Cuba Libre

Rum and Coke to you and me.

A blend of cola and red wine.

Cola, Now with Added Bull

This week’s mission: an herbal Pepsi-type drink and a hot, peppery spice mix from Oregon.

Lounge Lizard

A smooth, slinky combination of dark rum and amaretto.

Does Tapping a Soda Can Stop the Foaming?

Warning: contents under pressure.

Decoding Diner Lingo

I’ll have a shingle with a shimmy and a shake in the alley.

Local Fizz

Go locavore with soda pop.

As Seen on TV

Television characters and the food they eat.

All-American Drunk

This week’s mission: category-defying light rum and spiced apple schnapps from the Midwest.

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

Shaved Ice Treats

Ten frozen concoctions to help you chill out this summer.

10 Exotic Sweeteners

Go beyond white sugar.

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.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.