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Yes, depending on the alcohol content, wine will freeze under the right conditions. Whether or not you should freeze wine, however, is a different story. Freezing wine in the bottle can potentially lead to the bottle cracking, since the wine will expand when it freezes. Also, though okay to drink, freezing wine can alter its taste once it’s defrosted.
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Stephanie Ganz
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Cüre developed a range of CBD-infused sparkling waters, wellness shots, and gummies designed to … [+]
The Cüre brand, maker of broad spectrum CBD-infused products including sparkling waters, wellness shots, gum, and gummies announced Nov. 14 that it has entered into a joint partnership with Hirokazu Yamura, CEO of AJP Co Ltd., to expand its portfolio of CBD products into retail and e-commerce marketplaces in Japan.
Founded in 2019, Cüre, pronounced “coor,” is a New York-based CBD wellness company led by Roland Nesi, founder of Roar Organic, with the help of health and wellness expert Saf Sadiq.
Earlier this year, Sadiq traveled to Japan himself, and noticed the flux of CBD specialty stores, retail outlets, and the products available—leading to the decision to set up shop overseas. “Immediate growth from month to month is what we’re seeing there,” Sadiq tells Forbes.
He explained that the CBD market specifically is a great fit because of the way cannabis is strictly prohibited there and the slowly dissolving attitudes surrounding pot, making a non-psychoactive product more appealing.
“The [market] has exponentially grown in the last couple of years, and that’s due to our partner over there who’s done all the research in the market for different alternative medicines that are really becoming popular,” Sadiq says. “Those that are really gaining a lot of headway in terms of…
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MMP News Author
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U.S. stock futures on Tuesday showed the November rally stalling ahead of results from AI chipmaker Nvidia.
On Monday, the Dow Jones Industrial Average DJIA rose 204 points, or 0.58%, to 35151, the S&P 500 SPX increased 33 points, or 0.74%, to 4547, and the Nasdaq Composite COMP gained 159 points, or 1.13%, to 14285.
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From the first cup of coffee I ever had to my days pulling espresso behind the counter at a cafe in Brooklyn, my favorite way to make coffee has always been using a pour-over. However, the difficult part about pour-over is that if you really want a nice cup, you need to perfect your technique. That usually involves buying a gooseneck kettle and carefully pouring a specific amount of hot water (usually weighed out with a kitchen scale and measured with a thermometer) over a precise amount of your freshly ground coffee in concentric circles, first in a bloom phase, then in a — you know what, don’t worry about it, because with the OXO Brew Single Serve Pour-Over Coffee Maker, things are much more simple. Which, I think, is a good thing, especially when you’re not 100% on the ball in the mornings. Sure, I love the ritual and end result of a well-made cup of pour-over, but these days, I find myself valuing ease and convenience more than anything else. That isn’t to say that this brewer doesn’t make a great cup, though — quite the opposite, in fact, according to almost 7,000 five-star Amazon reviews. Let’s dig into why.
The OXO Brew Single Serve Pour-Over Coffee Maker brews a cup of pour-over coffee in a pretty foolproof way. There’s an auto-drip tank that controls water flow to ensure a well-saturated bed of coffee and full extraction (i.e. no dry bits of coffee at the end of your pour) and the measurement markings on the tank show exactly how much water to add — up to 12 ounces, which is a pretty large cup. The lid also retains heat while brewing and doubles as a drip tray once you’re finished. The brewer comes with 10 OXO Unbleached All-Natural #2 Cone Coffee Filters, as well, which make sure there’s no grit in your cup. Here’s how it works: Pop a filter into the cone, add your ground coffee to the filter, place the water tank on top, add hot water to the tank, place the lid on top, and wait for the water to drain. That’s it! A freshly brewed cup of joe awaits you.
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Ian Burke
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Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
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Renae Wilson
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Starbucks is losing its prime spot among chains racing to meet China’s growing thirst for coffee.
Luckin Coffee has surpassed Starbucks as China’s biggest coffee chain by sales and units, company reports show, a comeback for the Chinese company after an accounting scandal that stalled its growth.
