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Creating the perfect black and tan can be hard. If you've never tried to make one, be sure to try it out at home first with no guests to serve. Once you have the technique down, you'll have no trouble trying to re-create this layered beverage for your friends.

There are two different techniques to build the perfect black and tan; I recommend trying both out to see which works best for you.

Pull out your pint glass and slowly pour in the Bass by titling the glass to avoid too much foam. Once the glass is half full, open the Guinness and once again tilt the glass. With a steady hand, pour the Guinness down the side of the glass verrrry slowly.

Another great technique is to pour the Bass into the glass with little to no foam, just like before. Hold a large spoon upside down over the glass and very slowly pour the Guinness over the back of it. Pouring Guinness over the back of a spoon slows the flow of the beer.

Voilà: two ways to pour the perfect black and tan. Still not sure you have it down? Just keep reading for more tips!

There is nothing better than finding your taqueria. I'm referring to that moment when you fall upon that gem of a hole-in-the-wall Mexican restaurant with carne asada that melts in your mouth, or chiles rellenos that makes everything you've ever tasted — ever! — pale in comparison. After living in the Midwest for a few years, I forgot all about the fervor people have for taquerias until I moved to San Francisco, a city where everyone you come across has a favorite go-to spot that makes their favorite inexpensive, unassuming Mexican fare. And when you ask anyone who loves Mexican grub where their favorite burrito lives, nine times out of 10, they've got an automatic answer lined up. No thinking required.

The politics of taquerias intrigue me; I'm a little more than curious about the requisites for what makes a taqueria truly epic. I get that it's personal, but here are five of the things people have shared as integral when falling in love with their taqueria for the very first time. See what they are when you keep reading.

What if you could simply conjure ingredients out of thin air? It sounds like something out of a Star Trek episode, but it's absolutely possible in one instance: sourdough. This tangy, fluffy bread gets its start as a simple fermented flour and water mixture that pulls its yeast fungi straight from the air! While you can certainly bake delicious bread using the dry active yeast that comes in sealed packets, fermenting your own sourdough starter at home will give your loaf a distinct flavor from, say, a baker in Maryland or North Dakota, thanks to the yeast organisms indigenous to your area.

Yeast and its naturally forming bacterial friend lactobacillus also help to keep out the bad stuff that causes food to rot. As long as you regularly "feed" your starter mixture, you can leave it out on the counter without fear of poisoning bread fans. And while it makes a fine loaf, don't be afraid to try it out in pancakes, pizza crust, biscuits, cakes, and other baked goods. That sour flavor that develops from the starter's lactic acid makes everything taste delicious!

Though cultivating your own culture sounds like a mad scientist's experiment, this petri dish will only take 10 minutes out of your day while yielding a bounty of baking options. So read on for this simply sour recipe

• Scientists have discovered a blue strawberry — FoodBeast
• Ferran Adrià's opening a Mexican restaurant in Barcelona — Eater
• How to order whiskey like a pro — KitchenDaily
• Top Chef host Padma Lakshmi's still embroiled in a custody lawsuit — Grub Street NY
• 10 great Mexican brunch recipes — Yahoo! Shine
• How culture influences wine preference — The Gray Report
• Skip the green milkshake and try this wholesome alternative — Healthy Eats

While I appreciate and admire anyone who is able to fit in a solid, satisfying breakfast before heading to work in the morning, I just can't relate. Most days it's a race out the door, and taking time to sit down and eat just isn't a priority (or a possibility). That said, I've come to love Greek yogurt, mostly because I can buy a tub of it on my way to work, and the possibilities are nearly endless when it comes to delicious mix-ins. The beauty of Greek yogurt is that it lends itself well to so many other flavors without being overpowering. For some tasty and inventive ways to enjoy Greek yogurt, keep reading.

Scotland and Kentucky get the glory, but Ireland is no slouch when it comes to crafting fine, sippable whiskey. For potent proof, try an unblended whiskey like the oh-so-smooth Redbreast 12 Single Pot Still Irish Whiskey ($45). Like single-malt Scotch, this Irish whiskey is aged — 12 years, in this case — in a single batch, not blended. But that's where the similarities with smoky Scotch end, because the flavor leans much closer to caramely bourbon.

The reasons behind the different flavor profiles don't really matter; it has to do with the aging and distilling processes. What's important is that if you're normally a bourbon drinker like me, you'll want to add Redbreast to your after-dinner sippin' repertoire. The delightful honeyed flavor has a slight edge of earthiness, but nothing so mossy as to make it hard to drink neat.

Usually I like a splash of club soda in my whiskey, and Jameson or other Irish whiskeys taste lovely in an Irish whiskey highball, but Redbreast is just too good for me to muddle with anything but a clean glass.

Will you be drinking Irish whiskey for St. Patrick's Day?

We've never heard of jamur kriuk eyang, a dish that lca2432661 shared with us from her native Indonesia, but we love the idea of mushrooms with texture. These are fried oyster mushrooms from my country, Indonesia. It is a pretty famous vegetarian snack that also can be eaten with a different sauce such as spicy mayonnaise.

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