Articles

  • Mar 7, 2024 | kylemills.com | Kyle Mills

    This month I’m sharing a few more articles that popped up in my news feed last year and track closely to plotlines I’ve written into my novels. If you missed the Stranger Than Fiction 2024 segment in January that focuses entirely on captagon—the drug at the center of Code Red—you can find it here. Let’s have a look at the subject of oil and electricity.

  • Nov 19, 2023 | foodrepublic.com | Kyle Mills

    Even if you're not a regular beer drinker, perhaps you've enjoyed the crisp pleasures of beer-battered fried food. From chicken fingers to onion rings, beer batter is an extremely versatile and crunchy covering for many types of deep-fried dishes. What makes this batter so successful is due to its boozy chemistry. Because alcohol evaporates faster than other liquids, it helps the fried food cook faster.

  • Nov 18, 2023 | foodrepublic.com | Kyle Mills

    Like the term jumbo shrimp or old news, dessert salad exists as a delightful oxymoron, its beginning and end contradicting one another like a two-headed snake. This retro dessert had its heyday in the 1960s when convenient Jell-O mixes and canned fruit cocktails were all the rage. Filed under this oddball category is the Watergate salad, a dish that sports a green complexion but is anything but veggie-based. Instead, this luncheon throwback gets its light lime hue from pistachio pudding mix.

  • Nov 15, 2023 | foodrepublic.com | Kyle Mills

    "Smörgåsbord" is not only fun to say, but even more enjoyable to experience. If you've had the pleasure of visiting a classic smörgåsbord restaurant in Pennsylvania Dutch country, you'll know it means a buffet-style spread of both hot and cold food. A prime example is Shady Maple Smorgasbord in Lancaster County, one of the largest buffets in the United States, featuring a 200-foot-long table brimming with pickled, cured, smoked, fried, and roasted items.

  • Nov 13, 2023 | foodrepublic.com | Kyle Mills

    For those with a keen sense of culinary wanderlust, Spanish-American chef and philanthropist José Andrés has just the resource for you. On November 10, Andrés unveiled his latest project on his Instagram: The Chef's List, a newsletter devoted to his top restaurant, bar, and other food recommendations worldwide. What sets this compilation apart from the typical Michelin or 50 Best lists is the inclusion of public opinions, adding to Andrés' map of culinary gems.

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