Copyright ©2023 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8
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These Stocks Are Moving the Most Today: Plug Power, Trade Desk, Doximity, Unity Software, Illumina, Wynn, and More
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From a truckload of house plants to a DIY knit-your-own-blanket kit to a sunlounger (even though I don’t have an inch of outdoor space), I have made more than a few questionable shopping decisions over the past few years. But the heftiest of all? A $750 Breville espresso machine that I impulsively bought way back during a midnight shopping spree amid quarantine. First, let me say that I realize I am lucky that I have a job and a steady paycheck. And that this is the most expensive kitchen gadget I have ever owned. But despite my rushed decision, I don’t regret this indulgence at all. On the contrary, it might be the best thing I have done for myself in a very long time.
You see, I, like many, used to start my day with a quick latte stop at my local coffee shop and followed that up with several cups of coffee throughout the day once I got to the office. All this is to simply say that I love my coffee and can’t function without it. So back when WFH orders were issued and coffee shops temporarily shut down, I was left to my own devices to supply my daily coffee needs, and let me tell you, copious cups of black coffee made in a French press can get old rather quickly. But ever since I picked up the Breville Barista Express Espresso Machine, I have been able to enjoy a huge variety of cafe-style brews right at home — and I couldn’t be happier.
The Breville Barista Express Espresso Machine is a workhorse; it pulls espresso shots like a total pro, while the steam wand (it does a 360-degree swivel!) heats and froths milk for delicious cappuccinos, lattes, and more. I also really love that it has a built-in water heater so I can simply top my espresso shot with piping hot water for a cup of black coffee or make a cup of tea without using a kettle. During hot days, I swap hot water for tap and ice cubes for a refreshing cold brew. It truly does it all.
While the machine does look intimidating, it’s actually incredibly easy to use. Once I set it up to suit my grind size (thank you, YouTube tutorials), I was able to whip up a cup of coffee within minutes: Turn on the power, use the puck to get the right amount of freshly ground beans, pull an espresso shot, and then use the milk wand to create just the desired amount of froth and heat. Easy!
This machine comes with everything you need, including a bean hopper and grinder, a tamper, four filter baskets, a steel milk jug, a coffee scoop, a razor dose trimming tool, and even cleaning supplies for when it’s time to descale the machine. Although I was worried the coffee maker would take up too much counter space in my tiny kitchen, it has a very compact footprint. And my favorite feature? The top portion works like a mug warmer. Let me tell you, nothing beats the joy of wrapping my fingers around a warm mug before the start of a hectic workday.
This coffee maker has also given me the flexibility to choose my own beans, milk, sugar, and toppings rather than rely on whatever is available at the coffee shop. For instance, I used to stick to regular milk and brown sugar, but now I use oat milk and coconut sugar, which feels like such an upgrade. I have also experimented with tons of coffee beans and discovered so many new flavors and favorites.
Our Managing Editor, Lauren, also bought this espresso maker during quarantine and is still equally smitten. “My husband and I are new parents, so our espresso machine is our most beloved appliance right now,” she says. “When we’re groggy-eyed and sleep-deprived, we know we can have a perfect shot of espresso with basically a push of a button. Also, being able to have an oat milk latte without leaving our house now is such a treat!” Agreed!
At $699.95, the Breville Barista Express Espresso Machine is definitely a significant investment, but think of all the money you’ll save creating all your favorite café-style drinks at home! Plus, if you’re looking for the perfect way to spoil the coffee lover in your life this holiday season, I can guarantee this pick will put a smile on their face — it’s still putting one on mine!
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Sholeen Damarwala
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There are disinfection byproducts in tap water. What happened when Brita, PUR, ZeroWater, and refrigerator water filters were put to the test?
Though many distrust the safety of tap water, a study of 35 brands of bottled water did not find them to be necessarily safer, cleaner, or of a higher quality than water straight out of the faucet. How much is that saying, though? Two studies published in the 1970s “changed forever the earlier perspective that drinking water safety was only about waterborne disease.” In fact, it was our fight against microbial contaminants that led to a new kind of contamination—in the form of disinfection byproducts.
The two landmark papers in 1974 solved the mystery of the source of chloroform in drinking water: We met the enemy, and he is us. The chlorination of drinking water—“disinfection [that] is crucial for maintaining the microbiological safety of water”—was interacting with natural organic matter from the water’s source and creating chlorinated compounds that can not only result in off-flavors and smells but also pose a potential public health risk. More than 600 disinfection byproducts have been identified so far.
