Category: News

Miami Heat All-Star forward Jimmy Butler likes to have fun. That much is evident from the outset of our meeting. His display name on this Thursday afternoon Zoom call reads “ymmij reltub.” His camera is off and his silence stretches an awkwardly long period of time, even after I ask whether he’s on the line and good to begin our interview.

“Yeah, I was just gonna see if y’all’s was gonna check if I was here or not,” he finally responds in a whimsical tone. “I was gonna be silent and act like my thing froze. I saw that on Instagram. Obviously, it didn’t work.”

That inclination for fun has led him to a partnership with Michelob Ultra. This year, he’s back for another cameo in the company’s Super Bowl commercial after joining the likes of Serena Williams, Alex Morgan, Peyton Manning, and Brooks Koepka inside a dimly lit bowling alley in 2022’s version. Now, he’s hitting the links alongside fellow athletic luminaries such as Williams, Morgan, Nneka Ogwumike, and Tony Romo, as well as “Succession” star Brian Cox.

On behalf of Michelob, Dime caught up with Butler last week to discuss this year’s Super Bowl shoot, whether he has a nickname on the golf course, how the Heat’s season has progressed, and more.

What do you have going on this year with Michelob and why are you excited to work on this spot?

I’m gonna ask you first, though. Which spot did you like better? I’m just curious.

Oh, that’s tough. I’ve only seen the preview for this year’s one. And I don’t play golf. I do enjoy bowling, so I do have to go with last year, just based off those factors.

OK, OK, understandable. Man, this year was a lot of fun. I would like to say that I’m more of a golfer than I am a bowler, if you’re gonna go one. Obviously, I’m the best at both. But we have plenty of new faces in this new spot. We still got some old heads, and I don’t mean old as in Serena is old, because she’s not. She’s the GOAT. I meant like we’ve been in spots together before. That’s what I mean. She’s the greatest of all time, we get it. Nneka, Alex, Tony, Canelo [Alvarez]. Brian, I think what this spot has that’s vastly different is you got all the great athletes, excluding myself, and they’re all coming together, and they’re legitimately just having fun. It’s like, hey, we’re in this new age of golf. We’re dancing, we’re having a Michelob Ultra. We’re enjoying what we’re doing. And at the same time, if we take it to the soccer pitch, Alex is gonna be Alex. If we take it to the tennis court, Serena and myself, we’re probably going to be who we are. In the boxing ring, I don’t think anybody wants to see Canelo in any way, shape, or form. And it goes down the line.

So, with all of those great names that I just mentioned, think about us all on a golf course and just having a blast. Like, that’s what this one’s all about.

I remember in last year’s commercial, you had the little Jimmy Pins nickname on your bowling shirt. Do we have a golf nickname for you? We got Jimmy Buckets. We got Jimmy Pins. Do we have a golf one?

You know what? I wasn’t expecting that. I wasn’t expecting that. I need to think of one. Wowwww. Wow. I’m getting back to you on that one. I gotta think of one. Wow.

I thought you’d be ready for that! I thought that would be up your alley.

I know, I should’ve known. That’s my fault. Wow. I don’t have one yet, but I promise you we will get you one and it’s coming from me.

In general, since I know you’ve worked before with Michelob beyond these specific commercials, what appeals to you?

They’re real. They like to have fun, and they do so much. Even when you’re talking about the women that we have on this roster, when it comes to Serena, Alex, Nneka, bringing light to them and what they do. I don’t think too many people — men, women, boys, little girls — can do what they do. The fact that they made a $100 million commitment in 2021 to shed light on women in sports … not only are they making sure that we’re having a good time doing what we do, they’re making sure that, look, these women really, really do it and they do it at the highest level. We’re gonna make sure that not only are the guys taking notice, like everybody in the world is taking notice. So, I think that the main thing with Michelob Ultra that I love is the incredibly good people. They are so very real.

If we can switch to the hoops side of things, I’d love to know what’s gone well for you all as a team lately, going 17-8 since a 12-15 start. Where do you feel like you all have grown over the past month and a half, two months?

I would just say our amount of togetherness. When things weren’t going the way we wanted them to go, we didn’t go further away from each other. I think we got even closer as a unit, as a whole. And that’s how this thing is gonna be. It’s not gonna be all bad. And trust when I say it’s not going to be all good, either. But either way it goes, whether it’s on one end of the spectrum or right in the middle, we’re going to be there together. And I think that these last couple of weeks, we really embrace being together and we are one. So, moving forward, I think you’re going to be able to notice that and see that in these games.

How does having cohesion and prior experience making deep playoff runs together make it easier to weather some of those struggles?

I think there’s definitely a part of it. I can’t say that it doesn’t play a part. But I think more than anything, we all believe that we can win a championship. We all know where we stand in this league. We know where the ball has to go. We know everybody’s role, and I think that’s the most important thing. We know we’re expected to win. We know that we can win. To the best of my abilities and our abilities, we don’t pay too much attention to the outside noise and what everybody else is saying. I think that’s why we’re starting to pick up these Ws as of now. It’s always better late than never, but what a better time than now, You can’t find a better time than now.

A couple guys key to all this success are Bam Adebayo and Tyler Herro. What impresses you about the way that Bam and Tyler have made strides in their games since you joined the Heat?

Honestly, I see a lot of myself when you talk about the career path and trajectory of everything. They’ve figured it out. They realized that they belong in this league. They’re constantly proving that they belong in this league. Not only that, they’ve gotten better every single year, and they’re gonna continue to get better every single year. And before you know it, we’re all going to end up winning a championship together because I don’t plan on going anywhere. Tyler doesn’t plan on going anywhere. Bam doesn’t plan on going anywhere, so we’re gonna have to figure it out.

This interview has been lightly edited for clarity.

February is keeping things chill(y) in the streaming TV realm. Although we won’t see the return of these much anticipated shows until March, this month isn’t doing so shabby, either. For one thing, everyone’s favorite triumphant DC supervillainess (Kaley Cuoco in Harley Quinn) will return for her version of romance. Last month’s new shows will keep cranking, as well, but expect the twisted-love theme to return with You, in which Penn Badgley’s Stalker Joe has encountered a turning of the tables in London.

If you aren’t down for anything resembling a love story, you’re also in luck. The Party Down revival will soon stumble into view while the Fresh Prince reboot takes a further swagger down a darker path. There’s much more, including Fae Folk, Kooks and Pogues, voyages into outer space, and a final, explosive chapter for the origin story of crack cocaine. Here are the must-see shows for February 2023.

Murder in Big Horn (Showtime series streaming 2/5)

Martin Scorsese’s Killers of the Flower Moon may be running far behind the original schedule, but this series adopts the same somber theme. This three-part docuseries charts the longstanding epidemic of Missing and Murdered Indigenous Women in Big Horn County, Montana. Through in-depth interviews of Native families and local law enforcement, Native journalists persist in seeking enough information to secure a rare arrest in these cases. What emerges is a powerful and stirring portrait of communities that hopes to heal long-lasted wounds of grieving families, who have been attempting to seek the truth for centuries on end.

You: Season 4 Part 1 (Netflix series streaming 2/9)

Joe Goldberg has another new name, and he’s moved to London. More news: the stalker is the one being stalked. Joe also has a new beard, but someone’s still onto him, but most importantly for his purposes, he’s vowed to finally change his ways, but books are still there for him. He’s now Jonathan Moore, a fake professor, who’s staring into the souls of college students and the adults who can’t quit academia, either. Penn Badgley has admitted to to feeling “icky” about a Season 4 poster, which still fits with the theme of the show, but now, it’s also a mystery story.

