Bethany Sherwin And Brian Ries
• FEATURES

  Beer 101 -- Geography: Where your beers were born.

  Around the world in 80 beers? Not quite, but here's a quick survey of beer's most famous sty...

  Vol. 21 No. 31 Published 10.15.08 by Bethany Sherwin
• FEATURES

  What you should know before eating up food and restaurant reviews

  When the Wine Spectator released its annual awards for restaurant wine lists in July, there was a no...

  Vol. 21 No. 27 Published 09.17.08 by Brian Ries
• FEATURES

  Day-old decadence, part 2

  Donut French toast makes for another breakfast treat.

  Vol. 21 No. 26 Published 09.10.08 by Brian Ries

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