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Well, the worst of the summer heat has passed, and that means we are all bursting to get outside and walk, hike, bike or just plain play in the balmy weather. In point of fact, temperatures in the 80s and 90s, no matter how nice they feel after our blistering summer,...

Where did beer come from? Even before man walked upright, we were consuming fruit that fermented naturally, as well as sampling all types of plants for their medicinal as well as narcotic properties. Probably the earliest fermentations were made from fruits and honey....

What is Ghee? You know that golden, dripping stuff you dip lobster into? That’s clarified butter. You obtain it by heating butter until it separates into two parts: liquid butterfat and the milk solids that float to the top. Skim the milk solids off and viola, you’ve...

Since the dawn of time, humans have been drawn to that sweet stuff called sugar. Sugar is the most abundant type of organic molecule in all living things. However, only in the past couple of hundred years has it been so readily available in our foods. Prior to that,...

While our customers are some of the most sophisticated, debonair diners in the Valley of the Sun, you can never know too much about wines. So, in honor of the special menu we have in February that features some great French food and wine pairings, we thought we’d give...

The Phoenix New Times is now taking nominations for The 33rd Annual Best of Phoenix® Readers Poll and Tryst is not shy to say we believe we qualify for the category of Best Breakfast! Why do we deserve to be nominated for Best Breakfast in Phoenix? Many reasons… We...

Recognizing that we can all use a little help from our friends, Tryst Café has now teamed up with a fabulous little bakery in Phoenix to provide our guests with delicious gluten-free desserts! Our gluen-free baking genius friend is Julia Lersch, from Julia’s Bakery....

You’ve heard of “foodies”, but have you heard of “fermies”? These are fermentation foodies! The number of fermies is rising as interest in live-culture fermentation grows. Certain foods’ reputation as immune-system boosters and detoxifiers is bringing fermentation...

“Andrea is really in love with your place.” Nice introduction from Rick D’Amico to start the spot we had on Fox 10 Morning on May 4! Grilled Chicken and Goat Cheese Salad: MyFoxPHOENIX.com During the spot, owner Lisa Khnanisho and Chef Daniel gave Andrea Robinson and...

You know it’s some fancy French dish, but there’s more to this scrumptious dish than being able to pronounce it. The first reference to crème brûlée was in the 1691 cookbook of François Massialot and also used in the English translation of Massialot’s book. Curiously...