Harley Quinn: A Very Problematic Valentine’s Day Special (HBO Max episode streaming 2/9)

Amid the ongoing content exodus at HBO Max, there’s a reason why this DC Comics-adapting series is still making the cut. If you haven’t yet had the pleasure of enjoying this show’s free-wheeling take on supervillains and henchmen, it’s time to get caught up. Even if you haven’t seen the preceding seasons, though, this free-standing Valentine’s episode should be enjoyable enough upon its own merits. Who could ever be upset to see Harley freaking out over enjoying this first Hallmark holiday with Ivy? Also, poor Bane must endure a romantic disaster.

Star Trek: Picard: Season 3 (Paramount+ series streaming 2/16)

Sir Patrick Stewart’s most iconic character (yes, including X-Men) heads into his final season in the 25th century. This show provides a bounty of happiness for Star Trek: The Next Generation viewers, given that many fan-favorite characters are all onboard, along with Seven of Nine from Star Trek: Voyager. This season will see Picard deal with the threat of Captain Vadic, and it’s something to behold that this particular era of the franchise has now carried on for over 25 years. The “final frontier” keeps on kicking.

Carnival Row: Season 2 (Amazon series streaming 2/17)

Fantasy fans have plenty of other options to choose from (including Amazon’s Lord of the Rings as well as Netflix’s The Sandman and HBO’s House of the Dragon) these days, but that hasn’t prevented disappointment that this steampunk-inspired vision won’t carry on much longer. This second and final season follows Orlando Bloom’s ex-inspector digging into a series of suspicious deaths. Cara Delevingne’s character wants some payback, and the revolution against the Fae Folk’s Human oppressors has been ignited while everyone must choose sides. Oh, and there’s some conspiracy stuff and a love aspect, not necessarily in that order.

Snowfall: Season 6 (FX series returning 2/22)

“When your empire is threatened, the gloves come off,” as FX reveals with the John Singleton-created series preparing to bring a familial civil war to a shattering conclusion. In other words, this is how rock cocaine (and the CIA) destroyed a community. The show picks up in 1986, and Franklin attempts to pick up the pieces after the CIA put him out of business. One family member has undercut another, and another empire shall rise. In the process, Franklin could fully lose his family, and that’s only if he survives outsmarting the LAPD’s militarized incarnation along with a couple of federal agencies. Whew.

Outer Banks: Season 3 (Netflix series streaming 2/23)

This soapy mystery thriller will keep the battle going between the Kooks and the Pogues. This season, the latter group aims to visit the Caribbean for new adventures, but of course, that leads to diversions into other locations while everyone searches for a lost city. This was perhaps an inevitable although thoroughly delicious development.

Bel-Air: Season 2 (Peacock series streaming 2/23)

Those roughed-up Philly streets haven’t left Will’s psyche as easy as with his 1990s counterpart, even as Will shifts into a different gear with a new role model. The show grew dark during the first season by diving deeper than a 30-minute sitcom could ever do, even while accounting for the differences in tone. Jabari Banks returns as Will with Adrian Holmes as Uncle Phil and Cassandra Freeman as Aunt Viv. Also, rapper Saweetie will will surface for a cameo, and Olly Sholotan returns as Carlton, who will not be doing dance popularized by Alfonso Ribeiro’s version.

The Consultant (Amazon series streaming 2/24)

Most Terrifying Man In The World Christoph Waltz helms this darkly comedic thriller as a (you guessed it) consultant whose business recommendations are anything but typical, not to mention anything but benevolent. He’s also got a strange habit, as revealed in the above teaser, of smelling people to size them up. Run, everyone!

Party Down: Season 3 (Starz series streaming 2/24)

Adam Scott returns to bartend up an unenthused storm alongside a ton of original series regulars including Jane Lynch, Ken Marino, Martin Starr, and Ryan Hansen. Together, they’ll tackle all the Bar Mitzvahs fit for shaking. Why are they still doing this? Well, that’s part of the mystery, but it’s a catering-team comeback with new additions including James Marsden, Quinta Brunson, Nick Offerman, Bobby Moynihan, and Jennifer Garner. Actually, the sole missing ingredient here appears to be Lizzy Caplan, who’s been busy in Fleishman Is In Trouble-land.

Well, it’s finally happening. After Beyoncé’s private concert in Dubai and after her father Mathew Knowles said his daughter (not Solange) was planning a tour behind Renaissance, the tour is officially happening. Beyoncé made the official announcement this morning (February 1) and shortly before that, Citi listed a “Citi Verified Fan Presale” page for “Beyoncé RENAISSANCE WORLD TOUR,” which features shows between July and September in a number of North American cities.

So, how does one get tickets?

One way to get tickets is via the Citi Verified Fan Presale. To attempt to secure a ticket, buyers must first register for the pre-sale. Some registrants will then receive an access code the night before the presale goes live, which will grant access to shop for tickets. Then, they’ll be able to buy tickets with a valid Citi credit card of Citibank debit card.

Otherwise, links to register to get tickets for specific tour dates are available on Beyoncé’s website.

The trek starts in May with some European and UK dates before heading to North America in July. That part of the tour kicks off in Toronto and will later wrap up in New Orleans.

Find the list of tour dates here.

For the second time in as many years, Tom Brady announced his retirement from the NFL. This time, however, the soon-to-be Hall of Fame quarterback made it a point to say that his decision to step away from the game will be “for good.”

Brady announced the news in a video he posted to his social media channels, saying that he took a more subtle approach this time around because “you only get one super emotional retirement essay, and I used mine up last year.”

“Good morning, guys,” Brady said. “I’ll get to the point right away: I’m retiring. For good. I know the process was a pretty big deal last time, so when I woke up this morning, I figured I’d just press record, let you guys know first.”

There were questions about what would come next for the 45-year-old signal caller, who was slated to become a free agent after a tough 2022 season with the Tampa Bay Buccaneers. While he could have potentially returned to Tampa or gone to another team — the Las Vegas Raiders were mentioned as a potential landing spot — Brady also had the opportunity to leave the playing field and head into the broadcast booth due to a contract for $375 million he reportedly signed with Fox.

It’s exactly 365 days since Brady last announced he would retire. He ended up going back on that decision and announced he would return to Tampa Bay about a month and a half later.

Ozzy Osbourne turned 74 years old last December and in the years preceding that birthday, the legendary rocker has been open about his health struggles. Recently, he shared an update about a recent surgery he had, noting of the aftermath, “The thing is my head is all right, my creativity is OK, my singing OK, but I just can’t f*cking walk much now.” Now, he’s back with another update about his health and touring future.

Osbourne’s message shared today (February 1) starts, “This is probably one of the hardest things I’ve ever had to share with my loyal fans. As you may all know, four years ago, this month, I had a major accident, where I damaged my spine. My one and only purpose during this time has been to get back on stage. My singing voice is fine. However, after three operations, stem cell treatments, endless physical therapy sessions, and most recently groundbreaking Cybernics (HAL) Treatment, my body is still physically weak.”

He then revealed he’s canceling his upcoming UK and European tour dates, adding, “Believe me when I say that the thought of disappointing my fans really F*CKS ME UP, more than you will ever know. Never would I have imagined that my touring days would have ended this way. My team is currently coming up with ideas for where I will be able to perform without having to travel from city to city and country to country.”

Find Osbourne’s full post below.

“’This is probably one of the hardest things I’ve ever had to share with my loyal fans. As you may all know, four years ago, this month, I had a major accident, where I damaged my spine.

My one and only purpose during this time has been to get back on stage. My singing voice is fine. However, after three operations, stem cell treatments, endless physical therapy sessions, and most recently groundbreaking Cybernics (HAL) Treatment, my body is still physically weak.

I am honestly humbled by the way you’ve all patiently held onto your tickets for all this time, but in all good conscience, I have now come to the realization that I’m not physically capable of doing my upcoming European/UK tour dates, as I know I couldn’t deal with the travel required. Believe me when I say that the thought of disappointing my fans really F*CKS ME UP, more than you will ever know.

Never would I have imagined that my touring days would have ended this way. My team is currently coming up with ideas for where I will be able to perform without having to travel from city to city and country to country.

