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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.
Thursday, November 7,2013

Drunk and hungry

Harm reduction approach to alcohol overconsumption focuses on minimizing risk of alcohol abuse, one slice of pizza at a time

By Ali Tadayon
As waves of cloudy-eyed CU students ascended the stairs from the University of Colorado Boulder campus to the front of the Colorado Book Store on Halloween, they were met by a group of individuals, some in suits and some in costumes, serving 10 pizzas from The Sink, two large party subs from Cheba Hut and four cases of bottled water.
Thursday, October 31,2013

A perfect match

Beer pairings continue their takeover of the town

By Michael Krumholtz
Boulder’s brewpubs — where outside the mountains’ snowy tips mirror the foam-headed pints lining the bar — are out to prove that beer and food are one and the same.
Thursday, October 24,2013

Artificial flavoring

Meat grown in vats is getting closer, and that’s a good thing

By Andrew Potter
It’s getting increasingly hard to find anything good to say about meat. It is expensive, swallowing huge tracts of land and tons of grain. It has a large carbon footprint. Finally, industrial meat production is hard on the animals, even before they’re slaughtered.
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