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Tiffanie Barriere

Reporter

Indexed articles, last 90 days
3
Latest publication
Sep 24, 2026
Outlet visibility, for TODAY.com
Top 10K sites
Earliest in this view
Sep 24, 2026

Latest articles

  1. Article · Sep 24, 2026 · Tiffanie Barriere

    With Apple Cider, Honey and Bourbon, This Cocktail Is a Celebration of Fall (opens the original)

    Excerpt · Positive tone · English

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    In cocktails, wildflower honey adds earthy sweetness and carries the soul of the bees along with the gentle touch of those who cared for them. The taste of wildflower honey is complex, floral and ever-changing, shaped by season, soil and the tireless work of bees. These remarkable creatures sustain ecosystems through their pollination. Their intelligence, so often overlooked, was championed by Charles Henry Turner, a visionary Black entomologist born in Cincinnati in 1867 and the first African A

  2. Article · Sep 24, 2026 · Tiffanie Barriere

    This Blackberry Martini Is Earthy, Layered and Subtly Sweet (opens the original)

    Excerpt · Neutral tone · English

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    There's a reason we say, "The blacker the berry, the sweeter the juice." More than a phrase, it's a piece of African American vernacular tradition, oral wisdom passed down through generations to affirm the beauty and value of Blackness, especially in a world that has tried to diminish darker skin. It's language that channels survival, culture and pride. The phrase was brought into literary focus by Wallace Thurman, a bold voice of the Harlem Renaissance. His 1929 novel, "The Blacker the Berry,"

  3. Article · Sep 24, 2026 · Tiffanie Barriere

    The Arrival Thyme Cocktail Will Transport You Elsewhere (opens the original)

    Excerpt · Positive tone · English

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    From the moment One Flew South opened its doors in the Atlanta International Airport in 2009, it redefined what airport dining could be. We earned James Beard Foundation recognition (that's like the Oscars of the food world) and accolades as one of the best airport restaurants in the world. This cocktail caught on there, where departures, arrivals and layovers transformed into unforgettable food and drink experiences. Behind the bar, I found inspiration in the guests and the ingredients on the m

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