I want to thank my family……my band…….my crew……my longtime friends, Judas Priest, and of course, my fans for their endless dedication, loyalty, and support, and for giving me the life that I never ever dreamed I would have.

I love you all…’

Ticket refunds are available at point of purchase.”

If you’re over the age of 23, having a stash of go-to “house” wines on hand is always a good idea. However, all that’s delicious and reliable needn’t be expensive. While we don’t generally condone going below the $15 price point, as the quality of fruit and winemaking gets a bit iffy (there are extremely rare exceptions), there are a plethora of gems to be found between the $15 and $20 mark.

However, finding excellent budget-friendly wines requires a bit of thought. We recommend seeking out producers that put farming and sustainability first. Nowadays, most brand websites generally list this information, though doing a quick Google search on the producer of their distributor will always provide some insight.

Today, you don’t have to worry about that—we’ve done the hard work for you. And as much as we condone supporting small retailers, we get that it’s often more convenient to grab your wine online. So we headed to Wine.com to find the ten best white wines under the $20 mark.

Check them out below!

10. Nortico Alvarinho 2021

ABV: 12.5%
Region: Minho, Portugal
Price: $14.99

The Wine:

Nortico Alvarinho is a bright and refreshing white hailing from the Minho region of northwestern Portugal. Think of it like Vinho Verde, but even better. The wine is vinified entirely in stainless steel, so as to preserve its natural acidity, and the bottle’s stunning label pays homage to the family’s small tile atelier, which was produced for the cities of Porto and Lisbon during the 18th century.

Tasting Notes:

Bright and delicate on the palate, Nortico Alvarinho jumps with flavors of citrus, lime leaf, green apple skin, and explosive saline notes. Pair with oysters or fresh shellfish for an instant mental escape to coastal Iberia.

The Bottom Line:

Don’t sleep on Portuguese whites. They’re affordable, easy to drink, and generally overdeliver more than the majority of their other European counterparts.

9. Alois Lageder Terra Alpina Chardonnay Vigneti delle Dolomiti 2021

ABV: 12%
Region: Trentino-Alto Adige, Italy
Price: $18.99

The Wine:

Alois Lageder’s family has been producing wines in Trentino-Alto Adige for six generations. The family’s roots date back to 1823 when Johann Lageder established himself as a wine merchant in Bolzano. Today, Alois farms the estate’s 50 hectares of vines—including those for this cool-climate Chardonnay—all biodynamically.

Tasting Notes:

Fruit for the Lageder family’s Terra Alpina line of wines hails from the foothills of the Dolomites, where rustic Alpine conditions are moderated by warming Mediterranean influences. Contrary to many sub-$20 Chardonnays, this cool-climate expression is vinified without the use of oak, so as to maintain the wine’s freshness. Expect flavors of lemongrass, quince, and white flowers to lead to a juicy finish.

The Bottom Line:

The majority of sub-$20 Chardonnay—especially from California—is big, oaky, and seriously does the grape a disservice. This cool-climate expression is a (literal) breath of fresh air.

8. Badenhorst Secateurs Chenin Blanc 2020

ABV: 12.8%
Region: Swartland, South Africa
Price: $15.99

The Wine:

After working harvests at Château Angelus and Domaine Graillot, Andre Adriaan Badenhorst returned to South Africa and founded his eponymous estate back in 2008. Fruit for this Chenin Blanc hails from old (60+ years) bush vines and was aged for seven months in French oak casks prior to bottling. Fun fact: A dash of Palomino, the crown jewel grape of the wines of Spain’s Jerez region, often makes its way into this wine!

Tasting Notes:

Secateurs Chenin Blanc offers the perfect balance of weight and freshness. The wine jumps with flavors of honeyed stone fruit and citrus blossom marked by flinty, smoke-driven undertones on the finish. New World Chardonnay fans, we recommend giving this one a go.

The Bottom Line:

Although Chenin Blanc from the Loire Valley tends to get all of the love, world-class bottles are being made in South Africa—it’s simply a matter of selecting the right producers (and historic ones like Badenhorst are a great place to start).

7. Nautilus Sauvignon Blanc 2021

ABV: 13.5%
Region: Marlborough, New Zealand
Price: $17.99

The Wine:

Nautilus has been making wine in New Zealand’s famous Marlborough region since 1985. Unlike the many generic Sauvignon Blancs from this region, their expression is textured, mouth-watering, and seriously delicious.

Tasting Notes:

This flavor-packed Sauvignon Blanc is loaded with flavors of tropical fruit, grapefruit rind, and flinty smoke. The combination of low-yielding vines, which provide smaller amounts of concentrated fruit, coupled with five months of lees aging (contact with the dead yeast cells during aging) gives this wine a pleasantly weighty palate and a long-lasting finish.

The Bottom Line:

We’ll be honest—a good amount of budget-friendly Sauvignon Blanc from New Zealand is grassy and green. This well-balanced expression from Nautilus flips the stereotypes on their head.

6. Domaine du Haut Bourg Muscadet Côtes de Grandlieu Sur Lie 2020

ABV: 12%
Region: Loire Valley, France
Price: $13.99

The Wine:

Domaine du Haut Bourg is now spearheaded by brothers Nicolas and Hervé Choblet, representing the family’s fourth generation of winemakers. Their unique proximity to the Atlantic Ocean, coupled with the region’s diversity of soils, create optimal conditions for producing flinty, high-acid wines that are undeniably Muscadet. Note: Although the wines are referred to as Muscadet, the grape here is Melon de Bourgogne.

Tasting Notes:

Salt, flint, and more salt. This sustainably-produced wine shows briny flavors of lemon, citrus peel, crushed stones, and ocean air, with a bit of creaminess added from lees aging. Expect a zesty, palate-quenching wine that pairs perfectly with seafood, salads, and a variety of fresh cheeses.

The Bottom Line:

When it comes to Muscadet, think salty, refreshing, and generally always affordable. These are your go-to wines for seafood towers, pool parties, and happy hours everywhere.

5. Elena Walch Pinot Grigio 2021

ABV: 13.5%
Region: Trentino-Alto Adige, Italy
Price: $18,99

The Wine:

Elena Walch is redefining Italian Pinot Grigio’s place on the market. Although formerly synonymous with mass-produced wines, her meticulously crafted bottles show just how great this famous grape can be. This bottle was produced from sustainably-farmed fruit and vinified entirely in steel.

Tasting Notes:

Straw-yellow in color, this mouth-filling wine shows flavors of pear, green apple, white flowers, and hints of pepper. While perfect for sipping with pasta or grilled fish, this easy-drinking wine is also super pleasant on its own.

The Bottom Line:

Pinot Grigio is having a renaissance moment thanks to producers like Elena Walch. Leave the sub-$10, magnum-sized swill behind and dive into responsibly-farmed, well-made expressions like this one to truly see what the grape is all about.

4. Pratsch Organic Gruner Veltliner (1 Liter) 2021

ABV: 12.5%
Region: Austria
Price: $15.99

The Wine:

Pratsch wines check all of our boxes. They’re organic, they’re super easy to find, and best of all, they offer a serious bang for your buck. This liter-size bottle was produced from Gruner Veltliner, the unofficial white grape of Austria. If you generally reach for Sauvignon Blanc, we can’t recommend this grape variety enough.

Tasting Notes:

Tangy and refreshing flavors of apple skin, white pepper, and white stone fruit dominate this easy-drinking wine, which was produced from organically-farmed grapes and is vegan-friendly. (Note: Some wines are clarified with animal byproducts, rendering them unfriendly to vegans, though this bottle is a safe bet.)

The Bottom Line:

Organic, liter-sized, and delicious? Say no more. Pratsch just… gets it. We love their red, too—check out our Top 10 Best Reds from Wine.com list and you’ll see why.