After decades of research into the matter, it appears that the life-long ingestion of chlorinated drinking water results in “clear excess risk” for bladder cancer. There is also some evidence of increased risk of certain types of birth defects, but most of the concern has focused on the bladder cancer link. Forty years of exposure may increase your odds of bladder cancer by 27 percent. The Environmental Protection Agency estimated that 2 to 17 percent of bladder cancer cases in the United States are due to these disinfection byproducts in drinking water. However, this assumes the link is one of cause and effect, which has yet to be firmly established.
The best way to reduce risk is to treat the cause. Countries could prevent the formation of disinfection byproducts in the first place through the better initial removal of source water’s “natural organic matter” (what my grandmother would have called schmutz). Some countries in Europe, such as Switzerland, the Netherlands, Austria, and Germany, have newer, well-maintained drinking water systems that can distribute tap water free from residual disinfectants, but the cost to upgrade the infrastructure of even a small city in the United States could run in the tens of millions of dollars. As the tragedy in Flint, Michigan, revealed, we seem to have trouble keeping even frank toxins out of the tap.
Nearly 40 percent of Americans use some sort of water purification device. I look at the comparisons of these devices in my video Is It Best to Drink Tap, Filtered, or Bottled Water?. Tap water from Tucson, Arizona, was pitted head-to-head against two of the most common purification approaches—pour-through pitchers and refrigerator filters. As you can see in the graph below and at 2:53 in my video, both fridge filters (GE and Whirlpool) did similarly well, removing more than 96 percent of trace organic contaminants, and edging out the three pitcher filters. ZeroWater caught 93 percent, and PUR pitchers got 84 percent. By the time the filters needed to be replaced, Brita was only catching 50 percent. A similar discrepancy was found between filters from PUR and Brita tested specifically against disinfection byproducts. They both started out about the same at the beginning, but by the end of the filter’s life, PUR appeared to do better, as you can see below and at 3:15 in my video. Reverse osmosis systems can work even better, but the cost, water waste, and loss of trace minerals don’t seem worth it.
As you can see below and at 3:40 in my video, the annual cost for purifying your water with a pitcher or fridge filter was calculated to be about the same, at only around a penny per cup—with the exception of the ZeroWater brand, which is up to four times more expensive.
I always figured the “change by” dates on filters were just company scams to get you to buy more replacements, but I was wrong. Because I drink filtered water mostly just for taste, I used to wait until the water started tasting funky. Bad idea. Not only do the filters eventually lose some of their removal capacity, but bacterial growth can build up inside them, resulting in your “filtered” water having higher bacterial counts than water straight out of the tap. You’d be actually making your water dirtier rather than cleaner, so it is important to replace filters regularly.
As an aside, I used to think the same about the advice to change your toothbrush every three months. Which Big Brush executive thought that one up? But, no, I was wrong again. Toothbrushes can build up biofilms of tooth decay bacteria or become breeding grounds for bacteria to flume into the air with each toilet flush before going back into our mouths. Fun fact: A single flush can spew up “millions of bacteria into the atmosphere” that can settle on your nice, moist toothbrush. The good news is that rather than buying new brushes, you can disinfect the head of your toothbrush with as little as a ten-minute soak in white vinegar or, even more frugally, vinegar diluted by half with water.
Hydration is important. See related videos below for more information.
Avoiding waterborne pollutants if possible is also important. See my videos Lead in Drinking Water and Friday Favorites: Benefits of Turmeric for Arsenic Exposure.
How Many Glasses of Water Should We Drink a Day? Watch the video to find out.
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Michael Greger M.D. FACLM
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To open a bottle of champagne, remove the foil from the top by pulling off the tab on the side (this is usually a red string). Remove the foil from the on top of the cork. Untwist the wire covering from around the cork and discard. Use a kitchen towel to carefully move the cork back and forth slightly with one hand and use the other to hold the bottle of champagne in place. Repeat this motion until the cork comes out of the top.
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Emma Christensen
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Tim Hortons is reintroducing three new items for its holiday menu, including a latte that follows on a rapidly growing trend.
The gingerbread oat milk latte headlines the holiday menu additions, which are set to launch on November 15. The chain’s holiday tree donut is also returning to the fast food chain’s menu for the holiday season. The chain also plans to introduce a hot cocoa crumble muffin on its November 15 release.
The Canadian chain, which has expanded to several locations in the United States, is the latest chain to launch holiday menus as consumers gear up for the festive season.
