Naked Gefilte

A photo essay showing the Passover fish dish made from scratch.

Tips on Deep-Frying

What sort of oil to use, and what to do with it when you’re done.

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers.

Palate Tease

A photographic tour of amuse-bouches from top chefs.

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them.

A Classy Drunk

Decades-old tails get resurrected— with a twist— in the country’s most fashionable bars.

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask.

Italian Hops, Not Grapes

Italy has some beer for you to drink.

Baby on Board, Drink in Hand

Can you tell a pregnant boozer to stop?

Feats of Strength at the Cocktail Competition

Tasting 150 liquors in two days at the San Francisco World Spirits Competition.

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon.

You Break It, You Replace It

What to do if you bust your friend’s china.

Stealing Bar Glasses

How bad is it to pilfer pints?

Slow Spirits

If booze is to be slow, it has to be right.

Fork Etiquette

Does using the right utensil even matter anymore?