In Bed-Stuy, Doc’s Cake Shop offerings are a sweet Southern breeze in dessert form.
Andy Brennan’s Uncultivated is as much a guide to cidering as it is a treatise on escaping, rewilding and coming to terms with having to live.
The Cobble Hill shop celebrates the triumph of craft over Kraft.
Rachel Dana of Dana Confection Co. makes each mouthwatering treat from scratch.
The Eating Tools line-up includes polished steel lobster forks, finely appointed titanium chopsticks and anodized sporks for eating smarter, not harder.
Every ingredient is meticulously researched, tested and scrutinized before it makes its way into one of their products.
So is the Batchery just another pop-up market? Perhaps, but what makes this one stand out are the bonds joining vendors together.
The Barclays Center’s rusty exterior might’ve been controversial, but more exciting metalwork can be found two blocks east on Dean Street at Brooklyn Metal Works.
Old-fashioned infusions make a home-bar splash.
Our editors share articles on local gin, new books, food waste startups, restaurant shenanigans and more.
As a holiday gift to our devoted readers, we’re giving away ten pairs of tickets to What’s Cooking.
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.