Meredith Bethune, The New York Times

Meredith Bethune

The New York Times

Albany, NY, United States

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Past articles by Meredith:

A Rhode Islander Reconciles Herself to Calamari

Sure, other states might have squid — but do they have this much of it? → Read More


The Sweet Success Of Bananas Foster Has An Unsavory Past

One of New Orleans' favorite desserts is a lasting legacy of an oft-forgotten chapter in the city's history: the banana trade, and its infamous practices. → Read More

Sicily, Italy Destinations, Restaurants & Road Trip Guide

Sicilian cuisine hits you over the head with flavor. You could spend a lifetime exploring the island's culinary treasures by car, but here's where to start. → Read More

Here's Everything You Need to Eat While You're in Iceland

Here are five foods, including langoustines, skyr and Icelandic hot dogs, you have to taste on a trip to the volcanic island, from Reykjavík all the way to the Westfjords. → Read More

6 Belgian Foods You Should Be Eating (Besides Chocolate and Waffles)

Belgium packs tons of great food into a tiny country. Try these dishes in addition to the waffles, chocolate, mussels, fries and all that beer. → Read More

Yes, You Should Eat Your Ramen Chilled Right Now

We're all about noodle recipes, from udon to ramen. But why wait until the weather cools to get your fix? Here's the trick. → Read More

The Countries You Need to Visit If You're Obsessed with Cheese

From Mexico to India, countries all over the world are producing incredible cheese worth traveling for. It's time to plan your next trip. → Read More

5 Restaurants Everyone Must Eat At When in Amsterdam

Amsterdam's dining scene is booming. These five restaurants will give you a taste of everything the Dutch capital has to offer right now. → Read More

Your 48-Hour Guide to the European City We Should All Visit

Brussels offers more than just sterile office buildings. Spend some extra time wandering around, and you'll see why beer, chocolate and fries are the uniting force of the city. → Read More

The Truth About Why We Started Putting Pineapple on Pizza

Don't blame Hawaii for the controversial pizza topping; pineapple-and-ham pizza came from Canada—via a Greek immigrant. → Read More

6 Restaurants Worth Traveling to Mumbai For

Mumbai, India, is the best food city in Southeast Asia, offering regional specialities from across the country and international cuisine from around the world. → Read More

Why Everyone is Obsessed with Singapore's Food Scene

Go to Singapore and explore hawker centers by day and Michelin-starred cuisine by night, then wash everything down with top-notch cocktails. → Read More

Bartenders Are Obsessed with This Eastern European Version of Moonshine

Bartenders across North America have become smitten with rakija, a fiery fruit brandy popular in Eastern Europe, in their craft cocktails. → Read More

Bringing It Back Bar: How to Use White Port

For centuries, the duty of Portugal's famed fortified wine, was, the saying goes, "to be red." But in 1934, Taylor’s, a legendary port house, challenged → Read More

How Belgian Brewers Are Stealing Beer Ideas From America

Boundary-pushing breweries in Belgium are now embracing the American way of thinking. → Read More


The Sweet Success Of Bananas Foster Has An Unsavory Past

One of New Orleans' favorite desserts is a lasting legacy of an oft-forgotten chapter in the city's history: the banana trade, and its infamous practices. → Read More

A Surprising New Leader of the Modern Gin Craze

Whisky will forever be the king of spirits in Scotland, but a little known fact: About 70 percent of the gin produced in the United Kingdom actually comes → Read More

Why D.C.'s Chefs Keep Gambling on Tasting Menus

Given the country's general move to more casual dining and away from white tablecloth destinations, tasting menu-centric restaurants can seem like a throwback concept. But in Washington, D.C., this... → Read More

Tom Sietsema Recommends Grabbing a Front Row Seat at Sushi Ogawa

Plus, reviews of Yona, Arômes, and Chettinadu Indian Cuisine → Read More

A Guide to Understanding Mezcal de Pechuga

Even as Americans become more familiar with mezcal— the other Mexican spirit distilled from the agave plant— one specific style remains unsung. Mezcal de pechuga (pechuga, which translates to breast in Spanish), is made when a finished mezcal is redistilled with local fruits, grains and nuts, and a raw chicken or turkey breast is hung over the still, cooking in the emanating vapors, supposedly… → Read More