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If you've been known to enjoy a pint or two, then chances are, you'll be raising a glass this month in honor of St. Patrick. But 'fess up: between all that Guinness and red ale, do you know what you're really imbibing? For those who don't, we're here to educate you. It's true that unless you're a science fiend, home brewer, or brewing aficionado, it can be confusing to wrap your head around the different beer varieties — especially since they're all made of water, malted barley, yeast, and hops.

For the most part, beer can be broken down into two major categories. Learn what they are — and their defining characteristics — when you keep reading.

I've never been drawn to premade margarita, sweet and sour, and bloody mary mixes, mostly because I can make the aforementioned from scratch. Needless to say, I was hesitant when I heard about The Perfect Purée, a Napa Valley-based company that produces a wide range of exotic fruit purées designed for combining into beverages. That is, until I tried one in a cocktail.

If you can't locate, say, white peaches, yuzu, or blood oranges in your area, this product is truly the next best thing. Unlike most other cocktail blends out there, these purées are extracted from fresh fruit and flash-frozen to preserve freshness.
At a recent tasting, this cocktail — an eclectic recipe of tequila, apple brandy, and Campari with passionfruit, pomegranate, and blood orange purée — was so enjoyable that I asked the company for the recipe. Here it is.

Just because you're short on time doesn't mean you shouldn't make your own pasta sauce! This quick and spicy bacon-tomato pasta sauce is chock-full of flavor and takes only about a half hour to make. I had applewood smoked bacon on hand, but next time, I will use pepper bacon to add a little more complexity to the dish. To really heat things up, I used two jalapenos with no seeds — feel free to adjust it depending on your palate. Ready to simmer your own spicy pasta sauce? Keep reading for the recipe.

• Is imported Nutella really that much better? — Serious Eats
• Get excited for St. Patty's day with Irish coffee — Joy the Baker
• Bobby Flay wants to work with you to open a restaurant — FN Dish
• A simple recipe for chilaquiles — Spoon Fork Bacon
• Could there be a Kool-Aid comeback on the horizon? — Endless Simmer
• Coors Light Iced T beer actually sounds kind of delicious to us — HuffPost Food

I love using color to brighten up my baked goods, but sometimes the idea of adding drop after drop of artificial food dye makes me cringe. So with St. Patrick's Day coming up, the hunt was on to find a natural coloring agent to turn my baked goods a lovely shade of green.

Historically used in Japanese tea ceremonies, matcha is finely milled green tea powder that today finds its way into mochi, soba noodles, ice cream, candy, and pastries to impart a light tea flavor and intense green hue. Although it's not a traditional Irish flavor, I thought I'd test the luck of the, well, Japanese and add it to my Springtime Bundt cake.

Taking the Asian influence a step further, I substituted mochi rice flour for the regular all-purpose flour, which made it denser than the fluffy Bundt cake of yore but a little chewy and texturally interesting. A layer of chocolate gives your palate more to mull over while you chew.

Ready for this different take on a Springtime cake? Just keep reading!

When it comes to bread making, it seems that most people like to leave it to the experts. While I see the logic in this (I mean, I will never come close to the perfect crusty loaves that come out of Tartine's kitchen), I happen to like a challenge, so the art of making bread kind of intrigues me. There is something really satisfying about being able to transform yeast, flour, and water into something that is loved by so many. Now I'm wondering. Do you make your own bread? If so, what kind do you like to make?

Source: Flickr User surlygirl

This light and flavorful meal from CheesePlease looks and sounds like the perfect fast and easy dinner.

Try this tasty sauce on a white flaky fish such as Atlantic cod. The sauce tastes amazing, and you get to play around with a "volcaniclike" ingredients!

For the recipe, head on over to her blog, then upload your fast and easy recipes into our Kitchen Goddess community group.