One of the craft beer world’s biggest problems is actually a good problem to have: America has too many amazing beers to try and many of them are nearly impossible to get your hands on. I’m not even talking about vaunted brews like the Alche…
- 19 May 17, 10:31am -

Kristen Tomlan, founder of DŌ Cookie Dough Confections, loves to cook almost as much as she loves to make cookie dough. She shared her five kitchen essentials when she stopped by the F&W Test Kitchen this week to make her Sprinkle Cookie Bo…
- 19 May 17, 10:12am -

American’s bacon craze is far from over. During the bacon-obsession boom we have been blessed with bacon Pop Tarts and bacon-scented boxers, and we now know what happens to your body when you eat too much bacon. The trend will never die. Maybe…
- 19 May 17, 9:11am -

It sounds like it’s been a wild day for Zomato. Less than 24 hours ago, the restaurant discovery site that boasts over 120 million users every month announced that about 17 million user records were stolen from its database. But in a bizarre t…
- 18 May 17, 4:39pm -

Nick Offerman once sat and drank whisky for 45 minutes in a video that's since gone viral. So, no, we can't say we were too surprised to hear about his latest misadventures—which are similarly futile, but equally entertaining.In this lates…
- 18 May 17, 4:34pm -

Cheese tea. It's tea. With cheese in it. And we cannot stop Googling it, staring at it, or wishing we had some right now to try.If you've never heard of the stuff, don't beat yourself up too much. It's only just beginning to become popular i…
- 18 May 17, 4:09pm -

Some peppers are so spicy that one bite might leave you wishing you were dead. With this pepper, it’s so spicy you could literally end up dead. Mike Smith, who runs Tom Smith Plants in St Asaph, Wales, claims he’s bred a new pepper that is s…
- 18 May 17, 3:47pm -

In a new interview with Delish, everyone's favorite grumpy British chef, Gordon Ramsay, is back with more truth bombs. This time, he's letting us in on some juicy restaurant business secrets. First up, he divulges the number one night you s…
- 18 May 17, 3:46pm -

We can learn a lot from an old cookbook. And the recent release of Scents and Flavors: A Syrian Cookbook, a new translation from NYU Press’s Library of Arabic Literature, provides a glimpse of social history that feels particularly timely. …
- 18 May 17, 3:27pm -

If there was one drink that flavored the 90s, it was Clearly Canadian: a Wild Cherry packed in a lunch bags was the surefire way to be the envy of middle school classmates. A Raspberry paired with a couple of Jewel-Osco chicken tenders was the w…
- 18 May 17, 3:19pm -

Noble Denim recently collaborated with Bulleit Bourbon for one very unique experiment. It started with […]
- 1 Dec 14, 3:55pm -

A lot has happened with Zane Lamprey since he first graced the cover of Mutineer […]
- 24 Nov 14, 5:01pm -

San Francisco International Airport joins the ranks alongside Dallas-Fort Worth and Las Vegas as calling […]
- 14 Nov 14, 4:02pm -

With Veteran’s Day right around the corner, we couldn’t think of a better time to […]
- 7 Nov 14, 1:21pm -

Napa Valley has their very own witch, but he’s not dressing up as one for […]
- 31 Oct 14, 6:40pm -

On August 11th La Crema Winery launched the Virtual Vintner experience creating their very first […]
- 31 Oct 14, 3:01pm -

Fireball Whisky is feeling some heat after some North American product found its way to […]
- 29 Oct 14, 3:14pm -

A highlight for many beer enthusiasts each year is the release of Firestone Walker Brewing […]
- 27 Oct 14, 5:30pm -

Hops are a pretty fickle component in beer. Once picked they are typically kiln dried […]
- 21 Oct 14, 1:47pm -

Photo credit by Kelly Puleio Our friends at Wine & Spirits Magazine are hosting their […]
- 17 Oct 14, 4:22pm -

Zachary Nelson from the Continental Room in Fullerton (Orange County) did something similar recently, but instead of reconstructing just one drink, he merged two classics.If you make a Rusty Nail with equal parts of each ingredient, you'll end up w…
- 30 May 14, 6:34pm -

Romania has joined the cocktail craze, and if Calin's drink is anything to go by, they're off to a very strong start. Since genever used to be known as Dutch courage (soldiers in the Netherlands fortified themselves with it before battle), Calin dec…
- 16 May 14, 6:48pm -

In the 1970s, I tended bar at Drake's Drum, a neighborhood joint on Manhattan's Upper East Side that catered to rugby players, their groupies and a host of characters who gravitated toward the bar simply because it was a friendly place and the drinks…
- 4 Apr 14, 6:00pm -

There was an invisible line behind the bar that I wasn't allowed to cross, effectively chaining me to one-third of the bar's length and allowing me to serve a few guests, though my main job was to make drinks for the servers.Kevin went on to become…
- 21 Mar 14, 8:12pm -

After starting his work life as an air-conditioning engineer, Gorge switched careers in his mid-30s.Gorge blossomed at Cloud 9, and before long he was asked to help teach the art of hospitality to disadvantaged youths.[...] Gorge says the positiv…
- 7 Mar 14, 6:06pm -