The latte is combined with gingerbread and Chobani oatmilk that’s topped with cinnamon. Customers can order the drink in a cold brew option too. The donut, filled with Venetian cream, is encased in green fondant and holiday-inspired nonpareils. Tim Hortons new hot cocoa crumble muffin is stuffed with marshmallows and topped with chocolate chips.
When it comes to flavor trends, the gingerbread latte is following a popular trend as consumers turn away from the once-ubiquitous peppermint.
A 2021 poll by Florida-based private nonprofit school Saint Leo University showed that 19.2 percent of 1,000 national respondents prefer gingerbread during the holidays. This is followed by peppermint at 15.8 percent.
Some on X, formerly Twitter, have shown some love for gingerbread this holiday season.
“I’m hooked on the gingerbread flavor now,” X user oshymew wrote, who added that they were a fan of Starbucks, which also introduced the flavor this holiday season to customers.
User persephonercn wrote: “eating a gingerbread cookie and then immediately drinking watermelon punch is the greatest flavor combination ever.”
However, some aren’t exactly festive for gingerbread.
“Yall … if you aren’t boycotting already and happen to go to sbux [Starbucks], do NOT i mean do NOT get the gingerbread flavor. This is the worst flavor they have ever produced, ever,” X user kisskisoos wrote.
Tim Hortons did not comment on why it decided to bring back the gingerbread flavor, but it provided a little context on another item included in its holiday lineup.
“We brought back the Holiday Tree Donut featuring festive colors & designs–as it’s a beloved menu item for the holiday season,” a spokesperson with the company told Newsweek.
Tim Hortons launched several other new holiday menu items on November 3.
One of them includes the peppermint mocha iced cappuccino. It is available for customers to order in hot or iced latte and cold brew. Another offering is the peppermint hot chocolate.
A new brown butter caramel cold brew combines a mix of sweet and salty flavors and is also available as a latte. Peppermint Timbits are available to order now as well.
From now until November 28, Tim Hortons customers can purchase medium cold or hot lattes for $1 when ordering online or through the app. This offer also includes the new holiday flavors.
Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground.
Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground.
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Orange-juice futures posted a drop of nearly 11% for the week on Friday, the largest such percentage decline since late March 2017, just days after settling at their highest price on record.
“The weather is good and the hurricane season is almost over,” Jack Scoville, vice president of The Price Futures Group and author of the Grains and Softs Report, told MarketWatch on Friday.
The Atlantic hurricane season runs from June 1 through Nov. 30. It can impact crops in the region, and Florida is among the top orange growing states. The season started off strongly but was relatively quiet in October.
The speculators in the market tried to take profits and “found out that there was no buying interest under the market, so it went down hard,” said Scoville.
The most-active January contract for frozen concentrated orange juice posted a weekly loss of 10.6% on Friday, the worst weekly performance since the week ended March 31, 2017, according to Dow Jones Market Data. It settled Friday at $3.4925 a pound on the ICE Futures U.S. exchange, down 1.4%, for the session, after dropping 5.2% Thursday.
The big mover among the futures contracts is November, said Darin Newsom, Barchart senior market analyst.
That contract was down around 14% from this past Tuesday’s high of $4.3195, he said. The first notice day, the day buyers of futures contracts receive a notice that a seller intends to make delivery of a commodity, was Nov. 1, he said.
Given that, anyone holding long futures who didn’t want to take delivery had to get out of their position — leading to a sharp selloff, Newsom explained. The January contract saw some “spillover selling” from the November contracts.
Prices for frozen orange juice had marked a record high settlement of $4.008 a pound on Oct. 30. They trade a whopping 71% higher year to date, on track for the best year since 2009.
It’s “hard to buy when a market goes to new all-time highs,” said Newsom.
Key reasons for the rally are post-COVID demand for vitamin C, and the worst Florida citrus crop since the 1920s, due to a disease called citrus greening, said James Roemer, publisher of WeatherWealth newsletter.
However, the lack of Florida hurricanes this fall and a potentially large 2024 orange crop in Brazil, the world’s largest producer, are “potentially bearish longer term,” he said.
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“There is no way around the fact that they have stolen our business in Russia, and we are not going to help them make that look legitimate.”
That’s new Carlsberg CEO Jacob Aarup-Anderson, according to a Reuters account of a journalist call on Tuesday, after Russian President Vladimir Putin this summer ordered the seizure of Carlsberg’s stake in its Baltika subsidiary. Earlier this month, Carlsberg ended license agreements that allow for its beers to be produced in the country.