3. Domaine Saint-Romain Jacquere Blanc 2020

ABV: 11.5%
Region: Savoie, France
Price: $19.99

The Wine:

To fulfill all of your French chalet-inspired dreams, look no further than the wines of Savoie. These crisp, high-acid whites are the go-to picks of ski resorts and fondue restaurants everywhere, thanks to their zippy, palate-cleansing nature. This bottling from Domaine Saint-Romain was produced from 100% organically-farmed Jacquère, one of the region’s signature white grape varieties.

Tasting Notes:

Savory and herbaceous, this Alpine-influenced wine is loaded with flavors of green apple, lemon skin, crushed rocks, and a hint of rosemary. Fruit for this wine comes from Jongieux, which is located on glacially-formed terraces between the Lac du Bourget and Rhône River. Best of all, the wine clocks in at just 11.5% ABV, rendering it perfect for those looking for a low-alcohol sipper.

The Bottom Line:

France does the classics great, but when looking for budget-friendly bottles, seek out the underdog. While lesser-known as a region, the high-acid whites of Savoie are some of the most food-friendly, delicious wines on the planet.

2. Chateau De La Roulerie Anjou Blanc 2019

ABV: 13%
Region: Loire Valley, France
Price: $18.99

The Wine:

Roulerie is a long-standing pioneer of responsible farming, and their Chenins—which are produced from bone dry to sticky sweet—have been a benchmark for the variety for decades. The fact that this wine is still at this price point is kind of crazy. This bone-dry expression is a no-brainer for poultry, scallops, or fried appetizers.

Tasting Notes:

Chenin Blanc is known for its signature green apple and honey flavors, and Roulerie’s expression is no exception. Expect notes of tree fruits, honey, tangerine, and orange blossom from this rich-yet-refreshing wine.

The Bottom Line:

The wine industry is kind of losing their minds for Chenin right now, and it’s really no surprise why. It’s one of the most versatile and food-friendly grapes on the planet, and great expressions can still be found at relatively affordable prices.

1. Inama Soave Classico 2021

ABV: 12%
Region: Veneto, Italy
Price: $15.99

The Wine:

You might not have heard of the wines of Soave (Swah-vay) just yet, though after tasting this bottle from Inama, we guarantee you’ll be hooked. The wine is crafted from 100% Garganega, an indigenous variety to Italy’s Veneto region—and the backbone to all whites from the Soave appellation.

Tasting Notes:

Bone dry on the palate, Inama’s signature Soave shows flavors of stone fruit, chamomile, freshly cut flowers, and hints of bitter almond. The wine shows an unbelievable tension, as well as purity of fruit, plus a flinty, mineral-driven finish. Its well-made nature, use of organically-farmed fruit, and ridiculously low price tag (and of course, extremely delicious taste) render it our number-one pick!

The Bottom Line:

There’s a reason why sommeliers, retailers, and general wine lovers alike swoon over Inama Soave—it’s crisp, it’s well made, and it’s incredibly easy to drink. We still can’t believe that this bottle clocks in at just $15.99, but hey, we’ll take it.

Try a bottle at your next at-home happy hour or with a solid cheese plate and you’ll see why it topped our ranking!

Are the fast food chicken sandwich wars over? It’s been four years since Popeyes unveiled its chicken sandwich and single-handedly inspired an arms race, er, bird race, that saw every single fast food brand obsess over making better chicken sandwiches. So where do we stand today?

Well, for the most part, exactly in the same place.

Two of the three current best chicken sandwiches in fast food were always the best chicken sandwiches in fast food. The newcomer on the medal platform is Popeyes — which was still selling the Chicken Po’Boy sandwich before it became the GOAT. (That was an awful entry into the pantheon, but now they make the best, so the Po’Boy can be retroactively forgiven.) As hard as places like Burger King, Carl’s Jr, McDonald’s, and Jack in the Box have tried, they still can’t compete with the brands that have always been on top — Shake Shack and Chick-fil-A — or the new icon, Popeyes.

The popularity of Popeyes sandwich gave us all better fast food chicken offerings, to be sure, but is the GOAT still the GOAT? To check in on that, we’re running a blind taste test. We did this with our favorite burgers a couple of weeks ago and were shocked to find our number one totally dethroned. Will this method upend our chicken sandwich rankings too?

Methodology

For a blind taste test to be fair, the sandwiches all need to consist of identical builds. If a sandwich has cheese or bacon, I’m going to like it better and by process of elimination, I’ll know exactly where the sandwich is from (I’ve eaten a lot of fast food). That’s not a blind taste test, so to make this as fair as possible we decided to go with the simplest chicken sandwich build ever: chicken, pickles, and bun.

Our original 2021 best fast food chicken sandwich article ranked Popeyes at number one, and if you were to ask me randomly on the street (not sure why you would) what the best fast food chicken sandwich is, I’d point you in Popeyes’ direction. So to see if that reigns true, I put it up against the two other suggestions that come to mind when I hear “best chicken sandwich” — Shake Shack, and Chick-fil-A.

I tasted all three sandwiches under the cover of a blindfold, made note of how each tasted, and ranked them based on first impression.

It should be noted that two of these sandwiches are usually served with mayo, but to match with Chick-fil-A I ordered all of them sauceless. I don’t think sauce makes or breaks a chicken sandwich, it’s mostly there because chicken breast is too dry and fast food brands are terrified of using dark meat cuts even though that would result in a way better sandwich.

When a brand finally decides to go dark meat, it’ll reignite the chicken sandwich war, but for now, this is the best we got. Let’s taste!

Part 1: The Tasting

Taste 1

Wow, this is great chicken. It’s tender, flavorful, and juicy and hits the palate with a mix of garlic and onion powder, and salt with a sweet and buttery aftertaste.

There are a few problems here though. The batter is a little moist, it’s way too wet and it’s affecting the crunchy mouthfeel in a really negative way. The bread is also incredibly dry, it doesn’t have a lot of flavors and desperately needs sauce to not get stuck in your throat. I had to take a sip of water between bites of this one.

The pickles are average. They taste earthy and tangy. Generally like a pickle should taste but nothing special.

Taste 2

Very interesting. The breading on this chicken cutlet is light and crispy with a prominent onion and black pepper flavor. The chicken itself is criminally dry, there isn’t a lot of juiciness to the breast, and it becomes mealy in the mouth.

I’m loving the bread though, it’s soft, slightly sweet, and compliments the flavors of the chicken. The pickles also have a nice amount of snap to them, they taste a lot fresher than what was on the last sandwich.

Taste 3

Uh oh, this one is just as good as Taste 1, this is going to be a harder ranking than I expected. There is a lot of complexity here, the chicken isn’t quite as thick as either Taste 1 or Taste 2 but the flavor is amazing.

It’s tender, juicy, and has an earthy and rich flavor with a nice balance of salt, black pepper, garlic, and the slightest hint of paprika. As I chew into it more the complexity of the flavor deepens, there is some hidden element here that the other sandwiches don’t have.

The mouthfeel is also incredible, and I haven’t even gotten to the pickles and the bread. The bread is soft, slightly sweet, and spongey, it’s a good compliment to the chicken. The pickles are also good, not great like Taste 2, but good, they emphasize the complex and dark flavor of the breading with a perfect tangy finish.

I think this is the winner, but it’s close.

Part 2: The Ranking

3. Shake Shack — Chicken Shack

Shake Shack dropped the ball on this one. Now I’d like to mention that my current favorite chicken sandwich in fast food is the Shake Shack Hot One’s Chicken Sandwich, but that sandwich has a Hot Ones-inspired spicy sauce, applewood bacon, and Monterey Jack cheese, none of which this sandwich has.

And this chicken desperately needs those accouterments to make it palatable. To Shake Shack’s credit, they know this, that’s why the Chicken Shack is usually served with herb mayo which I had to drop for the parameters of this blind taste test.

But still, I expect more from Shake Shack. The quality of the bread and pickles is on point, but this chicken needs work.

