whiskey

• When it comes to school lunches, America is the third world. — Bittman
• Paul Liebrandt believes he's too young for 3 Michelin Stars. — Feast
• The Italian secret for the best eggs ever. — The Atlantic
• Tips for making perfect savory souffles. — Serious Eats
• Meet Tasteologie, a new food porn website from NOTCOT. — The Kitchn
• How to avoid diluted iced coffee. — Chow
• Do you cook with jewelry on? — The Epi-Log
• Everything you need to know about the different types of whiskey. — SFoodie
• The legend that is Todd English. — Eater NY
• What exactly is high fructose corn syrup? — Eatocracy

In honor of St. Patrick's Day, Rachel Hollis heads to Finn McCool's to learn how to make the "breakfast of Irish warriors," the Irish Car Bomb. Watch now to see how it's made!

Not every rosy-hued drink has to be overly girlie. Take the Ward 8, for example. This classic libation has a blushing color, thanks to a couple bar spoons of grenadine, but it's definitely not sweet. The base spirit is rye whiskey, a potent liquor that's made with at least 51 percent rye. It's smooth, tart, and the kind of drink where if you have one too many, crazy (good) things could happen. It's wonderful sipped solo and is the perfect concoction to fight any single-girl blues you may be feeling over the romantic weekend. Learn the easy method when you read more

On Wednesday FabSugar and I hosted our Apples to Apples game night. The party was a total success, and we had a great time thanks in part to a conversation-stimulating cocktail. Although I had planned to make a vodka-based drink, Fab asked me to do something with whiskey, so in the end, I went with these apple spritzers. They are refreshing, easy to drink, and effervescent. Unlike some party drinks, this libation is not too sweet. To get the recipe, read more

It's Whiskey Week here in San Francisco and to invite you along for the fun, I thought I'd share an easy and classic cocktail, the whiskey sour. According to Dale Degroff in The Essential Cocktail, the standard recipe is a combination of spirit, egg white, simple syrup, and lemon juice. The recipe I like jazzes it up by throwing in a small amount of orange juice. The resulting drink is far better than anything made with store-bought sour mix. It's not too sweet but not too strong. To learn how to make this refreshing, surprisingly light concoction, read more

"Cigarettes, whiskey, and wild women."

— The late Henry Allingham, who passed away this weekend, describes how he made it to 113 years old. Born in 1896, the Englishman was the world's oldest man.

Source: Flickr User Tavallai

Uncouth as it may sound, whiskey and lemon was the combination that first opened my eyes to the world of alcoholic beverages.

It was freshman year of high school, and the only drink in the world that I hated more than coffee was anything with alcohol in it. Then I developed a nighttime cough that no medicine would cure, and my mother started making me a drink of hot lemon juice, honey, and a splash of whiskey. The whiskey was warming on the way down and had a musky, smoky scent; the lemon left a tart, tongue-puckering finish.

That experience turned out to be just the beginning. Flash forward a decade and a half, and while I now appreciate everything from Campari to absinthe, the combination of whiskey and lemon still holds a special place in my heart. I especially love it in an icy, lemonade-like version for picnics or other Summer outings. See a recipe for warm weather refreshment when you read more.