Choosing the perfect holiday wine is not so much about pleasing everyone as it is about creating opportunities for connection and crafting lasting memories.
As the bar manager and national beverage director for the North American sector of Diageo, Fernando Sousa knows all about the increasing move to mocktails.
The thought of sending a drink back makes most of us cringe, but sometimes it's warranted, especially if you're paying $20 for a cocktail and it's warranted.
Michael Moberly, Monin's Beverage Innovation Manager, explains how adding a warm and savory broth to a dirty martini can take your cocktail to the next level.
Buying seafood can be a confusing task at the grocery store but Ina Garten has some tips when it comes to purchasing shrimp and it's all about quantity.
There's no reason to suffer through a beverage that isn't to your liking. If you want to send a drink back, just remember to be polite, direct, and patient.
What's not as well-known, according to our expert, is just how much flavor beer can add to preliminary courses like salads, and decadent, meal-capping desserts.
Instead of sloppily stuffing everything into a cooler, you will have a much better experience at a tailgate if you pack it efficiently to keep everything cold.
When we get a perfect sear on our steak, the inside of the steak may still be raw. However, our expert explains why a reverse sear is the ideal solution.
When dating, we typically focus on religion, whether you want a family, political views, and shared interests, but culinary compatibility is also important.
Absinthe and Yoo-hoo do not usually make it on my shopping list, let alone in the same glass, yet the absurdity of the combination made it impossible to resist.
We might assume that acidic fruits such as lemons do not traditionally sit well with cheese, but we turned to an expert to educate us on delicious pairings.
Monteverde is a James Beard award-winning restaurant in Chicago known for its pasta, but we think one appetizer blows the rest of the menu out of the water.
Reverse searing has soared in popularity recently, and while it seems relatively simple, we consulted an expert so we will always have crispy and juicy steaks.
While the prevalence of preparing suodui — which translates to "suck and discard" — waned after many years, its popularity is on the rise on social media.
Top-shelf shelf bourbons can be delightful, but they're not the only option. Keep an open mind when buying bourbon, and ask questions if you're unsure.
Called Chuseok in Korean, the holiday lands around the time of the fall harvest and serves as a way of honoring and paying respect to the spirit of ancestors.