The Bottom Line:

Shake Shack knows better, this chicken sandwich is dry and lacks the tender juiciness of the other sandwiches in this tasting. It’s good, but not great.

Find your nearest Shake Shack here.

2. Popeyes — Chicken Sandwich

I know. I know, I know, I know, I know. I didn’t want it to be true either. Look, I love the Popeyes Chicken Sandwich (especially the spicy variety) and the flavor of this bird is amazing, but the sandwich as a whole, it needs work.

Popeyes has become complacent in having everyone’s favorite chicken sandwich, and a fried breast filet this delicious and flavorful deserves better pickles and bread. It’s like Popeyes didn’t even try to serve this on a good bun, this is bottom-of-the-barrel stuff.

Yes, the chicken is amazing, my particular filet was a little soggy and wet and I tried not to hold that against the sandwich but quality control is important and Popeyes doesn’t have that on lock.

The Bottom Line:

A truly great chicken breast filet, but a sandwich that could use a little more care and attention.

Find your nearest Popeyes here.

1. Chick-fil-A — Original Chicken Sandwich

You hate to see it. I don’t want to give Chick-fil-A the number one spot, and I even tried to weigh in Popeyes’ favor before remembering why I did a blind taste test in the first place — I have to go with my original impression and this sandwich just delivered where Popeyes and Shake Shack didn’t. I even made my girlfriend and a friend don the blindfold and try each sandwich, and they came to the same conclusion.

I had no excuse to pretend Popeyes was the champ.

I have to admit, the flavor of the chicken is unparalleled. I love Popeyes but they marinate the chicken in buttermilk and Chick-fil-A uses pickle brine, pickle brine beats buttermilk, I’m sorry. There is just a depth of flavor and complexity here that is unmatched. They also have better bread and pickles than Popeyes, and that all matters — we’re talking about a chicken sandwich here, not just a filet.

I’ll offer this caveat — if you want a more filling sandwich, Popeyes is the play, but if you’re after the absolute best flavor, Chick-fil-A wins. I picked up the sandwiches in this order: Chick-fil-A, Popeyes, Shake Shack, and with the increased time in transit, the Chick-fil-A sandwich still tasted better than the other two. That speaks volumes.

The Bottom Line:

Ugh, Chick-fil-A wins this round. This chicken simply tastes better. It has a depth and complexity that is unmatched. Maybe with all the accouterments, one of these other sandwiches could’ve taken the crown but when we’re talking about who makes the best chicken, pickle, and bread sandwich, it’s hands down Chick-fil-A.

Find your nearest Chick-fil-A here.

You can’t read about National Parks without mention of their exploding popularity. Social media, the pandemic, and the increased popularity of hiking and domestic travel have all converged over the past few years to create a surge unlike anything many parks have ever seen.

To combat the possible overcrowding and degradation of resources and land in some of the most popular parks, reservation and timed entry systems have become the norm – but they can still be difficult to navigate. With each park having its own systems, dates, permits and policies – some that have changed dramatically since last season – it can be overwhelming to plan a trip that is meant to promote the opposite.

So here is our detailed guide and everything you need in one place to tackle the National Park reservation system this summer.

ACADIA NATIONAL PARK — MAINE

Acadia National Park is consistently one of the top ten most visited parks every year. The coastal utopia clocked over 4 million visitors in 2021, over just over 49,000 acres — making the visitors per acre number much higher than the most visited parks in the system.

What will I need a reservation for?

Despite its incredible popularity, you don’t need a reservation to simply enter the park. However, you will need one to drive to the summit of Cadillac Mountain – which is a must. From October 7 to March 6 the summit of the Maine mountain sees the first sunrise in the United States – but anytime you visit is truly a bucket-list moment. Reservations follow a timed entry format – with sunrise and daytime reservations varying slightly. Sunrise reservations can enter within a 90 minute window while daytime entries have just a 30 minute entry window.

Once you’ve entered there is no designated departure time other than when the road closes at 10pm and no re-entry is allowed.

When will I need it?

Cadillac Summit Road doesn’t open until April 15 – although the park is open year round – and reservations are required between May 24 and October 22, 2023.

How can I get it?

Like all of the reservation and timed entries mentioned here, you’ll acquire the reservation on recreation.gov. Vehicle reservations are released there on a rolling basis, with 30% of reservations released 90 days ahead at 10a, ET and the remaining 70% just 2 days ahead at the same time.

What if I don’t get a reservation in advance?

You can also hike up to the summit of Cadillac Mountain! There are three different trails that will get you there, with the West Face Trail being the shortest – and steepest – at 3.1 miles round trip. The North Ridge Trail is the most popular where you’ll hike about 4.4 miles round trip. The South Ridge Trail is longer at 7 miles round trip, but has diverse views and is also a fan favorite.

Book reservation: here.

ARCHES NATIONAL PARK — UTAH

Arches National Park, like Acadia, is a smaller park by land area. Coupled with its super accessible location just 5 miles north of booming Moab, Utah and Instagram-ready red rock arches – the crowds are inevitable. To combat this, Arches has just recently instituted a timed entry system.

What will I need a reservation for?

You’ll need a reservation to access any part of the park during the reservation season. Unlike many other major National Parks, there is one gated entrance to the park — so there’s no getting around this.

When will I need it?

Reservations will be required from 7am – 4pm from April 1 through October 31.

How can I get it?

Timed entries will be released on recreation.gov three months in advance. April entries were already released on January 10, with the next release – for May dates – occurring on February 1 at 8am MST. Each month thereafter follows the same pattern: June dates are released on March 1, July on April 1, August on May 1, September on June 1 and October on July 1 – all at 8am Mountain Time.

The park service says that a “limited” number of tickets will also be available each day prior at 6pm MDT.

What if I don’t get a reservation in advance?

You’re able to enter the park before 7am or after 4pm – which may be preferable on a hot summer day in Utah. There are also nearly endless outdoor opportunities in Moab outside of the park – from visiting nearby Canyonlands National Park, Dead Horse State Park, or heading up into the La Sal Mountains.

Book reservation: here.

GLACIER NATIONAL PARK — MONTANA

I’ve visited Glacier National Park in Montana several times over the past decade, and each time the crowds have only increased. The park is large, with multiple entrance points, but the dramatic landscape, glaciers, lakes and world class hiking have started to create problems in the busy summer months. To combat the crowds, Glacier has instituted a reservation system for Going-To-The-Sun road since 2021.

This year the vehicle reservation system will require advance reservations for four areas of the park.

What will I need a reservation for?

In 2023 you will need separate vehicle reservations for four areas of Glacier National Park: Going-To-The-Sun Corridor, the North Fork, Two Medicine and Many Glacier.

When will I need it?

You will need a reservation to enter Going-To-The-Sun Corridor from the West from May 26 through September 10. If entering from St. Mary you will need the reservation from July 1 through September 10. A reservation for the road lasts for 3 days and is needed from 6am to 3pm.

Vehicle reservations for North Fork area are good for one day and are necessary from May 26 through September 10 from 6am to 3pm.

Two Medicine and Many Glacier each require separate vehicle reservations that are also good for one day only. They will be needed from July 1 through September 10 from 6am to 3pm.

How can I get it?

Reservations are available on recreation.gov with a slightly different system this year. Vehicle reservations will be released on a block release system with a portion released 120 days prior to entry. The first block will be released for Going-To-The-Sun Corridor and North Fork on February 1 at 8am Mountain Time for reservations from May 26 through June 30.

The second through last block will be released for all four separate areas on the same schedule: March 1 for reservations between July 1 – July 31, April 1 for reservations from August 1 – August 31, and May 1 for reservations from September 1 – September 10. All reservations will be available at exactly 8 am Mountain Time.

A portion of vehicle reservations will also be released on a rolling basis at 8am 24 hours in advance.

What if I don’t get a reservation in advance?

You can enter the park prior to 6am or after 3pm. With the longer Montana summer days, there is still plenty of daylight after 3pm. You can also bypass a reservation if you have a valid service reservation (boat tours, lodging etc.)

