People love coming to a place where it isn't creepy that they know our names, and we know theirs—like Cheers, but with copious amounts of cocaine and Justice on a constant loop.
I love Atlantic City—the 24-hour bars, the Jersey singles on the prowl, and the tackiness of it all. You can still find an amazing sub sandwich there, too, as the city's restaurants have begun to pick up the slack left by shuttered casinos.
Meet the black culinary historian who recreates the antebellum kitchen.
Researchers analyzed more than 2,500 recipes to figure out why Indian food is so damn tasty—and it turns out to be very different than the Western approach to creating dishes.
Turns out your mom was right: too much candy is bad for you. But she didn't say that sour suckers and tart gummies would cause bloody tongue blisters and seizures.
Former chief drugs adviser, Professor David Nutt has answered your sweaty, toilet-bowl-hugging prayers and invented a non-toxic inebriant drug that mimics the effects of alcohol: without the hangover.
Matty heads to the Quebec countryside to go trout fishing, skeet shooting, and hang out with Emma Cardarelli, chef and co-owner of Nora Gray.
I saw a guy almost blinded when his glasses were smashed. I saw a kid in a tiger suit crying on the ground. I saw a woman struggling to pick herself up among the fury of legs and arms. I saw things I'll never unsee.
Jo digs into the natural aphrodisiac scene—including asparagus, oysters, Chinese herbal remedies, and goat offal stews—to learn how different cultures have developed passion-enhancing recipes.
If you bartend for long enough, you'll see a lot of weird, dramatic breakups, like women pulling out each other's weaves over Facebook "likes."
There's more to the feederism than the 1,000-pound women fetishized in the press. For many feedees, stuffing their bellies with food is just another tasty way to get off—but it's not always as simple as that.
Legendary bartender Don Lee has decided to come out of the cannabis closet and graciously agreed to push the weed-infused cocktail conversation further by creating three strain-specific libations.
A new study from the University of Kent has found that Britons who live in areas with higher water fluoride levels are significantly more likely to develop thyroid problems.
In this episode of Fat Prince, Andy Milonakis teams up with dough pro Jeff Mahin of Stella Barra Pizzeria and Do-Rite Donuts as well as Lamorne Morris of New Girl to create a lobster, matsutake, and truffled-cheese Boboli pizza.
Like all good things it's going to take cloning, mutation, and a bit of random luck.
Along with forced starvation and chemical warfare, the Assad regime has a surprising weapon in its wartime arsenal: bread.
International pro bodybuilder Rene Campbell shows us how to whip up her 5,000-calorie-a-day chicken-smoothie diet—and tear it up at the gym.
"I can't speak for a chicken—all I can say is what I observe. No, they're not happy," said Craig Watts in a video that went viral. "And they're definitely not healthy."
A new report examining the diets of nearly 200 nations over the past 20 years has found that the West African diet far outpaces the US and Europe in terms of its nutritional value.
It's got Spam, chives, and sriracha mayo, and you can definitely make it hungover.
Stef Mintiens is an herbalist and doctor from Belgium who is providing a fridge full of tasty food for anyone who wants it. I sat down with the do-gooder to find out why, and how he's pulling this off.
I went to the Wonder Café to take on its infamous breakfast challenge: four fried slices of bread, four slices of toast, four eggs, six sausages, six rashers of bacon, six hash browns, four black puddings, plum tomatoes, beans, and mushrooms.
Dianne McGrath will go all the way to Mars to convince you to take food waste more seriously.
Among burnt space cakes, weed butter that tastes like compost, and a pasta sauce that doesn't get you high, cooking with marijuana is not always as easy as it looks.