Jess Mayhugh
Thrillist
Baltimore, MD, United States
Contact Jess
Discover and connect with journalists and influencers around the world, save time on email research, monitor the news, and more.
| Recent: |
|
| Past: |
|
Past articles by Jess:
This Zippy Green Apple and Yuzu Mignonette Makes the Ideal Oyster Topper
Chef Luke Venner of Elm Restaurant shares how to shuck oysters and make a mignonette with apple juice, cucumbers, ginger, yuzu, and rice wine vinegar. → Read More
The Most Innovative Ways to Snack on Seaweed
Seaweed snacks have been filling the shelves at health food stores, taking up room in kids’ lunchboxes, and have been a staple of Japanese cuisine for many years. Here are the best ones on the market. → Read More
Why We’re Putting Balsamic in Our Booze
Bartenders have been using shrubs and drinking vinegars to add complexity to cocktails for ages, but could balsamic vinegar actually be the star of the show? → Read More
Make This Glittery Sherry Slushie for Your Next Summer Party
Bartender Natasha David says she likes all her drinks to have a sense of humor. → Read More
Devoted Mayonnaise Fans Are Getting Tattoos of Their Favorite Brand
Duke’s Mayo launched a tattoo campaign, and then Hellmann’s followed suit. → Read More
Watergate Hotel Launches New Drink Menu Dedicated to Whistleblowers
These three cocktails honor freedom of speech and the power of the press. → Read More
Why We’ve Been Sharpening Our Knives All Wrong
Tips, techniques, and whether we should listen to TikTok hacks. → Read More
The Best Mezcal Brands Available in the U.S. Right Now
Experts share their picks for artisanal and ancestral mezcal spirits. → Read More
How Public Goods Is Making Online Grocery Shopping More Sustainable
From ramen packets to hot sauce, eco-friendly practices are the priority for every product. → Read More
Make Mouth-Watering Birria for Tacos or Quesabirria
Birria is normally served alongside corn tortillas, various garnishes, and maybe a bit of tequila. Chef Aarón Sánchez shares his family birria recipe for this Mexican stew. → Read More
Guinness Cans a Breakfast Beer to Celebrate St. Patrick’s Day
The Breakfast Tea Amber Ale has an inspiring origin story. → Read More
How Gas Station Sandwiches Changed Mason Hereford’s Life
In his debut cookbook, the Turkey and the Wolf owner pays tribute to snacks of his youth. → Read More
Drink This New Sarah Jessica Parker Wine to Celebrate the SATC Revival
Invivo & Co. and Sarah Jessica Parker partner to create two new wines: a sauvignon blanc and a rosé. → Read More
Make This Stunning Gelt Pie to Celebrate Thanksgivukkah
Pie artist Jessica Leigh Clark-Bojin shares her Hanukkah-inspired recipe for this raspberry and chocolate dessert. → Read More
How to Properly Batch Cocktails for Your Next Party
This champagne-tequila cocktail is the perfect welcome drink. → Read More
Whip Up the Delicious Pumpkin Appetizer Kaddo Bourani
Helmand Karzai shares a recipe for Kaddo Bourani, a special Afghan appetizer made with pumpkin. → Read More
Make This Flavor-Packed Filipino Chicken Adobo
Here is an easy, simple, and flavor-packed Chicken Adobo recipe from Chef Rey Eugenio with Filipino origins to try at home. You only need a handful of ingredients. → Read More
How to Milk Wash Cocktails at Home
Bartender Shige Kabashima shares his recipe for an apple pie cocktail. → Read More
How This Alcohol-Free Aperitif Became a Bar Cart Necessity
Ghia founder Mélanie Masarin wants non-drinkers to feel included. → Read More
We Tried Momofuku’s New Line of Instant Noodles
The result of a year-long development process are three flavors, inspired by signature menu items at Momofuku’s very first restaurant in New York City’s East Village. → Read More