Red Bull Cola, a new soda from the manufacturers of everyones second favorite upper, has all the kick of Red Bull but with the added taste of soda. And dont go worrying that were all becoming teetotalers; the pop is already being mixed with booze at bars across town. Read more Read it in print

If you or one of your family members do have a food allergy or intolerance and you want to eat, drink and be merry this holiday season, there are some simple tactics you can take to make holiday eating safe. Steinbrink, 39, says she and her family have found gluten-free recipes theyve tried to be hit or miss. Read more Read it in print

For more than 10 years, New York nutritionist Tanya Zuckerbrot has helped hundreds of patients in her private practice to lose weight and maintain a healthy lifestyle through her fiberbased diet. After years of success, Zuckerbrot— a Great Neck, N.Y., native who now calls the Upper East Side home—wanted her program to have a broader impact. In 2007, she published the F-Factor Diet, a book billed as a break from fad diets and an approach to permanent weight loss. There are so many different types of diets out there. What sets the F-Factor apart? Most low-carb diets have you cut out food, but the F-Factor diet has you add in high fiber food. You get to feel full all day, but every time you step on scale you’re losing weight. That’s a novelty. Read more Read it in print

Since the mid -20th century, tofu in Western culture has been synonymous with health foodand everything good and bad that phrase evokes. Tofu is high in protein, iron and calcium, and low on calories. But many people also complain that its low on taste, or they are turned off by its texture. Read more Read it in print

IF YOU HAVEN’T already bought a bird, devised a game plan, stocked up on sundries and spent hours stressing out, you’re probably not at all prepared to host Thanksgiving dinner. Honestly, we can’t blame you. Getting all of your ducks (or Turduckens) in a row just to watch your friends and family stuff themselves before leaving you to deal with the dishes is nothing to be thankful for. This year, the ways to say, “I love you, but I’m not hosting your lazy ass for Thanksgiving,” are numerous and feature options for every budget and every diner. Sure you can sidle up to any bar in town for a downer dinner of the Tom Turkey special, but if you’re in the mood for something more charming—without actually having to play host yourself— check out these options. Read more Read it in print

Pour 3/4 cup bourbon into a heatproof bowl and sprinkle gelatin on top. Set aside. Grease 8-inch square pan (or 9-inch round pan). Sift together confectioners sugar and cornstarch and dust the greased pan. Set aside. In a high-sided pot, heat maple syrup over medium-high heat until it begins to boil, without stirring. Read more Read it in print

It’s something of a universal truth that people look better bathed in candlelight than lit by the fluorescent sheen of a flickering kitchenette bulb. While this one fact may not induce New Yorkers to stampede into the city’s restaurants, the economic downturn just may. That’s right; Wall Street’s misfortune can be turned into a foodie’s dream, especially in a city where the restaurant industry, once accustomed to a steady diet of lavish spenders and over-the-top parties, is tightening its belt. Thanks to most diners’ low cash flow, now is the best time to get past the doors of New York’s forbidden culinary kingdoms. Read more

Anne Apparu, the chef behind The 18th, the monthly restaurant run out of the Art Production Fund’s Greenwich Street offices, might have closed up her operation this week, but she’s already Read more

From the balcony of the Broadway ballroom at the Marriott Marquis Hotel, surveying the dozens of whiskey purveyors assembling tasting tables for Malt Advocate’s 11th annual New York WhiskeyFest, Read more

WHILE BRAIN-DEAD tourists wrap around the block to wait for cupcakes from Magnolia, Baked, the Red Hook bakery known for its rich brownies and other confections that trump any Little Debbie knock-off, manages to thrive beneath the radar. This is most likely because going to Red Hook is about as pleasant as catching the clap. Recently, though, Baked released New Frontiers in Baking, a 200-plus page book detailing how to recreate the shop’s sinfully delicious dishes in a place slightly [More...] Read more Read it in print