Do Dark Spirits Cause Worse Hangovers Than Clear Ones?

Dark liquor, never sicker.

True Agave Flavor

El Tesoro and 7 Leguas fight the good fight against bland tequila.

Bring On the Bubbles

A primer on champagne.

Traditional or Modern

Vietti Barolo finds the best of both worlds.

Oh, that Eau!

Old-world fruit brandy gets Americanized.

What's That White Stuff on Grapes?

Is it pesticide? Yeast? Unidentified gross substance?

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails.

Make Your Own Yogurt

It’s easy, healthy, and tangy-good.

Brewed in March, Drunk in October

How convenient that Märzen beers appear just in time for Oktoberfest.

A friend is on a sort of odd diet that encourages the ingestion of fermented (but not pickled) vegetables. I’d like to buy some for him, but I’m not sure what falls into that category. Is kimchee fermented? Any other...

Anyone found a source for stoneware crocks other than the Harsch crocks? I have some 2.5 liter stoneware crocks from Emile Henry (actually a large utensil crock) — they’re food safe and all that, but a little small.

winemaking kits. TIA! Link: http://www.fermentations.ca/

I recently acquired my mother’s treasured copy of “Traditional Ukrainian Cookery” by Savella Stechishin. In it is a recipe that neither she nor anyone else in the family has ever tried: fermented apples. The...

On impulse the other night I purchased a jar of fermented tofu. What do I do with it???? I opened it, tasted, while the texture is fine it is very salty and cleary not to be eaten alone!!! Help!!

Salty, Dark, Distinctive

All soy sauces are not created equal.