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Some ingredients get all the attention. The showpiece sauce, the...
Fermentation is the oldest kind of cooking, and it's the...
The real difference between smoked and flavored — and eight spices that prove it.
The crust, the sauce, and a hundred-year-old Louisville secret that turns a great smash burger into an unforgettable one.
The story behind Kentuckyaki and why sorghum, bourbon, and a year-aged soy sauce make all the difference.
How bourbon barrels transform our soy sauce into something time and only time can build.
The soy sauce no one else in America was making, brewed in Louisville with Kentucky-grown ingredients and barrels straight from bourbon country.
At Bourbon Barrel Foods, we've built our whole operation around the idea that Kentucky has a food heritage worth paying attention to. So, when the opportunity came to produce Henry Bain's officially, Matt said yes because it felt like an obligation as much as an opportunity.
Dressing Your Greens A Story Time Blog Post by Matt...
If you’re looking to Eat Your Bourbon, there is no...
A Taste of Tradition: Celebrating the Kentucky Derby with Food,...
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