Food & Drink

Go beyond the cob this summer

Across the United States, including one historic Virginia plot, folks are planting and harvesting the rare spice

The man in charge of some of bourbon’s most esteemed brands on the distillery’s ongoing whiskey experiments, Warehouse X, and “the future of aging”

Is there any truth to the idea that women possess an advantage in the tasting room? We consulted with a few experts to see if the theory holds water.

Fresh raspberries meet whiskey and mezcal in this refreshing summer sipper, from a cocktail compendium that pays tribute to South Carolina mixologists

Early revelers adored this cloud-like dessert beverage—a simple recipe that still feels festive today

You might be surprised, grateful, and jealous all at once. Plus, a recipe for oyster loaf, an early settlers’ food that’s tastier than it sounds.

Nashville’s Loveless Cafe and Daddy’s Dogs teamed up for maximum glizzy flavor, which you can re-create at home

On James Island, South Carolina, Bar George tips a hat to George Bacalis and his iconic hot dog stand in Norfolk, Virginia, with this menu mainstay

A refreshing and easily batchable bourbon cocktail fit for warm weather

This North Carolina city is building buzz with craft beer, speakeasy cocktails, small-batch spirits, and neighborhood wine shops

Inventive mixology and Southern energy combine to make Birmingham, Alabama, one of the region’s most compelling cocktail cities

From scratch-made cocktails to Michelin-recognized dining, Alabama’s Port City is an unexpected culinary destination

Across five Upstate counties in South Carolina, the Old 96 District is serving up a spirited new scene full of local character

Columbia, South Carolina, is where to go for buzzing bars and easy hospitality

The Horse Capital of the World is a cocktail capital too

The Georgia city is the place to sip and swing

In Bardstown, historic distilleries, creative new releases, and Southern hospitality blend into one unforgettable whiskey pilgrimage

Lokelani Alabanza channels childhood nostalgia and her forebears in her new cookbook

Whiskey, simple condiments, and a slow simmer transform a classic side from humble to hard to resist