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Who needs Diet Coke when you’ve got Mezzo Mix? | Photo by Jonas Walzberg/picture alliance via Getty Images Instead of smuggling Diet Coke into Europe, try these local sodas Travelers from the U.S. have been pouring into Europe all summer despite crowds and climate catastrophes. Inured to water discourse and heading toward the fall, an ostensibly cooler season, the quick-burning European travel topic du jour has shifted. Some are now lamenting that many European countries have a slightly different version of Diet Coke labeled Coke Light, with different sweeteners and subtly different flavors across transnational markets. Its branding is identical to Diet Coke’s in the States, except the use of “light” instead of “diet,” which doesn’t translate to “sugar free” in Europe. There’s been chatter for years among travelers that Diet Coke and Coke Light are not the same, and some from the U.S. have strong preferences. A recent, extreme case presented itself when former Real Housewife Ji...

Time to raise your spirits! NOLET’S Gin is crafted with over 330 years and 11 generations of Nolet family distilling tradition and expertise. NOLET’S Silver Gin features real botanicals of rose, peach and raspberry. This gin has no carbs, no sugar, is gluten-free, and only 117 calories per 1.5 oz serve. Check out these two must mix summer cocktails made with Nolet’s Silver Gin. Cucumber Smash Simply smashing, the refreshing botanical Cucumber Smash with NOLET’S Silver. Fruit-forward and fizzy with a hint of floral balanced with herbaceous cucumber and mint, huzzah! Ingredients: 1 1/4 oz. NOLET’S Silver Gin 3/4 oz. Simple Syrup 1 oz. Lemon Juice Soda Water (to top) Cucumber Slices Mint Leaves Preparation: Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin. Add NOLET’S Silver, ice and shake well. Strain into an ice-filled highball glass. Top with soda, and garnish with a sprig of mint and a cucumber ribbon. Peach Lemonade The recipe for NOLET’S Si...

The haters are wrong! | Shutterstock If you’re a hater, you’ve probably never had it done right I knew I was making a simple sauce for dinner, with good olive oil and fresh tomatoes simmered until they fell apart, but as I stood in the pasta aisle, the bold, bronze-cut pastas of modern note seemed too much for it. I needed something lighter. Just then the name — angel hair — which I hadn’t thought much of in years, rang as clear as a bell in my brain, dispelling all anxiety around grocery shopping. Light, simple, a textural symphony when your teeth bite down through each strand, snapping them like bubble wrap. Of course, I thought, how had I ever forgotten? Angel hair feels like a relic of the ‘90s, as ubiquitous as sun-dried tomatoes and raspberry vinaigrette. It was touted as a diet food, a way to eat fewer carbs while making your plate look full, the math of which I’m still trying to figure out. But by the 2010s, as the trends turned toward thick, handmade agnolottis and taglia...

The tribe’s harvesters use generations-old methods to hand dig for clams and oysters The Suquamish Tribe resides on the Port Madison Indian Reservation just northwest of Seattle. The proximity to water has made seafood a key part of the tribe’s culture. “Clams have always been an important food source, that’s how tribes survived,” says Tony Forsman, the general manager of Suquamish Seafood and a member of the Suquamish Tribe. “It’s who we are, it’s who the tribe is.” Using knowledge passed down through generations, members of the tribe dig for clams and oysters with their hands along the beaches of Kitsap County in Washington. By just briefly looking at the shells they pull from the sand, experienced harvesters can distinguish among the different types of clams, including steamers, littlenecks, and manilas. “We have a lot of harvesters and Suquamish has always been that way, everybody dug clams,” says Forsman. Not only do the Suquamish harvest and sell clams, but they also use them...

Check out three must mix cocktails being served at Le Crocodile and Bar Blondeau, nestled within Williamsburg’s  Wythe Hotel . French Brasserie  Le Crocodile  seamlessly merges the essence of Parisian charm with the trendsetting vibes of Brooklyn. Along with the highlights on the dinner menu, the all-new Bijou Cocktail shines. Made with Accompani Liqueur Flora Green this classic pre-prohibition drink combines gin, sweet vermouth, green chartreuse, and orange bitters. Reimagined by Wythe Hotel’s Beverage Director, Jarett Karlsberg, the cocktail has a distinct New York twist, including Accompani Green Flora, Neversink Apple Gin from upstate New York, and Faccia Brutto Aperitivo made in Brooklyn. Nestled on the hotel’s 6th floor,  Bar Blondeau  presents the quintessential New York City summer haven with stunning views of the Manhattan skyline, a culinary selection inspired European cuisine, a thoughtfully curated array of natural wines, a...

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Burdock & Co Bone marrow tacos at a modern Mexican gem, a sunny patio brunch with free pancakes for kids, a globetrotting wine bar for natural wine and Kewpie-spiked deviled eggs, and more of Vancouver’s best meals Ringed by soaring mountains, with gleaming glass skyscrapers reflected in the still waters that surround its downtown core, Vancouver is easy to love. And as the thriving urban hub of British Columbia and a proudly immigrant city, there are plenty of people around to love it. Over 40 percent of Vancouver’s residents were born outside of Canada, and the city is home to robust Chinese, Indian, and Filipino communities, to name a few. The city’s most beloved and vital dining experiences reflect this blend. Chefs from around the world apply culinary traditions to exceptional produce from the Lower Mainland and superb seafood from the cold, clean waters around Vancouver Island, creating a unique style of West Coast cuisine. Vancouver is especially spoiled for choice when...