Book reservation: here.

GREAT SMOKY MOUNTAINS NATIONAL PARK –NORTH CAROLINA/TENNESSEE

Great Smoky Mountain National Park is the most visited major National Park in the system – by far. With over 14 million visitors in 2021, it is incredible that there has not been a reservation system – or even a fee for admission – in this spectacular southern park. And there still isn’t – not really anyways. But I’ve added them here because there is one big change visitors should be aware of.

What will I need a reservation for?

You still won’t need a reservation to enter Great Smoky Mountains National Park – but you will need to pay for parking starting this year. This is a new system in an effort to bring more funding to the incredibly popular park that has historically been fee free.

When will I need it?

Parking fees will go into effect on March 1, 2023. If you are parking longer than 15 minutes you’ll need either a $5 day tag, a $15 week tag or pay $40 for an annual parking tag.

How can I get it?

You’ll be able to buy a parking tag on site at multiple visitors centers, in person at an automated fee machine, or in advance online and shipped via the Great Smoky Mountains Association or on trusty recreation.gov beginning February 1 and will need to be printed and displayed.

What if I don’t get a reservation in advance?

There are tons of options for parking tags on site at Great Smoky Mountains. You’re also able to drive through for no fee if you don’t plan on stopping anywhere for longer than 15 minutes.

Buy Parking Tag: here.

HALEAKALA NATIONAL PARK — MAUI

Haleakalā National Park should be on everyone’s travel bucket list. On the gorgeous and lush island of Maui in Hawaii, the dormant Haleakalā volcano creates an otherworldly experience that you truly must see to believe.

What will I need a reservation for?

While the majority of reservation and timed entry systems have been instituted since the pandemic and surge in National Park visitors, Haleakalā has actually required reservations for sunrise at the summit since 2017. In order to create a better viewing experience as well as keep the winding road to the summit safer for everyone, a reservation has been necessary and highly sought after for years.

You only need a reservation for sunrise – so to enter the park between 3 am and 7 am – otherwise, you’re able to enter simply by paying the park fee.

When will I need it?

Sunrise reservations are required year-round at Haleakalā. The reservation is for anyone entering the park between 3am and 7am.

How can I get it?

Reservations are available up to 60 days in advance on recreation.gov. They are released at 7 am HST and are valid only for one day. A portion of reservations are also released 2 days prior and each visitor may only make one reservation per three day period.

What if I don’t get a reservation in advance?

Go back for sunset – that’s what I did. No reservations are necessary for sunset, so while it will be crowded (get there early) the views are just as spectacular, in my opinion.

Book reservation: here.

ROCKY MOUNTAIN NATIONAL PARK — COLORADO

Rocky Mountain National Park is legendary. The jutting peaks, the golden aspens and the incredible hiking trails to pristine and clear blue alpine lakes have long brought huge amounts of visitors to the Colorado park. But in the past few years, like other popular National Parks, the crowds have exploded to a degree where a timed entry system is necessary to protect the biodiversity and alpine tundra ecosystem that the park is known for.

What will I need a reservation for?

There are two separate types of timed entry tickets for Rocky Mountain National Park – and you’ll need one of them. The popular Bear Lake Corridor has its own timed entry ticket (that will also allow you to access the rest of the park) while the “rest of the park” also has a specific timed entry ticket that gains you access to all but the Bear Lake Corridor.

When will I need it?

Timed entry will be required from May 26 through October 22 of 2023. For the Bear Lake Corridor timed entry is necessary from 5am to 6pm, while the “rest of the park” is only required from 9am to 2pm.

How can I get it?

Of course, like most timed entries and reservations, they can be acquired on recreation.gov beginning May 1 at 8am Mountain Time. This release will include dates from May 26 through June 30. July dates will be released on June 1, August dates on July 1, September dates on August 1 and October dates on September 1 all at 8am Mountain Time.

If you don’t acquire a timed entry reservation in advance, 40% of permits will be available one day prior at 5pm Mountain Time on recreation.gov.

What if I don’t get a reservation in advance?

The “rest of the park” timed entry is only required from 9 am to 2 pm, so there is plenty of time to enjoy the park outside of those hours.

Book reservation: here.

YOSEMITE NATIONAL PARK — CALIFORNIA

Yosemite is probably what most people envision when they think of a National Park. It is legendary for a reason – with towering granite cliffs, beautiful meadows, awe inspiring waterfalls and hiking that is hard to beat anywhere else. Despite its nearly unmatched beauty and incredible popularity, Yosemite has actually announced that unlike the previous recent years, there will be no reservations necessary to enter the park in the summer of 2023.

But along with that change came another that you need to know about.

What will I need a reservation for?

While you no longer need a summer reservation, you do need one for February firefall weekends. The natural phenomenon has grown exponentially in the past several years resulting in traffic jams, overcrowding and damage to the land. So whether you are viewing the firefall or not, there are several times you will need a reservation to enter Yosemite in February.

When will I need it?

You’ll need a reservation to enter Yosemite National Park on February 10-12, 17-19, and 24-26. The reservation period is 24 hours and will be necessary to enter any part of the park.

How can I get it?

You can reserve on recreation.gov with 50% already released on January 13. The remaining 50% will be released two days prior to each reservation date at 8 am Pacific Time.

What if I don’t get a reservation in advance?

You can visit between Monday and Thursday, or enter with a valid reservation with an authorized tour group or on Yosemite Area Regional Transportation Systems. You can also bypass a reservation if you have advanced reservations for camping, lodging or vacation rentals within the park.

Book reservation: here.

ZION NATIONAL PARK — UTAH

Zion National Park is one of the most visited National Parks in the country, with over 5 million visitors in 2021 alone. As the most visited of Utah’s Mighty Five, it has been forced into reservation systems in the past. But this summer, like Yosemite, it is not requiring a reservation or timed entry simply to enter the park. But if you’re planning on hiking the most popular trail you’ll still need to plan in advance.

What will I need a reservation for?

This year you will only need a permit if you plan to hike the iconic and social media famous Angel’s Landing Trail. Due to overcrowding the permit system was put into place in 2022 and was successful – so it’s back this year.

When will I need it?

Everyone needs a permit to hike Angel’s Landing at any time of the year or time of day.

How can I get it?

Permits are issued two ways – through the seasonal lottery and a “day before” lottery.

The seasonal lottery allows you to pick seven ranked days and times you want to hike on recreation.gov. There are four lottery periods each lasting 20 days with the permits issued 5 days after. If you want to hike between June 1 and August 31 the lottery opens at 8am Mountain Time on April 1 and closes April 20. Permits are issued on April 25.

You can also apply for a permit the day before you plan to hike. This permit window opens at 12:01am and closes at 3pm Mountain Time. Permits are issued at 4 pm Mountain Time on the same day of application (and the day before your hike).

What if I don’t get a reservation in advance?

Try for the day before permit or enjoy the many other hikes in Zion that do not require a permit.

Apply for a permit: here.

Fireball Whisky is a divisive drink. There are those who absolutely adore the cinnamon whisky liqueur. Then there are the rest of us who can go our whole lives without putting the boozy cinnamon candy to our lips. For the latter group, it’s easy to ask “what even is Fireball whisky, anyway?” Also: “why do people love it so damn much?!”

The fact of the matter is, there are a lot more people in the first camp than in the second one, considering that Fireball’s sales are astronomical, especially in the U.S. But Fireball is also in the middle of a firestorm (sorry) right now, thanks to a seemingly confusing list of ingredients on one of the brand’s key expressions. We’re going to break down the story behind this massively popular brand below — looking at what Fireball is and the brand’s various expressions. Then we’ll dive into the issues some consumers and lawyers have with the brand and why they’re suing for $5 million in damages.

Let’s get into it!