Romantic drinks tend to be soft and sweet, and many of them lean toward pink hues, crimson cherries, Champagne and rose petals."Love Is Like a Bottle of Gin" is the name of a song recorded by the Magnetic Fields, and the lyrics come very close to c…
- 7 Feb 14, 2:05pm -

The original Champagne Cocktail, featuring a bitters-soaked sugar cube drowning in Champagne, dates back at least to the mid-1800s, and, in my opinion, it's still one of the finest cocktails on earth.Yet no matter how hard I racked my brain for a s…
- 27 Dec 13, 6:24pm -

Internet search engines certainly have made life easier for everyone, but when they're used for serious research, there are pitfalls.After reading "Imbibe" cover to cover in a single day, I felt as though I knew exactly what it was like to hang wit…
- 13 Dec 13, 6:39pm -

- 29 Nov 13, 5:00pm -

A woman who hung out regularly at this place went by the name of Mary Ball, and if memory serves she worked at an advertising agency.Mary lived in the apartment directly above the bar, and on weekends she'd leave a note for whoever was tending bar…
- 8 Nov 13, 8:16pm -

In the past few years, a trio of previously little-known Mexican spirits often referred to as regional mezcals —bacanora, raicilla, and sotol—have started trickling into the United States. Bacanora and raicilla, which hail from Sonora and J…
- 17 Jun 15, 4:24pm -

Everyone should have a house spritz, whose proportions are known by heart and ingredients are stocked easily, like this one from Talia Baiocchi and Leslie Pariseau of PUNCH. This recipe first appeared in our June/July 2015 issue with Talia Baioc…
- 22 May 15, 12:31pm -

Bartenders Gabriel Orta and Elad Zvi of The Broken Shaker in Miami Beach put a tropical spin on the Italian Aperol spritz with a homemade papaya shrub. This recipe first appeared in our June/July 2015 issue with Talia Baiocchi and Leslie Parisea…
- 10 May 15, 12:11pm -

Named after the motorcycle brand, this Aperol spritz riff from Atlanta's Greg Best, subs Cappelletti aperitivo, a red-wine-based aperitif, for Aperol. This recipe first appeared in our June/July 2015 issue with Talia Baiocchi and Leslie Pariseau…
- 1 May 15, 11:53am -

Natasha David, head bartender of New York City's Nitecap, grew up in Germany, where everything from wine to apple juice got gespritzt. Her bright fuchsia aperitivo mixes tannic hibiscus tea, sweet Lillet Rosé, and dry rosé with a hit of prosec…
- 1 May 15, 11:25am -

We love the notion that a happy cow yields great meat. Finally, the flavor of grass-fed beef is living up to the hype. Here’s where to get it and how to cook it.
- 2 hours ago, 15 Aug 18, 2:43am -

Creamy and crunchy, sweet and tart, the thoughtfully composed coppetta is what you might get if the sundae went to art school in Italy. Choose cherry-amaretti or coconut-lime with strawberry and mint.
- 3 hours ago, 15 Aug 18, 2:01am -

Recipe adapted from “Mastering The Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck.
- 3 hours ago, 15 Aug 18, 2:01am -

It takes under an hour and only four ingredients to make a Spanish ‘omelet’—and a lifetime to make it your own. Here’s a primer.
- 3 hours ago, 15 Aug 18, 1:48am -

Bring a little Italian-style sprezzatura to your July Fourth weekend with the Pompel-Spritz, a citrusy spin on a classic aperitivo scaled up to pitcher proportions.
- 3 hours ago, 15 Aug 18, 1:25am -

Keep intensely tasty sharbat syrups in the refrigerator all summer long to make refreshing drinks on demand. Here, recipes for sour-cherry, cantaloupe-cardamom, rose water-turmeric and mint variations.
- 4 hours ago, 15 Aug 18, 12:36am -

Pasta salad lightens up nicely with a reduced carbs-to-crunch ratio. These recipes, for a veggie-forward version and a richer one with roast chicken and blue cheese, redefine the summertime classic.
- 4 hours ago, 15 Aug 18, 12:36am -

Don’t turn up your nose: Beer in cans is better than ever. Pop the tops on these barbecue-friendly craft brews.
- 4 hours ago, 15 Aug 18, 12:29am -

This easy and tasty whole-wheat pasta dish from Baltimore chef Spike Gjerde comes together in 20 minutes, using basic pantry staples. Garlic scapes, just coming into season, add extra kick.
- 4 hours ago, 15 Aug 18, 12:29am -

A writer eats her way up the shore, armed with a list of Maine’s must-visit restaurants—and lobster shacks—from one of the state’s top chefs.
- 5 hours ago, 15 Aug 18, 12:05am -

Paella, sangria, tapas—Spanish food seems to be popping up more and more these days, with all sorts of inventive spins on the traditional recipes (plus those too). Here’s a taste to cook at home
- 31 Dec 69, 7:00pm -

Prized for their floral aroma and mild flavor, they really shine at dessert
- 31 Dec 69, 7:00pm -

Easy hot-cross buns, golden baked ham, juicy lamb, and ideas for a make-ahead brunch
- 31 Dec 69, 7:00pm -

Fruit and more can star in this quick dessert
- 31 Dec 69, 7:00pm -

Terrain shapes the taste in Northern California’s Santa Cruz Mountains
- 31 Dec 69, 7:00pm -