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Buffalo wings are now a staple American dish, bottles of Tabasco and Sriracha sit nestled between salt & pepper on countless restaurant tables across the country, and BBQ sauce seemingly gets hotter by the year. Our love affair with capsaicin, the chemical compound that makes peppers hot, is obviously growing but how did it all begin and what's…
ContinueAdded by Steve Mirsky on January 24, 2017 at 11:30am — No Comments
Surrounded by mountains and numerous topographical features resulting from a turbulent geological past, France's Roussillon wine region is cradled in a massive amphitheater-like bowl nestled in the South of France between Spain and narrow valleys spidering…
ContinueAdded by Steve Mirsky on January 15, 2017 at 3:31pm — 3 Comments
Hilly terrain running roughly 37 miles from Dijon to Santenay in the Bourgogne region of France defines a patchwork of more than 1000 climats (microclimates) producing a wide variety of mostly Pinot Noirs and Chardonnays. The sheer diversity of terroir and wines often make understanding the…
ContinueAdded by Steve Mirsky on January 6, 2017 at 6:30am — No Comments
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