How Long Can You Keep Dry Spices?

It depends whether they’re whole or ground. (By Roxanne Webber)

Eat Well and Save

Tips for spending less on good food. (By Roxanne Webber)

Deck the Halls with Beer

Holiday brews cheer the American beer market. (By Heather Shouse)

Whiskey Primer

Watch out for the revenuers. (By Jason Horn)

Italian Hops, Not Grapes

Italy has some beer for you to drink. (By Jordan Mackay)

Something Orange

The mysteries of Triple Sec and curaçao. (By Jordan Mackay)

Fancy Brewski

Bartenders mix creative tails with beer. (By Claudia Alarcon)

Polite Society in the Hamptons

How to be a good weekend guest. (By Helena Echlin)

Don't Hate on Chablis

It’s like Chardonnay, without the oak. (By Jordan Mackay)

Winter 2008 Gift Guide

There’s never been a better time to give.

The Return of Punch

The big tail in a bowl makes a comeback. (By Roxanne Webber)

Rum Run

Spirits companies, buoyed by the popularity explosion of the mojito, are rolling out the premium rums as a potential challenger to the throne currently occupied by vodka. (By Jordan Mackay)

What to Eat at the Ballpark

Chowhound picks for the best food and drink at games across the country. (By Roxanne Webber)

A Japanese Whisky Primer

Highland, Lowland, Hokkaido? (By Aaron Gilbreath)

The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods... (By Jim Leff)