• The 100 Best Bourbon Whiskeys Of 2022, Ranked
• Our Head Drinks Critic Reveals The Expensive Bourbons He *Won’t* Pay Above Retail For
• The Affordable Vs Expensive Blind Bourbon Bottle Battle
• The Absolute Best Bourbons Between $20-$30, Ranked
• The Absolute Best Bourbons Between $30-$40, Ranked

Part 1 — What is “Fireball”?

Let’s start at the beginning. Fireball is a brand that’s owned and operated by the Sazerac Company, which is a massive, privately owned spirits conglomerate based out of New Orleans. If you’re in the spirits world at all, you know of the Goldring family who runs the business to this day. They make everything from the country’s best-selling discount brands of booze (like Fireaball) to the most elite American whiskeys in the world (Pappy, Weller, Taylor, etc.).

Fireball’s history, on the other hand, is an invention of 1980s Seagrams. The elixir blended cheap Canadian “whisky” with cinnamon syrup and sweeteners. Sazerac bought the rights to “Dr. McGillicuddy’s Fireball Whisky” in 1989 and changed the name to “Fireball Cinnamon Whisky.” Cut to the early 2010s and Fireball Cinnamon Whisky became insanely popular in gas station liquor stores, dorm rooms, and eventually every party bar across the country — to the point that it outsold Parton Tequila, Jagermesiter, and even Jameson Irish Whiskey.

It was a perfect storm of easy access, low price, pop culture fandom, and social media dominance. This led to Fireball’s iconic status by the end of the last decade.

But what’s in it? According to Sazerac, Fireball Cinnamon Whisky is made with a mix of Canadian Whisky — likely from their Collinwood, Ontario distillery where Canadian Mist is made — mixed with cinnamon syrup and sweeteners under the super vague heading of “flavors.” The whisky is sent down from Canada in tanks and mixed in Lousiville, Kentucky, where it’s later bottled and distributed to a bar or gas station near you.

In essence, the addition of syrups and sweeteners doesn’t stop Fireball from being a “whisky,” no more than adding the same elements to Jim Beam or Jack Daniel’s stops their cinnamon products from being “bourbons.” We’re talking about “flavored” whiskeys/whiskies; all of which are technically “liqueurs” — any spirit with additives such as spices, fruits, sweeteners, and so forth with lower alcohol content. At the end of the day, the use of “flavored whisky” is interchangeable with “liqueur” if the booze is made with “whisky.”

It’s the same with flavored rum. Malibu is labeled as “flavored rum” that’s also a “liqueur.”

Fireball the brand makes more than one expression. They also make “Fireball Cinnamon.” Fireball Cinnamon is a cheaper alternative that Sazerac produced to be sold in wine and beer shops that don’t have liquor/spirit licenses. To do this, Sazerac supplements the Canadian whisky in the original with “malt beverage” (like many a hard seltzer) or a wine base with the addition of “whisky and other flavors” along with sweeteners. This is where the legal kerfuffle lies. (We’ll dive into that very soon, I swear.)

Basically, Sazerac Company saw a huge market that they couldn’t get their beloved Fireball Cinnamon Whisky into — stores with beer and wine licenses but not liquor licenses. So they juked the recipe and conquered that market too. According to Fireball’s website, that means Fireball expanded to 170,000 more stores across the U.S.

Part 2 — Why Is Sazerac Being Sued Over Fireball?

According to The New York Times, Sazerac Company is being sued because their labeling of “Fireball Cinnamon” is misleading people to think they’re drinking a “whisky” product when they are not.

The lawsuit claims that Fireball Cinnamon is “false and misleading” and the bottles “appear similar” to the original Fireball Cinnamon Whisky. Let’s have a look!

Look, if you’re grabbing a mini at a gas station, you can be forgiven for not seeing “whisky” missing from the label. But the legal claim is that it goes beyond that to what’s on the ingredients list — or what’s missing — on Fireball Cinnamon.

The ingredients on Fireball Cinnamon read, “malt beverage with natural whisky and other flavors and caramel color.” The lawsuit claims, according to The New York Times, that “natural whisky and other flavors” is “a clever turn of phrase” to hide that Fireball Cinnamon does not have whisky in it.

Maybe?

Clearly, the Sazerac Company should have used the good ol’ Oxford Comma here making the ingredients the following “malted beverage, natural whisky and other flavors, and caramel color.” Or, to point a finer point on it, they could have written “malted beverage with natural whisky flavors, other flavors, and caramel color.” Whether you consider this an intentional misrepresentation meant to deceive or just shoddy copywriting is really in the eyes of the beholder. Certainly, corporations aren’t against tricking the public with intentionally obtuse phrasing. At the same time, Fireball is not known for attracting the most discriminating drinkers, regardless of what they have on the label.

The wording of those ingredients and the nearly identical packaging pf the two expressions has led to a five million dollar lawsuit against the Sazerac Company. And with the confusing ingredients list, you can see this going in the plaintiff’s direction. But why even go to court? Sazerac will surely settle, add some commas for clarity, and move on with their billion-dollar enterprise. This is “barely a speeding ticket” for a company this big.

On the other hand, the label clearly doesn’t say “whisky” on the front of the Fireball Cinnamon product. And bad punctuation and sneaking wording aside, the ingredients do say “whisky flavors” in a ham-fisted way (if you’ll be so kind as to carry the subject “flavors” back to the modifier “whisky,” which is… not great writing and makes for difficult reading). However, things are spelled out a little more clearly on their website.

So… who knows? Maybe Sazerac will duke this one out in front of a jury of their die-hard and apparently pissed-off peers.

The power of Chef’s Table over the years has been enormous for fine dining and our understanding of how great food is made. Back in 2015, Netflix took a risk on a keen-eyed and hungry (sorry, not sorry) documentary filmmaker David Gelb and his idea to blend the worlds of culinary elites with the look of Our Planet-level photography and editing. Nearly ten years later, the show has inspired parodies from the likes of Documentary Now! and skewering from films like The Menu. There’s no denying — Chef’s Table has become a cultural touchstone.

Today, we’re ranking the 12 essential episodes of the show. While Chef’s Table started off as an insider look at elite chefs, their lives, and their passions, the Chef Table’s team gradually shifted from the elite chefs to talking about people making amazing food, whether they were “traditional” chefs or not. That pivot opened up the worlds of BBQ, pizza, and pastry baking while highlighting social issues facing immigrants in the U.S., colonization in Indigenous Mexico, and women’s rights in kitchens in London.

In short, the show has become so much more than simply giving a spotlight to the most notable chefs in the world. It’s about the struggles real people in the food world have while holding onto the creative ethos of amazing photography that, yes, will make your mouth water in every new frame. Let’s dive into the 12 best episodes of Chef’s Table!

• The Single Best Cheeseburger From All The Big Fast Food Chains (Hacks Included!)
• We Blind Tested Ketchup Brands On Fries And Hot Dogs And Picked The #1 Best
• We Blind Tested Every Mayo On The Market To Find The #1 Best
• The #1 Most Boneheaded Error Made By 16 Major Fast Food Chains
• The 20 Most Popular Hot Sauces In America, Blind Tasted And Ranked

12. Massimo Bottura, Chef’s Table Volume 1

The Episode:

Chef Massimo Bottura’s legendary Osteria Francescana had already been around for 20 years by the time this episode dropped. The episode caught Chef Bottura in the moment just before his lauded osteria was crowned number one by The World’s 50 Best Restaurants (he had come in second the previous year). Bottura’s artistry, charisma, and, of course, dishes are all on full display and it hooks on the chef and the series.

Why Watch:

This is where it all started. So where better to start your journey with Chef’s Table? Moreover, the episode has distinct echoes from creator David Gelb’s Jiro Dreams of Sushi, which makes this a good pairing/double feature with that film.

11. Sean Brock, Chef’s Table Volume 6

The Episode:

Volume six of Chef’s Table upped the ante when it comes to what great food TV can be. A shining example of that was this episode, which found Chef Sean Brock transitioning from his “safe” albeit damaging life at the much-lauded Husk to his next chapter both physically and mentally.

