Why Does Nose Grease Tame Beer Foam?

Frat boy finger lore demystified. (By Joshua M. Bernstein)

Why Aren't There More Good Microbrews in Cans?

Glass is cheaper. (By Joshua M. Bernstein)

Sensitive New Age Cocktails

Does a happy bartender make a better drink? (By Joshua M. Bernstein)

Old Beer Is New Again

Aging suds in oak casks comes back in style. (By Joshua M. Bernstein)

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

It’s fun to party in a yurt, but it’ll cost you. (By Joshua M. Bernstein)

At first, the hotel restaurant looked so elegant, with its chandeliers and Casio keyboard. (By Joshua M. Bernstein)

In a run-down restaurant with fake bark on the walls, we discover damn good borscht. (By Joshua M. Bernstein)

There are Sbarros here, but we opt for pork belly from a corner store and a pancake shop. (By Joshua M. Bernstein)

Like when crossing the Russian border. Our stomachs are ready to mutiny. (By Joshua M. Bernstein)

Going vegetarian in Poland makes us appreciate globalization. (By Joshua M. Bernstein)

Roadside assistance in the form of cured meat: pure serendipitous bliss. (By Joshua M. Bernstein)

A case of mistaken food identity in Belgium, with happy results. (By Joshua M. Bernstein)

A soul- and stomach-saddening meal, but a new radiator comes first. (By Joshua M. Bernstein)

After riding on a bus for 12 hours with locals who don’t eat, we finally have some mutton with gravy. (By Joshua M. Bernstein)