According to the presidential decree, Carlsberg retains title to the shares in Baltika Breweries but no longer has any control or influence over the company.
From the archive (March 2022): Carlsberg and Heineken both say they will exit the Russian market
Carlsberg reported a 3% decline in organic volume growth, as a 6.3% slide in Central and Eastern Europe and a 5.2% decline in Western Europe was partly offset by a 1.5% rise in Asia.
The brewer said two-thirds of the volume decline was due to bad weather and another one-third to consumer sentiment.
Organic revenue, however, rose by 5.8%, on price hikes. It kept its operating-profit guidance for the year unchanged at 4% to 7% growth, and launched a new stock-buyback program valued at 1 billion Danish crowns.
Carlsberg said comparisons in the fourth quarter will be positive in China, in light of the year-ago lockdown, but the weak macro environment in Southeast Asia will continue to impact markets.
Carlsberg shares
CARL.B,
were steady on Tuesday but have dropped 8% this year.
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The only thing stopping me from having a veritable cafe in my home kitchen is my lack of counter space. (And, you know, hefty price tags on high-end coffee machines and a girlfriend who probably wouldn’t be thrilled with the idea of having to wade through a sea of espresso gear to get to the toaster.) However, despite my tiny NYC apartment’s dearth of countertops, I still manage to house a little DeLonghi espresso machine, a grinder, and an Aeropress — thanks in part to some crafty storage solutions. Speaking of which, I recently stumbled across a sale on an editor-favorite coffee machine that makes a great cup of hot or iced coffee without taking up too much of your kitchen’s precious real estate. Head on over to QVC right now to snag the Keurig K-Slim + ICED Single Serve Coffee Brewer while it’s still marked down to its Black Friday sale price! (Oh, and new QVC shoppers can get $20 off their first order of $40 with code HOLIDAY20!)
This single-serve brewer has a super-compact design — at less than 5 inches in width — that’s perfect for small kitchens, dorms, or shared spaces. It has a 46-ounce removable water reservoir, a removable drip tray that accommodates mugs up to 7 inches tall, and an automatic shutoff feature. It also brews both hot and iced coffee, with its smart Brew Over Ice functionality, which makes it the ultimate choice for year-round versatility. It’s also compatible with the K-Cup universal coffee filter to cut down on plastic waste!
So, for anyone who wants a high-quality coffee maker that doesn’t take up too much space on your countertop, the Keurig K-Slim + ICED Single Serve Coffee Brewer is a great choice. It’s versatile and sleek, and makes a great cup of coffee — iced or hot! — every time.
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Ian Burke
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By Giulia Petroni
Danone raised its full-year sales growth guidance after recording a sequential improvement in volume/mix in sales in the third quarter.
The French producer of yoghurts, bottled water and infant-nutrition products said Thursday that it now expects like-for-like sales growth between 6% and 7% in 2023 from previous expectations of between 4% and 6%.
It also said it expects to return to a positive volume/mix territory before the end of the year, and confirmed it sees a moderate improvement in the recurring operating margin.
In the third quarter, Danone posted sales of 6.91 billion euros ($7.30 billion), down from EUR7.33 billion in the year earlier, partly due to the depreciation of the majority of currencies against the euro. On a like-for-like basis, sales grew 6.2%, with volume/mix at minus 0.3% from minus 2.3% in the second quarter.
Analysts had forecast sales of EUR6.90 billion and like-for-like growth of 4.7%, according to a company-compiled consensus.
“This quarter is the seventh consecutive quarter of delivery,” said Chief Executive Antoine de Saint-Affrique. “We continue to view our future with confidence, despite a challenging environment.”
Write to Giulia Petroni at giulia.petroni@wsj.com
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From the beginning of the year up until a couple of months ago, I’d been living without a blender, and it was a sad time. Before that, I’d used a NutriBullet for years to make fruit smoothies every day — sometimes even twice a day. The reason I put off getting a new blender for so long is because my new kitchen is tiny and barely has any space for another appliance. My roommates have their own blenders and juicers, which are huge and take up a ton of counter space, though I have no interest in sharing with them.
For a minute, I had a rechargeable personal blender, which wasn’t super powerful, but it did the job — until its battery died and refused to recharge. Okay, I thought, it’s officially time to get a real blender. I did some research and came across Ninja’s Nutri Pro blender. It seemed perfect! Not only did it sport a similar design to my beloved NutriBullet, but it also looked compact enough for my small kitchen. Now that I’ve been using it every day for a while, I can say it fully lived up to my expectations. You can shop it directly on Ninja’s website, though right now, it is 20 perfect off on Amazon.
