During the next couple of months, I inched closer to the show. I cleared interviews with home economists who quizzed me on the finer points of baking technique—how to tell when a meringue was done cooking, or how to get a thin, shattering crust on a loaf of bread. Next were screen tests, a first date with the camera. Toward the end, in-person baking trials. These days, it’s not until the thousands of applicants have been whittled to a final hundred that anyone even tastes the bakes. “The best amateur bakers in the country” is the line, although I get the sense that even the producers don’t fully buy this. Throughout the process, we were encouraged to practice, to fill in the gaps in our knowledge, to get up to speed with things outside the amateur repertoire of biscuits and cakes. If any of us were truly skilled at baking, it was often because we had sought out “Bake Off,” not the other way around.
Category: Food
Food, restaurants, meals, drinks, cooking, places to eat
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Inside the Great British Bake Off
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The perfect grocery store shopping list app does not exist
Planning a grocery shopping list seems like a thing technology could solve. But the complex the needs of meal ingredients, family budgets, how grocery stores are set up differently everywhere… It’s a recipe for insanity.
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Sam Adams has a new beer that’s so strong it’s illegal in 15 states
Sam Adams has a new beer that’s so strong it’s illegal in 15 states.
Utopias — the white whale of the brewer’s lineup — is back for 2025 and it’s stronger than ever. Released every other year, the 2025 Utopias clocks in with a jaw-dropping 30% ABV, higher than most liqueurs and as much as some rums. Despite that high number, it’s still a beer. And that’s where the sales issues come in.
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Taco Bell 50K marathon
In Denver, someone figured out a 50 km loop that stops at 10 Taco Bells. Naturally, you would create an ultra marathon involving eating Taco Bell menu items.
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Sushi’s rise in the USA
Sushi’s popularity continues to grow.
Once a small niche of the seafood business, sushi is now the industry’s growth leader.
Most of that growth is not happening in $300-per-head omakase restaurants (though those are proliferating). It is happening in gas stations and big-box stores, bowling alleys and stadiums, U.S. Army commissaries and amusement parks.
Retail sushi, also called “deli sushi” because of its usual location in supermarkets, is one of the fastest-growing segments in supermarkets overall, according to Circana, a market research firm. In 2024, retail sushi was a $2.8 billion business, up 7 percent from 2023
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Americans drinking less
Alcohol consumption in the United States trending downward.
A record high percentage of U.S. adults, 53%, now say moderate drinking is bad for their health, up from 28% in 2015. The uptick in doubt about alcohol’s benefits is largely driven by young adults — the age group that is most likely to believe drinking “one or two drinks a day” can cause health hazards — but older adults are also now increasingly likely to think moderate drinking carries risks.
As concerns about health impacts rise, fewer Americans are reporting that they drink. The survey finds that 54% of U.S. adults say they drink alcoholic beverages such as liquor, wine or beer. That’s lower than at any other point in the past three decades.
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Middle class restaurants disappearing
Once rapidly growing commercial marvels, casual dining chains — sit-down restaurants where middle-class families can walk in without a reservation, order from another human and share a meal — have been in decline for most of the 21st century. Last year, TGI Fridays and Red Lobster both filed for bankruptcy. Outback and Applebee’s have closed dozens of locations. Pizza Hut locations with actual dining rooms are vanishingly rare, with hundreds closing since 2019.
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Drinking all 102 official IBA cocktails
The International Bartender Association maintains a list of official cocktails, intending to represent different styles and flavors across the world. Adam Aaronson set out on a quest to drink all of them.
A formative moment early in the quest came at Uncle Charlie’s Piano Lounge in Midtown with Ming and Alina. A divey gay bar with no menu? Sounded like a perfect opportunity to check off some drinks! I scanned through my list to find something simple to try and order, went up to a mustachioed bartender, and asked, “could you do a caipirinha?” He replied, “nah, we don’t have cachaça”—a reality check—and I said, “alright, I’ll just do uhhh an Aperol spritz” (one of my old reliables).
After crushing my spritz, I went back to the same bartender. Still determined to check some boxes, I asked for a mint julep. “I’m afraid we don’t have mint,” he laughed, “you fancy boy!” Unwilling to settle for another spritz, I scurried back to Ming and Alina and asked them what to do. Alina suggested, “why don’t you just show him the list and see what he can make?”
So that’s exactly what I did. Back at the bar, I briefly explained my mission to the bartender, handed him my phone, and he scrolled through the list. “Oh, I can do a few of these,” he said, “You’re cool with any of them?” “Yeah, whatever you can make,” I replied. Soon enough, I had a lemon drop martini in hand. (Alina tried mine and then ordered one for herself, but the bartender asked her, “Is that for your friend or you? If it’s for your friend I’ll make him something new!”)