The Berliner donut, a round, jam-filled doughnut, is made from lightly sweet yeast dough and is typically finished with powdered sugar or icing. Traditional fillings include jam or citrusy marmalade, while modern versions may use cream or chocolate.
A lot of things come together for the perfect pour, including temperature and the cleanliness of lines. Bottom line? Yes, it's all better in Ireland. However, that's not to say there aren't some outstanding Irish pubs in the U.S., because there are.
New American Light Lager (think: Budweiser) just doesn't stand up to the chilies in chili. As its name implies, a light lager is a type of beer with the mildest, most delicate flavor. While they're refreshing on a hot day, they certainly don't have a robust profile, nor the depth that's necessary to bring any nuanced tasting notes to chili, even after reducing with a simmer.
In a prime spot in Ardmore on Philadelphia's Main Line, the long, rectangular shop offers warmth through vertical wooden slats near the door, plus white oak paneling across a white stone-topped bar and the back wall behind the counter. At the far end of the room, blue mati pendants pop against a white wall, a bright nod to the owners' Greek heritage.
Tattoos and fermentation rarely appear in the same conversation, yet across the world, they share a quiet kinship. Both are practices of transformation, crafts that reshape raw material over time through care and relationships to the land, the spiritual, and the community. Tattooing inscribes identity and ancestry onto skin, while fermentation preserves, nourishes, and binds communities through shared taste and ritual. Both create change, brewing something more than themselves through embodied knowledge passed between generations.
There are all kinds of amazing markets across the United States, each offering something unique in the way of fridge and pantry treasures. If you're a fan of German fare, in particular, there's one store you have to know: German Gourmet in Falls Church, Virginia. It's a local legend, having been in business since 1962 and boasting one of the most comprehensive selections of authentic German food and beverages.
Across America, cafeteria-style restaurants serve up nostalgia with meals made for comfort. One such establishment has cemented its reputation as an institution in Minnesota, serving meals that have customers coming back for more. Started by Ukrainian-born sausage maker Wasyl Kramarczuk and baker Anna Kramarczuk in 1954, Kramarczuk's Sausage Co. has long offered Eastern European flavors alongside American classics. The original enterprise has blossomed into a deli, bakery, and restaurant.
Often relegated to canteens and freezer aisles, chicken fricassee rarely gets the attention it deserves. Here, it's treated with care: pasture-raised chicken from northern German producer Lars Odefey is gently cooked in a classic sauce based on a fine chicken broth, served with regional mushrooms and carrots.
Bayern Munich's attack, thanks to the trio of Harry Kane, Luis Díaz and Michael Olise, has been grabbing all the headlines. Add a fully fit Jamal Musiala to the mix and you'll hear defenders' teeth clattering before their boots hit the pitch. However, fully fit is the key phrase here. Since his return, Musiala has racked up a total of eight appearances across all competitions, assisting two and scoring one in the process.
No trip to the brewery is complete without sampling the wares. Even if it's a place you visit regularly, you'll likely want to sample most of what it has to offer at least once. But while a greater variety may seem more enticing, it can also signal a potential red flag. Every kind of beer they have on tap means another tap that needs to be maintained. The more tap lines they have, the more likely it is that maintenance or cleaning gets neglected.