When I say this blender is compact, I mean its base measures just under 7 inches wide, which, compared to a lot of other blender bases, is nothing. I store it and the included cup on my dedicated shelf inside one of our cabinets, and I still have plenty of space for my pots, pans, and dishes. Size aside, the base is hefty and has little suction cups on the bottom, so once you stick it on your counter, there’s no budging. This is important because the blending capabilities of this little machine are intense. You’ll also find that the blender’s blades are removable. Once you remove the blade cap, you can drink right out of the 24-ounce single-serve cup, or twist on the spout lid, which allows you to bring your beverage on the go.
Although there’s a dedicated “smoothie” button on the blender, I typically just use the start/stop button, and my smoothies are done in 7 seconds flat. This holds true even when I use frozen berries and ice cubes. Of course, you can also crush ice and chop other tough, fibrous fruits and veggies with the dedicated “crush” button. “Smoothie” and “crush” are both Auto-iQ preset programs, so if you’re not sure how long to blend, they take the guesswork out of the process. No matter which button you press, your concoction will be ready to go in a few seconds. If you’re looking for a tiny but mighty machine that’ll be a workhorse in the kitchen and take care of all your blending needs, look no further — because this is it.
The only downside to this blender is that it’s quite loud, but then again, what blender isn’t? Plus, if you live with people who like to sleep in, you could always make your breakfast smoothie the night before instead of first thing in the morning.
Yes! I genuinely think this blender would be a great fit in just about any kitchen, but especially if you’re looking for the following features:
Here at The Kitchn, we test products first-hand to let you know if they’re worth buying. Although we have affiliate relationships with the brands we cover, we never promote products that we don’t personally test, love, and own.
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Nikol Slatinska
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Apparently, you really can become a junk-food junkie.
That’s what a new study published by the British Medical Journal says, noting that ultra-processed foods — meaning food that contain “ingredients not available in home kitchens” and that typically have high levels of refined carbohydrates or added fats — are plenty addictive. And they’re on par with alcohol and tobacco, the study notes.
Specifically, the study says that food addiction — again, closely connected with the consumption of ultra-processed foods — is prevalent in 14% of the adult population. That matches the percentage for alcohol addiction and is just slightly below the percentage for tobacco addiction (18%).
The study warns that junk foods like sweets and snacks deliver those carbs and fats to the gut at a speedy rate, contributing to their addictive potential. It’s not unlike how cigarettes “rapidly deliver nicotine to the brain,” the study warns.
Additives also play a role in making these junk foods so appealing, the study says. That is, they increase sweet and savory tastes. Not surprisingly, the study notes that additives “that aim to improve [flavor] and mouthfeel are also common in cigarettes, including sugar, cocoa, menthol, and alkaline salt.”
If anything, the study points to issues with food addiction that don’t exist with other addictions since food is a critical part of our lives. “Addictive drugs are not necessary for survival; eating is,” the study says.
The study says understanding that ultra-processed foods are indeed addictive could “lead to novel approaches” in addressing the issue. It points to several policies that are already being taken across the world, such as levying taxes on sweetened beverages or posting nutritional information on the front of packages.
MarketWatch reached out to SNAC, a trade group representing snack-food manufacturers, about the study, but didn’t receive an immediate response.
Americans’ desire to snack doesn’t appear to be abating. In its most recent annual report, SNAC says the annual total sales for salty snacks grew by 15.6% in 2022 to $28.4 billion. Potato chips alone saw 14.5% growth to $7.8 billion in sales.
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Truth be told, I could enjoy an old-fashioned (and all its many iterations) all-year round. Still, there’s something to be said about how much more delicious the classic cocktail is when the temps dip and I’m ready to sip the alchemical gold that happens when you combine bourbon, bitters, sugar, and water.
As I’m sure you’ve likely noticed, there’s nearly as many bottles of whiskeys out there as there are whiskey drinkers. That’s absolutely the case for bourbon, the whiskey of choice for many when it comes to mixing up a classic old-fashioned. Barrel-aged, oaky bourbon is the backbone of the quintessential cocktail. It’s also the type of liquor you want to opt for a more mid-to-top-shelf bottle; there’s very little hiding room for sub-par liquor in the limited ingredients’ list.
