In my mind, I had always viewed flash as the devil, making photos look over exposed with unnatural looking light; however, after my last Photography …
Behind The Lens: To Flash Or Not To Flash (Photography)
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Sommelier Certification: Exploring Spanish Wine From Sparkling Cavas To Elegant Rioja Reds
“Spain is a very small country that could fit nicely into Texas. That being said, it’s one of the most diverse in Europe, with different …
Behind The Lens: How To Use Lighting For Composition & Storytelling In Photography
While in last week’s Photography II class — taught by New York City’s PhotoUno Photography School — we learned about how our cameras are calibrated …
Behind The Lens: A Guide To Shooting Sharper Images, Fine Tuning Exposure And Setting Your Custom White Balance
“Hello. My name is Jessica and I am a travel and lifestyle photographer. Through this class I hope to learn how to take everyday objects …
Shamanism In NYC: Spiritual Enlightenment During A Moon Healing Meditation Circle
“We call in the directions to invoke the energy (the spirit) of the elements to join us in the circle. It is a way to …
The Hungry Hipster’s Guide To Williamsburg, Brooklyn
Traveling to Williamsburg, Brooklyn? We’ve got a guide for you: The Hungry Hipster’s Guide To Williamsburg, Brooklyn. Created by myself, Epicure & Culture editor Jessica …
Epicure & Culture Partners With The New York Travel Festival
We’re excited to announce Epicure & Culture has signed on as one of the media partners of the 2014 New York Travel Festival. We are …
Unique Chocolate Experiences In New York City
For those with a sweet tooth wanting to explore beyond your everyday chocolate shops, New York City is home to quirky, innovative and experiential cocoa …
#FoodPorn: Lake Placid’s Unusual Bone-In Filet
At KANU Restaurant in Lake Placid, Executive Chef David Haick enjoys serving creative cuisine not typically found in the area. His focus is on regional, …
KANU Restaurant: Enticing Visitors Beyond Outdoor Adventure In Lake Placid, New York
“For your amuse-bouche we have a cocoa-dusted day boat scallop and some caramelized blood orange, which I’ve paired with a cocktail called “All the Thyme …