#beverages

#beverages

"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.

Golden Child aims for a polished yet social atmosphere, resembling a members' club vibe without the exclusivity, making it accessible to all guests.

Mānuka honey introduces a layer of complexity that traditional sweeteners cannot replicate. Ultra MGO 800+ is described as thicker, richer and more earthy than standard honey, delivering intense mineral bursts and chocolate notes.

Usually an item like this is fairly expensive. That has been my experience with store-bought muffins. They either dry out or can get moldy.

The theme for this year's Expo, "Every Moment Counts," served as a powerful reminder of the importance of intentionality in every aspect of guest experience—from menu design and service execution to marketing and brand storytelling.

"I think wine at its best is something that brings people together. It's part of a meal. I like the idea of our wines being part of that."

"The portafilter locking mechanism, which closely simulates the way a portafilter engages with the brewing head group of an espresso machine, contributes to stability and repeatability during tamping."

Kina Lillet was still being made according to the original recipe that it launched with in the late 1800s - fruit liqueur, wine, and quinine.

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.