"Pimm's Cup" is fun to say and even more fun to drink. But what exactly is Pimm's No. 1? Like Southern Comfort or Fernet-Branca, this type of liquor is synonymous with its brand; Pimm's No. 1 is just that, and nothing else.

This gin-based booze hails from England and carries a lower alcohol content (25 percent) than most hard liquor. For that reason, it's one of my absolute favorite ingredients for daytime drinking, and the Pimm's Cup — featuring ginger ale, cucumber, lemon, and mint — is the ultimate delivery vehicle. You can throw back two or three yet not be knocked down like you might be by a bloody Mary. Get the Pimm's Cup recipe now.

Cooking with cast iron can be intimidating — not to mention heavy — but once you try it, it's easy to become a convert. I love my pan for indoor grilling and making skillet breads; it distributes heat incredibly evenly. Cast-iron pans can even help boost your iron intake.

But be warned: you can't treat cast iron like any old pot. To make sure it lasts as long as possible — basically, forever — you have to do some things differently. Before using your cast iron for the first time, you need to "season" it. This process will protect your pan's surface from moisture and rust. Find out how to care for cast iron.

As we head into the weekend, it's time to turn our attention to the very important topic of brunch cocktails. Though a bloody mary or mimosa is the obvious choice, I find that a Ramos gin fizz functions as an excellent morning drink.

If you're a fan of fizzes, you'll find plenty of the gin-infused variety. This classic version, invented by New Orleans barkeep Harry Ramos in the late 1800s, uses orange flower water as a French twist. Though it sounds heavy, it's surprisingly refreshing and frothy. To get the recipe, read more

Some after-dinner drinks double as desserts. Others, like Italy's amaros and other digestivos, help settle your stomach. The classic Stinger cocktail offers a little of both.

A simple, elegant marriage of white crème de menthe and brandy, the Stinger delivers an invigorating one-two hit of digestion-aiding mint and a sweet finish. This cocktail isn't for everyone; if the mint sounds off-putting to you, it might taste that way, too.

But to many of us, the first sip of a Stinger tastes surprisingly oh-so-right, a strange yet captivating combo that gracefully concludes a heavy meal. Get the classic cocktail recipe.

Get in on this gimlet action. Today's Summer jam is smooth and mellow, with just a bit of zing. Normally, I find gimlets too tart, but shaken with a scoop of blueberry preserves, this version of the classic gin and lime cocktail offers a deep sweetness to cut the acidity.

Since it's sweetened with fruit preserves instead of sugar, this cocktail still has a kick, and straining the ingredients keeps it light on the tongue, even with its dark color.

Like the gin new fashioned, this recipe came from Nolet's along with the other ingredients, but if you can't find these delicious blueberry lime preserves, any blueberry jam will do. Get the recipe.

I'm a bourbon drinker, but manhattans and old-fashioneds just aren't as satisfying in the Summer. If you're looking to switch brown liquor for a clear spirit in the warmer months, the gin new fashioned is a good way to dabble.

I got this recipe from Nolet's Silver Gin, which sent along a bottle of booze and some sour cherry marmalade as part of its Cupboard to Cocktail program. Of course, you could make the drink with any gin, but this silver version (from the makers of Ketel One) is exceptionally verdant, smooth, and just slightly fruity.

I like the idea of using marmalades and jams in cocktails, because you can buy the ingredient and use it for many things. Plus the cherry and citrus combination has a nice Summer vibe.

Get your Summer jams on and make a gin new-fashioned.

Happy National Cognac Day! Ever since "Hennessey" was first name-dropped in hip-hop lyrics and Tim Meadows's Ladies Man started sipping Courvosier, I've been curious about cognac. With all the VSOPs and XOs, cognac can be intimidating. So if you're also wondering what all those letters on the labels mean, I've put together a little primer.

• Cognac is a brandy, but not all brandies are cognacs. The name refers to brandies produced in the Cognac region of France, made from white wine grapes that are first fermented, and then double distilled.
• From this distillation, you get a liquid called eau de vie, which is aged in oak barrels to become cognac.

All those different letters refer to how long a cognac is aged. Find out what they mean.

Michelle Obama exudes elegance, so it's no surprise that her recipe for chicken salad with herb vinaigrette is simple and sophisticated too. In honor of the First Lady's first cookbook, American Grown, coming out on May 29, I whipped up this easy and healthy dinner salad.

This salad celebrates Summer greens, herbs, and grilling season, though if you don't have a grill, the chicken is just as delicious if you cook it in a broiler, like I did. The grill-laden marinade and sherry vinaigrette complement each other for a fresh flavor that requires little adornments. To marinate the chicken, just mix up the lemon zest, herbs, and enough olive oil to coat. I only marinated mine for about 20 minutes and that was plenty to create a flavorful, golden browned breast.

I also served the chicken a second night atop a salad with fresh corn and avocado, and it was still a standout. Considering how extraordinary fast and easy this recipe was, I'll definitely be making it again. Get the recipe now.