Arts

PG-13: Risky Reads
6:03 am
Wed December 26, 2012

Teenage Disconnect And 'The Virgin Suicides'

Originally published on Wed December 26, 2012 6:17 pm

Tavi Gevinson is the editor-in-chief of Rookie Magazine.

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The Salt
2:22 am
Wed December 26, 2012

Don't Fear That Expired Food

The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.
iStockphoto.com

Originally published on Wed January 2, 2013 7:57 am

Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.

And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?

Here's the short answer: Those "sell by" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.

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All Tech Considered
2:21 am
Wed December 26, 2012

Online Videos: Not Just Made By Amateurs Anymore

iStockphoto.com

Originally published on Wed December 26, 2012 5:07 am

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The Salt
1:14 am
Wed December 26, 2012

The Rebirth Of Rye Whiskey And Nostalgia For 'The Good Stuff'

Templeton bottles, filled and almost corked.
Noah Adams NPR

Originally published on Fri December 28, 2012 10:04 am

It used to be said that only old men drink rye, sitting alone down at the end of the bar, but that's no longer the case as bartenders and patrons set aside the gins and the vodkas and rediscover the pleasures of one of America's old-fashioned favorites.

Whiskey from rye grain was what most distilleries made before Prohibition. Then, after repeal in 1933, bourbon, made from corn, became more popular. Corn was easier to grow, and the taste was sweeter.

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Kitchen Window
1:05 am
Wed December 26, 2012

Infuse The Holidays With Spirits

Rina Rapuano for NPR

Originally published on Wed December 26, 2012 8:41 am

While Melkon Khosrovian was wooing his wife, he quickly realized that she wasn't as enamored with the frequent hard-liquor toasts as his extended Armenian family was. "She would just pick up her glass and put it back down," he recalls. So he decided to experiment with flavor combinations that would be more palatable to her, creating infused liquors such as grapefruit-vanilla or (her favorite) pear-lavender vodka — in hopes that he might help her feel more like part of the family in the process.

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