Selected stories written and reported by Mandy Naglich

SMITTEN in the KITCHEN: Blogger Deb Perelman dishes out doable dishes to her million-plus followers | Taste of Home

How a Busty, Beer-Balancing Bar Owner Became a Feminist Icon in 1950s Iowa | VICE

Brussels in the City of Brotherly Love — Monk’s Cafe in Philadelphia, Pennsylvania | Good Beer Hunting

How America’s Beloved Meyer Lemon Caused a Mid-Century Citrus Panic | Atlas Obscura

Competitive caffeine: Inside the wild world of professional coffee tasting | Salon

As Drinks Get Funky, The Line Between Beer and Wine Blurs | Wine Enthusiast

Craft Brewers Have Broken the IPA | Popular Mechanics

Homebrewing With Tea Is the New Dry-Hopping | VinePair

For the Forests, From the Forests — Hermit Thrush Brewery, Brattleboro, Vermont | Good Beer Hunting

With Bacon, Whiskey, and OJ Sidecars, the Breakfast Shot Is the Most Important Meal of the Day | VinePair

In defense of Stiegl Radler, summer's most refreshing brew with a deep German history | Salon

Experts Share 6 Tips for Tasting Craft Chocolate | Chocolate Professor

What Is Yakitori? A Beginner's Guide to This Japanese Comfort Food | All Recipes

Will It Cello? The Best Citrus to Make Liqueurs With Beyond Lemons | VinePair

If Ree Drummond Had to Choose a Last Meal, This Would Be It | Taste of Home

Vibrant, Earthy and Sweet: Peas Make Their Cocktail Debut | Wine Enthusiast

How to Make a St. Germain Cocktail with TikTok Bartender Miles Turner | Taste of Home

4 Experts Share Tips on How to Taste Cheese | Cheese Professor

No-Boil Beer Makes for a More Sustainable (and Hazy) IPA | VinePair

Chrissy Teigen's secret to making the best-ever scrambled eggs is surprisingly simple | Business Insider

This Nanobrewery Is Making Brooklyn’s Most Creative Beer | Edible Brooklyn

Can I Use the Same Cast-Iron Skillet for Sweet and Savory Foods? | All Recipes