The BMW X6 been around since 2007 and has found shockingly good sales success for BMW, even earning a refresh this year: all this, despite its inferior specs, a small interior, and the fact that it looks like it’s been whacked with the same ugly stick as the Pontiac Aztek. So how does the X6 manage to draw buyers?
Jeep's radical departure pays off
Jeep is an American automotive staple, but it hasn’t done anything radically new in, well…ever. This signature Jeep American-ness on four driven wheels now gets its biggest injection of originality in the form of the Italian-made, Fiat 500L-based 2015 Jeep Renegade.
The weird vehicles that started it all
While the marketing term “crossover” is a recent invention, the concept is not. Automakers have been making cars that fill the gap between utility vehicles and family cars for decades. Here are three that helped to determine what the crossover is today, along with their modern-day kindred spirits.
This tiger's got teeth
Twelve years ago, we said a Porsche truck was a bad idea. Boy, were we wrong. A quick drive in the 2015 Porsche Macan made our eaten words that much more delectable.
Crossovers have changed in the recent past; you no longer have to trade in your testicles and driving sense to drive one. Even the haters (car nuts) have been proven wrong now that more horses, better driving dynamics and sleeker silhouettes have shown up in performance-focused crossovers. Here are five that break hard from the pack of mediocre crossovers still stuck in the driver’s ed parking lot.
Not your neighbor's crossover
From the Archives: Perhaps the most enjoyable car to drive in 2014 is one you wouldn’t even stop to admire in a parking lot. The 2014 Audi SQ5 ($59,400) doesn’t have ostentatious styling; its idling engine wouldn’t wake a sleeping babe; it can seat a family of four comfortably with room for luggage. Yet it’s an absolute powerhouse.
What's New, Now
Today in Gear: Denon adds Dolby Atmos to its receivers, the Nvidia Shield is perfect for gamers on the go, Laphroaig’s newest release and more.
Our inbox overfloweth
We read all of your letters. Here’s the proof.
What to See, Read and Hear
This Week in Culture: aerial photos of the Aussie coast, an inside look at Lebowksi, lots of pens, the history of the autocorrect and more.
The Slow-n-Low Pursuits of one of Montreal's Best restaurants
You don’t just build a smoker and start cooking in it. Like any other major project, the idea turns into an obsession, which turns into a real possibility, which turns into a mess. Only then can you see what your initial idea has twisted itself into. We know this, and so does Frédéric Morin of Joe Beef. In this excerpt from the restaurant’s cookbook, Morin explains the tortuous path from a childhood of smoky fiddlings to an adulthood of…smoky fiddlings. And, ultimately, a working, self-built smoker at Joe Beef in Montreal.
Hint: it involves flying fish roe
We get three bagel sandwich recipes from Black Seed Bagels in NYC, where they combine New York and Montreal styles to build the king of donut-shaped foods.
Two Biologists teach Montreal how good craft brews can be
A little over two decades ago, Stephane Ostiguy and Jean-Francois Gravel met while studying science at McGill University. Neither got their degrees — but they do make some of the best beer in the world at Dieu du Ciel, Montreal’s best craft brewery.
Montreal is the largest city in Quebec, Canada’s renegade Francophone province. It’s just a quick jump via plane from much of the East Coast of the U.S.; more importantly, it’s filled with cultural treasures, delicious food, world-class beer, and is just a short drive from some of the most beautiful countryside in the world. Here’s what you should do when you visit.
Chef and Co-owner of Joe Beef
Montreal has been good to the co-owner and co-chef of Joe Beef. But it’s the country that inspires him — and in turn, inspires his restaurant, a relatively small place in Montreal’s Little Burgundy neighborhood that has, almost despite itself, become one of the city’s most celebrated dining spots. We recently sat down with McMillan to discuss all things Montreal, the importance of classic intentions, and drinking lots of Burgundy wine.
We test 10 huge Imperial IPAs
From the Archives: Over the past 20 years, the way to make a double IPA (otherwise known as DIPA or “imperial IPA”) hasn’t really changed: roughly double the ingredients that would go into a normal IPA and you get a double IPA. As the weather changes, more and more stores begin cellaring their heavy winter stouts and replacing them with these hop- and malt-forward beasts. For those looking to expand their palates, doubles offer the citrus hop and bready malt flavors of regular IPAs, but amplified, and with plenty more complexity to spare. We tasted ten of our favorites.