There's just something about drinking a classic cocktail that puts you in the right state of mind, don't you think? I prefer my Manhattan on the rocks because the clinking of the ice feels old world and romantic to me. But truthfully, the cold, booze-soaked maraschino cherry is my favorite part! This cocktail goes particularly well with salty, rich dishes, making it the perfect addition to a Read more

Regardless of how you spell it, whiskey and whisky are essentially the same spirit, created from a mash of fermented grains. On an initial glance, the difference between the two words just looks like an personal preference, or at worst a harmless spelling mistake. But the debate surrounding the one-letter difference between whiskey and whisky has a tendency to make die-hard bourbon connoisseurs' Read more

Stocking up on spirits the other day, I noticed that the makers of my favorite bourbon, Bulleit, have now added a rye whiskey to their repertoire. Naturally, I had to try it, and had to find something delicious to make with it! I wanted something that would bring out the flavor of the rye, be easy to drink, and preferably use in-season produce, and I found all that and more in the Easterner. The Read more

In honor of Mardi Gras, I've been on the hunt for a native New Orleanian cocktail to raise a glass to on Fat Tuesday. I can only take so many sugary hurricanes, so instead I looked to a stiff drink with a storied history. I'm not an authority on the sazerac, so I asked Scott Brody, bar manager at San Francisco's Epic Roasthouse, for some expertise. "We use [executive chef] Jan Birnbaum's Read more

One of my favorite restaurants, Beretta, has launched a series of cocktail classes. Taught by hunky bartender Ryan Fitzgerald, the hands-on seminars cover the basic skills and focus on a different spirit. I sat in on a whiskey lesson where Fitzgerald led us through the process of making an improved whiskey cocktail while providing a fascinating history of the drink. A long time ago there were no Read more

Looking for a fun way to start the weekend? Might I recommend a delicious cocktail? It's called the YumSugar special, and it's a twist on the classic whiskey sour. The traditional recipe involves simple syrup and lemon juice, but our variation, created especially for us by the fabulous barmen at Jardiniere restaurant (we guest-bartended there!), uses honey and Meyer lemon juice. Any honey works, Read more

Often spirit grand tastings offer more than even the greatest enthusiast can drink. So at this year's WhiskyFest San Francisco, which boasted more than 260 whiskies in one room, I had to have a strategy. I came up with a brilliant one: ask all the experts pouring the spirits what their favorite Scotches, bourbons, and whiskies are, then go from there. My favorite tip-off came from the reps at Read more

New Yorkers have finally come around to embrace the Michelin guide. — New York Times The new Angel Red pomegranate boasts arils without a hard seed in the middle. — Wall Street Journal A sneak peek at Kitchen Impossible, the new DIY show from Danny Bonaduce. — Los Angeles Times Brilliant idea: use carrot juice as stock. — San Francisco Chronicle Madhur Jaffrey on the similarities Read more

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 Read more