World Whiskey Day isn't old enough yet to have a drink.

World Whiskey Day is today, May 18. It's inaugural event was held just last year. But, according to the World Whiskey Day website -- yes, they have a website -- more than 20,000 people attended over 200 events all over the world during that first official outing.

The celebrations will no doubt grow wider (and perhaps wilder) this year, even as World Whiskey Day continues to pay homage to its Scottish roots. Whiskey -- or whisky, according to the spelling of your choice -- derives its name from a Gaelic term meaning "water of life,"...

Particularly hard-hitting employee cuts at the Village Voice on Friday included longtime restaurant critic Robert Sietsema, who had been at the New York alt weekly newspaper for 20 years. Gossip columnist Michael Musto and theater critic Michael Feingold also were laid off in what headlines described as a "bloodbath," one that had led two top editors to step down last week when Denver-based Voice Media Group announced what it refers to as a restructuring. 

"This firing was not unexpected," Sietsema said in an email. "There have been bloodbaths at regular intervals going back six years to when...

When New York pastry chef Dominique Ansel created the Cronut, a croissant-donut hybrid that looks like a deep-fried croissant on steroids, he created a new medical condition: Cronut fever. We want that fever and we want it bad.

There is a little mayhem in New York City over the Cronut (for which the bakery has filed a trademark application). Ansel took to Twitter to let people know that one woman cried after hearing she was not getting one. He also wanted people to know, "It is not OK to flip off our baristas because we are out of cronuts!"

So what exactly is this breakfast pastry wonder?...

Jill Bernheimer is the proprietor of the sweet little wine shop Domaine LA. After working many years in the film business for producers and then as an independent producer, she says laughingly, the film business drove her to drink.

“Wine was always something I was passionate about, and in 2007 I started my shop as a website," she said, "and then in September 2009 I opened up the brick-and-mortar on the edge of Hollywood and Hancock Park.”

The shop is known for its eclectic selection of wines, and she likes to say taht “the wines that we carry are honest wines made by people,...

Here’s what to do when you win big in Vegas: reserve the new Krug Chef’s Table at Michelin two-star Restaurant Guy Savoy in Caesars Palace. For two to six guests, the multiple-starred French chef will  create a menu of up to 13 courses paired with Krug Grande Cuvée and Krug Rosé.

Guests watch their meal being prepared in the kitchen via a live video feed and "enjoy the company of" Olivier Krug and Guy Savoy via an iPad application.

The surroundings are certainly first class. The table is lit by a chandelier constructed from Krug bottles and both the Bernardaud china and the...

The first Copper River king salmon of the season -- a 40-pound specimen -- was hoisted aloft Friday morning as the annual first shipment of the prized salmon arrived in Seattle.

It was the ceremonial first fish, delivered from Alaska to Seattle-Tacoma International Airport. Pilots handed it over to waiting chefs for the fourth annual Copper Chef Cook-Off. This year, three area chefs were joined by an Air Force Reserve chef.

Pat Donahue, executive chef at Anthony's Restaurants, has dominated the competition, winning all three previous contests. But this year, he was knocked off his perch by...

For the first time in 20 years, the Mexican fast casual chain Chipotle is adding a new protein to the menu, and it's tofu. Surprised?

The tofu dish is called "sofritas," and it hits Southern California Chipotle menus June 3. The name comes from sofrito, the Spanish word for the combination of aromatic ingredients that have been cut into small pieces, such as onion, garlic and peppers. 

Chef Nate Appleman, formerly at Pulino, who signed on as Culinary Manager at Chipotle in 2010, developed the new dish.

"We wanted to do something that was vegetarian or vegan but could still capture meat eaters,...

The ruling elite ought not to mess with Mexico City's favorite restaurants. That might be one lesson from a recent scandal that this week brought down the head of the nation's consumer protection agency, whose daughter couldn't get a table at Maximo Bistrot Local (what some call the Chez Panisse of D.F.) and threw a tantrum that led to questionable inspections at the restaurant. After an Internet backlash, the politically powerful didn't hold sway.

For a better peek into the inner workings of this metropolis' great food democracy, look no further than Swallow Magazine's Mexico City issue, a...

“Arrested Development” fans seeking out the replica of the famous banana stand that’s touring the country can see pictures of it in Times Square, at Yankee Stadium and the Tower Bridge in London. But the town that plays host to the stand in the comedy series? Maybe not.

A spokeswoman for Netflix, which is releasing new episodes of the show on May 26, told The Times' Michael Miller on Friday that the company has no immediate plans to bring the stand to Newport Beach. Newport is not only home to the fictional stand, but it’s believed to have had the first frozen banana...

Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry. Make a big enough batch and you have more than one meal covered. Honestly, could it get any more perfect?

Start with the Moroccan chicken soup from Cayenne Cafe(pictured). This isn't your ordinary chicken soup, each bite flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It's rich, yet delicately spiced with notes of...

As supermarkets try to figure out how to cut down on waste and experiment with alternative forms of energy,  Kroger Co. says it's doing both simultaneously by turning landfill-bound organic matter into electricity that powers its stores, The Times' Tiffany Hsu reports.

An August report from the Natural Resources Defense Council found that 40% of food in the U.S. goes uneaten. When that 20 pounds of food per person per month ends up in landfills, it contributes to 25% of the country's methane emissions.

The technology Kroger is using that turns all that passed-over fruit, expired milk and stale...