#drink-recommendations

#drink-recommendations

Giacco's sets itself apart with a rotating line-up of chef residencies, changing every month to keep the menu fresh and provide opportunities for up-and-coming chefs.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

The first clue could be if the server brings your check without it being requested. That's certainly a sign that the staff considers your meal done and isn't expecting (or perhaps wanting) you to order anything else.

Trader Joe's carries a collection of chocolate bars that Willy Wonka himself would be proud of, showcasing a diverse selection that appeals to chocolate lovers.

Brands that are already developing nostalgic, holiday-inspired flavors are the ones best positioned to win when consumer demand shifts.

Flamingo Estate just restocked their iconic, worth-every-penny strawberry fruit snacks. Made from Harry's Berries' truly perfect organic strawberries, the result is insanely addictive, sweet, tart and spicy with a delectable chew.

"Our study confirmed that in an environment of loud noise, our sense of taste is compromised. Interestingly, this was specific to sweet and umami tastes, with sweet taste inhibited and umami taste significantly enhanced," Robin Dando, one of the study's authors, told the Cornell Chronicle after the study came out.

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

One trend I'd happily see fade away in 2026 is the obsession with overly complicated, garnish-heavy cocktails that prioritize spectacle over balance. There's nothing wrong with a drink that looks beautiful, but when the garnish becomes the entire point of the drink, it often means the cocktail itself is an afterthought.

There is no environment more hostile to our senses than an airplane. In her book, Naglich explains how the recycled, stale cabin air dries out our noses and mouths, effectively muting our taste receptors. This means nothing tastes the way it should at 35,000 feet, so the cocktail you're making needs to be packed with flavorful components, otherwise it won't taste like much of anything.