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Thursday, January 16,2014

That’s the spirit

Micro-distilleries proliferate along the Front Range

By Christine Vazquez
“There’s a huge focus on craft distilling right now, but distillation is a science. You have to understand both sides of things,” Lee says.
Thursday, January 9,2014

The great taco tour of Lafayette

Six restaurants and two markets in 12 blocks

By Josh Gross
If hashing can be a thing, despite vomit being the only reasonable response to jogging between beer-chugging stops, then a taco crawl is totally doable.
Thursday, January 2,2014

Lyons restaurants are feeding the recovery

By Angela Buchanan
You can once again get an order of crispy fried pickles at Smokin’ Dave’s BBQ, or an eggnog shake at Lyons Dairy Bar. You can enjoy a chai and a gluten-free scone at The Stone Cup and be blissfully unaware that business was ever disrupted by the flood. Despite this welcome return to business-as-usual, all of the local restaurants are still working to recover from weeks of lost revenue, and some face larger challenges still.
Thursday, December 26,2013

Not with a bang but with a shipping delay

The Srirachalypse is upon us

By Josh Gross
In October, Huy Fong Foods, manufacturer of Asian hot sauce institution Sriracha, aka, “cock sauce,” was sued by its hometown of Irwindale, Calif., a move that threatened to limit America’s strategic hot sauce reserves and potentially send prices skyrocketing. In a word: Srirachagate.
Thursday, December 19,2013

Spreading the cheer by cheering the spread

The move to house-made condiments

By Christine Vazquez
Even with more condiments than ever available on the market, restaurants are choosing to forgo existing products and make their own from scratch.
Thursday, December 12,2013

Boulder and brownies

Marijuana edibles market expected to explode in 2014

By Jefferson Dodge
After Jan. 1, when your average Joe on the street won’t need a doctor’s prescription and a red card to buy marijuana, the popularity of edibles is expected to skyrocket, and the state is on the verge of issuing new regulations designed to make sure that all products are properly tested, handled and packaged.
Thursday, December 5,2013

That local spirit

Bitters are both modern and a throwback

By Christine Vazquez
Artisan craft bitters sweeten up the local cocktail scene.
Wednesday, November 27,2013

Boulder restaurants: Old dogs, new tricks

National attention and a changing local scene force Boulder’s famous bars to stay on top of the game

By Michael Krumholtz
Here at The Sink, local and national crowds gather within the recognizable walls that have sheltered everyone from the once-a-week regular to the president of the United States. Now celebrating its 90th year of service, food and drink endures in evolving ways to keep relevant and exceed near-mythological expectations.
Thursday, November 21,2013

Off the beat-en path

In wake of Espresso Roma’s closure, Boulder’s Bohemians explore new spots

By Ali Tadayon
Coffee houses in the 1950s and ’60s didn’t resemble the ones that exist today. People’s faces weren’t hidden behind laptops and you probably couldn’t order a $5 latte.
Thursday, November 14,2013

Season for seasoning

Spices take center stage as weather turns cold

By Christine Vazquez
When we say we want to “spice it up,” whether that’s our career, our marriage or our food, it means that we want to make it better, more interesting, more exciting.