How to Bottle

You can get the pop in the bottles, but make sure the bottles don’t pop

But I Only Drank Water!

If you don’t order as much, do you have to split the bill?

A Kinder, Gentler Apéritif

Aperol storms the States.

Shelf-Stable Ice Cream Float Disaster

This week’s mission: a fake prefab float, and a better-quality Nestlé Crunch bar.

Stain-Free Partying

Is it OK for hosts to ban red wine from pale furnishings?

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

10 Meads You Should Try

It’s not just for jousting tournaments anymore.

Downsizing Bad Friends

What to do when invitations go unreciprocated.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

What Is Nutritional Yeast?

Is it different from other kinds of yeast?

10 Super Bowl Party Shortcuts

Less time cooking means more time for beer and TV.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

Unemployment Benefits

Should you pick up the tab for jobless friends?

10 Ways to Barter for Food

I’ve got zucchini if you’ve got tomatoes.

Building a Killer Wedding Bar

How to spend intelligently and offer great drinks.