Do I Need to Replace the Water in My Kettle?

Maybe boiling it twice makes it extra-good.

Jack Cheese and Grits Soufflé

Grits leave the breakfast table in this no-fuss, impressive side.

Fungus Amongus

Coming soon: American-grown truffles.

Nectar of the Tequila Gods

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

A Sherry with Sea Legs

Manzanilla recalls brine and minerals.

All-American Drunk

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

Pop Open Some Sake

What to drink with our New Year’s mochi menu.

The Lowly Côtes du Rhône

Châteauneuf-du-Pape, watch your back.

Chill and Enjoy

In Australian wines, it’s hot to be cool.

Brains, Intestines, Pizzle

It’s what’s for dinner.

Art of the Shock-tail

Bacon-infused vodka martinis, rum and steak sauce — has it really come to this?

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

10 Deviled Egg Recipes

Fill up your picnic basket with creative variations.

10 Pumpkin Ales

Squash meets beer with mixed results.

Advantage Spain

Navarra rosados can play with the best French rosés.