Coffee Drinks & Food
The Story Behind a Chicago Café's Unlikely Signature Latte
How a honey-coconut-cayenne espresso drink overcame skepticism to become a café staple.
- Coffee Drinks & Food
Affogato Beyond the Espresso Pour: How Cafés Are Reinventing a Classic
From gelato swaps to waffle bases and Prosecco drownings, the humble coffee-and-ice-cream dessert keeps branching out—presentation and scoop size included.
- Coffee Drinks & Food
Beyond the Caffeine Fix: Health-Forward Blended Drinks for the Modern Café
How coffee and tea shops are rethinking frappés and smoothies with cleaner ingredients, alternative milks, and natural sweeteners to meet evolving customer tastes.
- Coffee Drinks & Food
Coffee's New Twist: Why Fruit Is Making Waves in Your Cup
Coffee shops across the US are experimenting with fruit-forward flavors, and the trend shows no signs of slowing down.
- Coffee Drinks & Food
Affogato Variations: Balancing Espresso and Gelato for a Creative Dessert
The affogato, a simple Italian classic of espresso poured over gelato, is inspiring chefs and cafes to experiment with flavors and spirits, from boozy twists to matcha versions, while keeping the focus on quality ingredients.
- Coffee Drinks & Food
Brewed Alliances: How Coffee and Alcohol Makers Are Joining Forces
Distillers, brewers and roasters are pooling their expertise to create coffee-infused beers and spirits, with collaboration driving both product development and consumer interest.
- Coffee Drinks & Food
Building Flavor Into Coffee with Infused Simple Syrups
How sugar-and-water mixtures become a creative base for lattes, cappuccinos, and other coffee drinks.
- Coffee Drinks & Food
Beyond the Pumpkin Spice: Five Independent Cafés Put Their Own Spin on Autumn
Café owners from Indiana to California explain how they build fall menus around regional ingredients, nostalgic cereals, and holiday traditions—and why a chili-spiked mocha or a pecan-pie chai can stand apart from the usual seasonal standbys.
- Coffee Drinks & Food
Fine Chocolate, Better Mochas: How Craft Cocoa Is Reshaping the Café Drink
Makers of specialty chocolate explain how bean-forward, low-sugar bars and powders are turning the mocha into something of a different drink from the old syrup version—and what that means for café menus and coffee pairings.
- Coffee Drinks & Food
Coffee Meets Stout: A San Diego Roaster's First Beer Partnership
How a young micro-roastery sourced, tested and cold-brewed Jamaica Blue Mountain coffee for a celebrated Speedway Stout variant.
- Coffee Drinks & Food
Culinary Uses for Tea: A Chef's Approach to Cooking with Leaves
Karl Holl, culinary director at Smith Teamakers in Portland, explains how he treats tea as a pantry ingredient, using it to season, brine, and infuse dishes from granola to kimchi.
