Bill McCool

1 week ago | thedieline.com | Bill McCool

Summer is in full swing, and that means the official start of poolside cocktail season. Lest you think it gets fancy here in the boonies of Massachusetts, I can assure you that the only glistening waters touching these toes will come in the form of a kiddie pool, but there will be Spaghett and Aperol spritzes, rest assured. Of course, if you’re looking for a different kind of buzz in cocktail form that contains zero alcohol, Cann just launched their own infused Apéritif, Spritz.

1 week ago | thedieline.com | Bill McCool

When it comes to the fast food and QSR behemoths of the world, Wendy’s has always felt massively overrated. Aside from being a true, troll-y poster, they introduced classic bangers like Frosties and the budget-friendly Super Bar. But they were also the first fast food chain to introduce a spicy chicken sandwich, lest we forget their place in the ongoing chicken sammy wars.

1 week ago | thedieline.com | Bill McCool

It’s that time of year again when a beach getaway feels like the cure for whatever ails you. But if the beach isn’t in the stars this summer, rum brand Palm Republic seeks to transport people to the white sand and turquoise waters of an idyllic vacation. Inspired by the tropics, these premium rums are crafted with a distinctive blend of Caribbean and Latin American ingredients, resulting in unmatched flavor.

2 weeks ago | thedieline.com | Bill McCool

Non-alcoholic beer has taken off in recent years. No longer dominated by sickeningly sweet brews, the category has seen plenty of innovation with beers that almost taste like the real thing. And with the success of brewers like Athletic, even the big boys are putting a little more effort into the drinks and meeting consumers where they are.

3 weeks ago | thedieline.com | Bill McCool

American cheese is the undisputed GOAT for cheeseburgers. Not only is it just salty enough, but it also melts perfectly, making it the ideal component to any smash burger or bodega-style egg sammy. Hell, it’s even great on ramen. The only problem? All those individually packaged slices of cheese generate plenty of plastic waste. Of course, the cheese industry also faces an entirely different waste problem in the form of whey, the natural byproduct of cheesemaking.