Drinks

How non-alcoholic wine is made, what ‘dealcoholized’ and ‘alcohol-free’ mean on US labels, the styles worth buying, three budget tiers and how…

A great bar can change the atmosphere of an event. It gives guests a place to gather, encourages conversation, and adds something…

A great cocktail can look simple when it arrives at the table. The glass is chilled, the garnish is neatly placed, and…

Mulled wine explained: Glühwein, vin chaud and glögg traditions, which wine and spices to use, why you should never boil it, and…

Cold brew steeps cold for hours; iced coffee is brewed hot and chilled. Here’s how they differ on method, caffeine, acidity, flavor…

A memorable wine country day in Healdsburg, California, is usually less about fitting in every possible tasting and more about giving each…

Junmai or ginjo? Nama or nigori? A beginner’s sake buyer’s guide to grades, polishing ratios, label terms, serving temperatures and storing bottles…

Do sulfites in wine cause headaches? Are reds higher than whites? Six myths checked against TTB, USDA and university research, plus how…

Märzen or Festbier? How the Oktoberfest styles differ, which six breweries pour in Munich, what to look for on the shelf, and…

Specifying a cafe coffee bar from scratch means making a sequence of decisions that each constrain the next, not picking equipment off…

A practical guide to pairing food and wine, covering how wine behaves in the pan and in the glass.

Great food can lose sales before anyone takes a bite. Annoying, but true. A weak seal, a label that smudges, a stale…