Drinks
Should You Drink Beer Out of Stemware? The Pros Weigh In
Looks aside, stemware funnels aromas to the nose for an improved beer drinking experience.
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HomeHow Zalto Became the World’s Most Coveted Wine Glass
Sommeliers claim that a Zalto enhances the nose and flavor of a wine in a manner unlike any other glassware in the world.
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DrinksHow Climate, Not Age, Makes the World’s Best Whiskies
Stop focusing on age statements — it’s region and local climate that yield a more exciting whiskey.
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DrinksBrewery-Approved Recipes Are the Push You Need to Start Homebrewing
Try your hand at Maine Beer Company’s Peeper Ale, a riff on The Alchemist’s Focal Banger, 3 Floyds’ Alpha King and more.
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HomeA Redesigned Cocktail Strainer, Tested in High-Volume Bars
A Hawthorne strainer designed to address every problem with existing strainers.
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HomeWhat’s a Non-Alcoholic Spirit, and Why Are Restaurants Drinking It Up?
What to drink when you’re not drinking.
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DrinksZima, the Iconic ’90s Lemon-Lime Beer Alternative, Makes a Comeback
The precursor to Smirnoff Ice and Mike’s Hard Lemonade makes a triumphant return.
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Drinks3 Low-Alcohol Cocktails Made for Peak Summer Heat
Spritzes and pitchers for a sustained buzz.
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Food & DrinkStart Your Weekend Off Right with a Pitcher (or Two) of This Spritz
With Instagram-worthy garnishes, to boot.
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Gift Ideas11 Father’s Day Gifts for the Chef
An artful chef’s knife, top-of-the-line smoker cabinet, end grain butcher block and more.
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Food & Drink
For a Drink Best Sipped All Day Long, Take a Cue from Britain
The quintessentially British Pimm’s Cup gets a low-alcohol refresh.
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Food & DrinkThe Best Way to Savor Sushi? Pair It with Sake
From Garrett Smith, sommelier of New York’s renowned Sushi Nakazawa.
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Food & DrinkA Tiki Cocktail That Won’t Put You Under the Table
Because nothing good comes from drinking overproof rum.
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Food & DrinkYou Can Now Invest in Scotch by the Barrel
The longer Scotch ages, the better it gets — and the more it’s worth.
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ArchiveThe Drink: Sean Brock’s Pappy Van Winkle Old Fashioned
James Beard Award-winning chef Sean Brock shares a recipe for the Julian, a variation on the Old Fashioned.