Why Watch:

Chef Sean Brock is a celebrity chef who has made the rounds of food TV for years now. You’ve probably seen him somewhere on TV at some point if you’re reading this list. He’s been a proponent of local Carolina foods and helped herald a resurgence of and a wider appreciation for Southern cuisine. He’s also battled many demons stemming from alcohol and loss which is where this episode shines.

Brock’s story will move you while showing you how deep some chefs have to go to reach the highest levels of culinary achievement.

10. Alex Atala, Chef’s Table Volume 2

The Episode:

This episode feels important. You’re lured into Chef Atala’s life in his busy kitchen and then transported into the furthest reaches of Amazonia. The show balances the colonial world with the Indigenous world in a fascinating and respectful way, without playing into any white savior tropes.

It’s enlightening food TV.

Why Watch:

Chef Alex Atala is helping redefine what we think of Brazilian cuisine. The genius of chef Atala — the son of Irish and Lebanese settlers — lies in his ability to parse the various influences on Brazilian food from colonialism to slavery to the depths of the embattled Indigenous Amazon.

9. Tootsie Tomanetz, Chef’s Table BBQ

The Episode:

Snow’s BBQ in the Texas Hill Country is iconic. That’s in no small part thanks to the tireless work of Tootsie Tomanetz. The octogenarian wakes up in the middle of the night to make beans, stoke fire pits, and ready herself for the weekend onslaught of BBQ fanatics who flock to Snow’s.

Oh, and all of that is done after a full workweek as a custodian at the local high school.

Why Watch:

This episode is more than just a look at Tomanetz’s amazing work ethic. The show tells the story of one of the most important people in Hill Country BBQ in the modern age, along with the highs and lows that life brings. All of that makes this one of the best “non-chef” episodes of the series.

8. Chris Bianco, Chef’s Table Pizza

The Episode:

Chef Chris Bianco seemingly has done the impossible by making Phoenix, Arizona, a truly great pizza city. And while the feat is covered in detail in the episode, the true thrust of the story is the sacrifices, ups and downs, and passion that Bianco carries with him every day of work as he makes some truly beautiful pies.

Why Watch:

Sure, Bianco was crucial in getting Phoenix on the pizza culinary map, but it’s this episode that gets people outside of Arizona to take Phoenix seriously as a pizza hotspot (sorry, New York and Chicago). The episode feels a little like a down-and-dirty look at someone just doing their thing and the toll that truly takes over a lifetime.

It’s insightful, sad, and Chef’s Table at its best, emotionally speaking.

7. Jeong Kwan, Chef’s Table Volume 3

The Episode:

Volume three was a big shift for Chef’s Table. It was a glimpse at what the show would become. Big-name chefs were still at play in five of the six episodes but then there was an episode about a nun who cooks for her monastery in the mountains of Korea. It was completely outside of the chef-as-rock-star / genius the show had been known for up to that point.

Why Watch:

The story of Jeong Kwan, her garden, and her kitchen was revelatory. Suddenly, we were out of the hustle and bustle of professional kitchens and thrown into the calm of mountain streams, prayer sessions, and the breeze rolling through trees. A new feel for Chef’s Table was found in a quiet Korean monastery. The show would never really be the same after this episode as it opened up the conversation as to why more episodes weren’t like this.

6. Rodney Scott, Chef’s Table BBQ

The Episode:

Rodney Scott’s episode feels like a blend of what the show was and what it’s become. There’s a sense of real-life, accessible food at play here. Anyone can rock up to Rodney Scott’s BBQ joint in Charleston and eat there. There’s no elitist reservation system or elitist pricing out of average consumers. But this episode is still about a true master of the culinary world.

Why Watch:

Rodney Scott’s Carolina whole hog BBQ pit mastery is the stuff of legend. Scott’s so good at whole hog pit cooking that he’s able to travel the country bringing his expertise to the masses. That essence of Scott’s world is captured so vividly that you can almost smell the whole hog in your living room.

5. Mashama Bailey, Chef’s Table Volume 6

The Episode:

Chef Bailey’s story starts when she returns home to Georgia after years spent in New York’s kitchens. Bailey pulls no punches in searching for her roots, voice, and meaning through food that speaks to her soul. This all comes to life on screen via Bailey’s work turning a formerly segregated Greyhound bus station in Savannah, Georgia into one of the nation’s best restaurants, The Grey.

Why Watch:

The episode shines a light on what America was and offers a ray of sunshine on what it can be when folks like Chef Bailey take a stand, look inward, find their own truth, and then give that to us via their food.

4. Franco Pepe, Chef’s Table Pizza

The Episode:

This is a classic Chef’s Table episode with a true mad-genius chef going so deep on their food that there’s no escape. The episode follows perhaps the most important chef in pizza, Franco Pepe. Pepe waxes poetic about yeast and dough while theatrically kneading and topping pies.

But through all that poetry and posing there’s a deep truth about why the simple flatbread has become such a cornerstone of the human culinary experience.

Why Watch:

This episode almost seems to be leaning into the parody and absurdity of it all with a true heart and thoroughness that makes this show so beloved. Seriously though, this could have been a Documentary Now! parody episode since it’s so “classic” Chef’s Table in its intangibility and monk-like devotion to a single dish. Hell, even his name sounds like it’s a Documentary Now! parody of an Italian chef.

Still, the medium of pizza makes it relatable and very watchable while stoking your wanderlust for all things Italy.

3. Asma Kahn, Chef’s Table Volume 6

The Episode:

Everything about Chef Asma Khan’s story and restaurant, Darjeeling Express, is engaging. Khan’s story from lonely housewife to the supper club toast of London to running one of London’s best restaurants draws you in and doesn’t let go. You feel Khan’s pains, triumphs, and power. Her all-female/all-migrant kitchen is a testament to Khan’s mettle and unwillingness to compromise her family, her friends, or her food.

Why Watch:

It’s hard not to fall in love with Chef Asma Khan in this episode of Chef’s Table. There’s a directness to her. You do not bullshit this woman. Then a welcoming smile inches across her face as fragrant and gorgeous food is set on the table and you know you’re home (I speak from experience. I’ve been lucky enough to attend Chef Khan’s Briyani Supper Club).

2. Cristina Martinez, Chef’s Table Volume 5

The Episode:

Chef Cristina Martinez is making some of the most American food there is in Philadelphia — a city that’s totally forgotten its Indigenous foods. She’s doing this by bringing corn back to a place where it was expunged through genocide while also reigniting a way of cooking protein that has been gone for far too long all through her own Indigenous foodways from Mexico.

Why Watch:

The risk taken by Indigenous Mexican Chef Cristina Martinez in this episode is massive. We don’t mean “risks” in the kitchen or with some esoteric artistic ideas. We’re talking about real-life consequences where losing one’s home and freedom are painfully real. Martinez is an illegal immigrant from central Mexico. She put her livelihood and home on the line to make this episode of television. It’s harrowing while also being so well-made that it should stir something deep in your soul about the injustices faced by so many people people serving and creating food in this country.

1. Rosalia Chay Chuc, Chef’s Table BBQ

The Episode:

There are two reasons why this is number one. The first is the uniqueness of this episode. Chef Rosalia Chay Chuc is a home cook who feeds her community but has recently turned to feeding foodies from all over the world who make it to the Yucatan in search of Indigenous foods. The conversations and point-of-view offered throughout the episode are a rare and engaging look at the foods of Mexico, which are almost always filtered through a colonial-settler lens.

Why Watch:

There’s a real sense of place, time, and trauma at play here. Chef Rosalia Chay Chuc talks about having to learn Spanish to survive in modern Mexico and the challenges of fighting to preserve her ancestral agriculture, language, and traditions. In this episode, we get a glimpse into something true and pure that emerging outside of the colonial systems that dominate Mexico’s foodways.