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What's Brewing
Who needs boring newsletters when you can have spicy gossip?
This is where we dish out the latest magic: new flavors, surprise collabs, market pop-ups, and hot takes straight from the Spice Witch kitchen. Stay nosy, stay hungry.
Food gifts get used, not dusted. Here's who gets what this year, plus our favorite Asheville makers and shops.
We're one of five local food and drink founders taking the stage at Mountain Raise on Thursday, November 5, at Highland Brewing in Asheville.
One is honey. The other is honey that went to a party and came back with stories. Here's when to use each.
Hot honey is everywhere now and most of it is chili, vinegar and syrup. Here is what hot honey actually is, what to look for on a label, and why ours has the spices still floating in it.
Chili Crisp isn't just for summer. A spoonful makes cozy soups, stews and mac and cheese crunchy, spicy and so much yummier. It's the jar I reach for all fall.
Most chili crisp on the shelf is made with soybean or canola oil. Here is how to read the label, why it is so common, and what we use instead.
They are three sisters with different personalities, not twins. Here is what each jar is actually like, and why I will never pick a favorite for you.
What's on repeat in my kitchen as fall starts: four cozy meals built from what's already in your fridge, each with a spoonful of heat.
The question I get most: Chili Oil or Chili Crisp? One you cook with, one you spoon on top, and both make dinner so good.