Smooth, spicy, or just well-balanced, bartenders often stock upwards of thirty bourbons in order to mix up an old-fashioned, depending on the customer’s mood. Though it might sound intimidating when considering which bottle to add to your cart, the good news is old-fashioneds are maybe the easiest of all the cocktails to make. I chatted with a few bartenders who have a few takes on the best bourbons for old-fashioneds, as well as some tips to serve up the best one at home.
Despite how well-stocked their bars might be, there is bourbon (nay, a whole distillery!) that particularly shines for many bartenders: Kentucky’s own Buffalo Trace. “I actually love Buffalo Trace,” says Brad Hagman of The Harper in Fort Worth, Texas of the distillery’s eponymous bourbon. “I make more Buffalo Trace old-fashioneds than I do anything.” The budget-friendly bourbon also still has plenty of dimension all its own as a mid-shelf bourbon, alongside other affordable Buffalo Trace options like Eagle Rare, Ancient Age, and Benchmark.
If you’re looking to stock your bar with something higher on the shelf (which a simple cocktail like the old-fashioned can often call for), one particular option won over many of the bartenders I spoke to. “My desert island old-fashioned bourbon would be E.H Taylor, Jr.,” says Chris Cardone, chief mixologist for Via Carota Craft Cocktails and bartender at I Sodi in Manhattan.
You likely know where I’m going with this: E.H. Taylor, Jr. falls, yes, under the same umbrella of iconic distillery, Buffalo Trace, which bought the Old Taylor brand from Jim Beam in 2009 and re-released this smooth bourbon under the E.H. Taylor, Jr. moniker in 2013.
Nick Hassiotis of Alpharetta, Georgia’s Foundation Social Eatery, also loves breaking out the E.H Taylor Jr. bourbon in the fall; it hits many of the flavor notes associated with the season, such as cinnamon, caramel, black pepper, candied orange, and vanilla. “As we are heading into fall and winter, I like bourbons with a little more of a backbone and a higher alcohol content,” says Hassiotis, who agrees that a higher proof and high-quality bourbon like the E.H. Taylor Jr. is key to nailing the cocktail at home. “The dilution from the ice while stirring the cocktail will help mellow out some of the ‘hotness’ from that higher proof, but it will still be able to stand on its own and have all the delicious bourbon-ness come through.
Cardone also adds that if someone wants a bourbon that is super smooth, easy drinking, and light on heat, that Blantons, also a member of the Buffalo Trace extended universe, is another top-shelf choice.
Overwhelmingly, all the bartenders I chatted with urged me to remind home mixologists to keep it ultra simple when making their old-fashioneds. “I think people try to get too tricky,” says Hagman. “A lot of times people that are new to the business [of making an old-fashioned], they don’t feel complete if they’re not adding a bunch of ingredients to things,” which, more often than not, Hagman says, means adding too much sugar to the cocktail.
If you often go maximalist, don’t fret; The old-fashioned might be called old, but you can still bust out some new tricks. Hagman, for instance, is a big proponent of going 50/50 on his alcohol base when making an old-fashioned, which is what he did with his popular old-fashioned recipe, which uses takes equal parts of the sweeter, more viscous Texas-based Blackland Texas Pecan Brown Sugar Bourbon, along with equal parts of the heat of Blackland rye whiskey to create his own spicy-sweet spin.
When in doubt, just have fun with your cocktail mixing. Old-fashioneds aren’t always one-size-fits-all even if they seem like it. “Once you find the bourbon you’re into, then have fun with the bitters,” says Hassiotis. “That is an easy way to change the flavor and keep it seasonal while using the same recipe. In summer, try peach bitters and then as you’re getting into fall, use something more aromatic like Angostura or Jerry Thomas bitters.”
Once you have all your components lined up, it’s time to mix. “I personally use two to three dashes of Angostura bitters, 1/4 teaspoon of simple syrup (using demerara sugar), and then two-and-a-half ounces of bourbon,” says Cardone. Then, be sure to opt for serving your drink with a large ice cube, so that it won’t dilute too quickly.
The finishing touch? A wheel of orange zest and, my personal favorite addition, a plump, semi-candied Fabbri Amarena cherry to literally put the cherry on top of this simple, yet complex, treat of a cocktail.
What bourbon do you use to make an old-fashioned? Tell us about it in the comments below.
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Mackenzie Filson
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