Jordan Michelman, Author at TASTE

Culture

Mineral Water Gets the Silent Treatment

There’s great water, water everywhere, but nobody seems to care. Let’s change that now.

Story: Jordan Michelman

Cooking

Fizzy, Buzzy, Big, and Bubbly: Long Live The Fancy House-Made Soda

Make syrup, add bubble water, and please enjoy.

Story: Jordan Michelman

Recipe

Fancy Housemade Soda

By: Jordan Michelman

Drinks

The Espresso Martini Is Dead, Long Live the Carajillo

A fixture of bars and cafés in Mexico, the mix of filter coffee and Licor 43 puts some pep in our drinking routine.

Story: Jordan Michelman

Recipe

Herbal Carajillo

By: Jordan Michelman

Rabbit Hole

How a Zero-Proof Irish Coffee Is Born

Disappointed by an iconic experience, two coffee experts and coauthors of a new coffee book took matters into their own goblets.

Story: Jordan Michelman

Rabbit Hole

The World Is Your Popsicle

The popsicle is a state of mind, a way of being, a worldwide delight expressing flavors and cultures. Free your spirit and prepare your freezer.

Story: Jordan Michelman

Rabbit Hole

Cheese Sex Death Is the Internet’s Holy Church for Rennet and Rind

Erika Kubick gives voice to the American cheese revolution.

Story: Jordan Michelman

Rabbit Hole

What If You Actually Cared About Tea?

Wine, coffee, whiskey, mezcal, and many other beverages have rich subcultures and legions of admirers. Imagine a world where tea gets an invite to the party.

Story: Jordan Michelman

Rabbit Hole

Ayo Cheetah, Let’s Cook

Noah Morayniss is behind the rapping, cooking, occasionally foul-mouthed cheetah that is legitimately the freshest voice in food media.

Story: Jordan Michelman

Rabbit Hole

You’re Wrong About White Chocolate

Whether it’s “real” chocolate doesn’t matter (and for the record, it is). For chocolatiers, butchers, and creative home chefs, white chocolate is whatever you want it to be.

Story: Jordan Michelman

Rabbit Hole

A Great Greek Foods Revival

Mama Mia, here we go again: A new generation of Mediterranean makers are taking center stage in our pantries.

Story: Jordan Michelman

Rabbit Hole

The Internet’s Retro Sandwich Sleuth Cannot Be Ignored

Meet Barry Enderwick, the guy bringing the Towncrier Tiffin and James Beard’s sweet onion on brioche straight to TikTok.

Story: Jordan Michelman

Rabbit Hole

When Did Peanut Butter Get So Cool?

Like coffee, ice cream, and chocolate, nut butter is having its connoisseur moment.

Story: Jordan Michelman

Culture

There’s Resilience—Plus Pelmeni and Fizzy Things—at the Eastern European Deli

These markets are more than just a homecook’s playground of Eastern European and Russian ingredients; they’re community hubs for those escaping conflict.

Story: Jordan Michelman

Rabbit Hole

The Biting Brilliance of Fresh Wasabi

Many associate wasabi with the neon-green paste that accompanies takeout sushi, but these emerald rhizomes can lead to the most varied home cooking adventures.

Story: Jordan Michelman

Culture

We Can’t Stop Buying Bagel Kits and Mail-Order Meat

The last year has changed a lot of our buying habits. Here are some of the foods we can’t stop stocking up on.

Story: Jordan Michelman

Culture

The Future of Ice Cream Is Here, and It’s Vegan

Tofutti walked so that plant-based paletas, chickpea scoops, and coconut soft serve could run.

Story: Jordan Michelman

Cooking

What Your Hangover Food Says About You

Everyone’s got a cure. Sometimes it’s a greasy breakfast sandwich, and sometimes it’s soybean sprout soup chock full of vitamin C.

Story: Jordan Michelman

Cooking

Fondue Is Great for a Party, and Better for Two

The luxurious Swiss dish is more than just a piece of Mad Men–era kitsch.

Story: Jordan Michelman

On Everything

Calabrian Chiles on Everything

Infused in oil or blended into spreads, the subtly sweet, spicy Southern Italian peppers are prime for sandwich condiments, tomato sauce mix-ins, or topping tuna loin.

Story: Jordan Michelman