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Hollie Stephens
Joined: Jul 1, 2021
Hollie Stephens is an award-winning writer focused primarily on drinks, originally from the UK and currently residing in New Mexico, USA. Her work has appeared in Food52, Ferment, Wine Enthusiast, and other outlets.
Whether real wrecks or ghostly sightings, these ships bear stories of unexplained deaths, flying orbs, and screams from the depths of the sea.
Discover the fascinating history of pizza, from ancient flatbreads to modern variations.
Clearing the last of the Christmas dinner plates is a special moment. It means it’s time for the traditional dessert.
The use of amphorae is a callback to the past, anchoring modern wine drinkers to history.
This ancient alcoholic beverage, made by fermenting honey and water, is practically as old as human civilization.
In 1858, Londoners were overwhelmed with the stench rising from the River Thames. Joseph Bazalgette built an entire sewer system to get rid of of the smell.
We don't know if oysters are really aphrodisiacs—but we do know that professional oyster shuckers use a knife called the Chesapeake stabber.
The life of Edgar Allan Poe, author of 'The Tell-Tale Heart' and other horror stories, was as strange as his fiction.
'My own business bores me to death; I prefer other people's,' Oscar Wilde once said. Read on for more about this master wit, poet, and playwright.
England's canal system powered the Industrial Revolution and Victorian prosperity—but it had a dangerous side.
New York's bars have an impressive history of employing creative strategies for getting around limitations—including, in the late 1800s, serving sandwiches of dubious edibility in order to comply with restrictions on liquor service.