Gin and tonic circa 2015

You don’t want to wait for a gin and tonic, you want to drink it.

Hipsterization of the gin and tonic

Ah, those good old days when a gin and tonic was still just a gin and tonic and it didn’t take an agonizingly long time before it was finally ready with all kinds of additions. In the video below, the g&t 2005 versus g&t 2015 is shown.

The open kitchen

Working in a restaurant with an open kitchen is no easy feat. Guests are literally looking into your pan, and a short temper is noticed immediately as well. Elyssa Goldberg of Bon Appetit spoke to a number of chefs about working in such a restaurant kitchen. Among other things, Goldberg speaks with them about always looking immaculate, deboning meat and fish, and cooking blunders.

No spoilers please

If you haven’t realized yet that Star Wars: The Force Awakens premiered last week, you must really have been living under a very large rock. For fans who haven’t had time to see the film yet (including FavorFlav’s Marieke), avoiding spoilers has become a competitive sport. Employees of fast-food chain Taco Bell are also terrified of being spoiled and took serious measures.

Favorite gadget

David Lebovitz, a very well-known food writer, gave up his baking and cooking career in 1999 to start writing books and blogging. Obviously, about food. The New York Times spoke to Lebovitz for the Close at Hand column about his most indispensable gadget in his Parisian kitchen. And no, it isn’t a super-expensive appliance.

Sources: Bon Appetit, Foodbeast, Andre Sousa, The New York Times