What the Pros Use

Pro kitchen tools for the home chef, all under $10. (By Nick Czap)

Rules for Margarita Greatness

The perfect margarita is much more than the sum of its parts. (By Michele Foley)

Beyond Ketchup and Mustard

Our favorite condiments for your spreading, dipping, and dribbling pleasure. (By Regan Burns)

Opening Wine Painlessly

Corkscrews that aren’t lame. (By Louisa Chu)

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. (By Louisa Chu)

Pairing Sunshine with a Wine's Tart Spritz

Iberian whites are like a splash of lemon juice on seafood. (By Jordan Mackay)

Dude, Where's My Drink?

The absentee tail party host. (By Helena Echlin)

The Perfect Drink for Summer Nights

Hot ’n' sweaty? Try a Dark ’n' Stormy. (By Jordan Mackay)

Winter Cabin Fever

Easy, hearty meals for your next ski getaway.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

High-End Tonic

Don’t mix your gin with bad stuff. (By Jordan Mackay)

The Chardonnay Conundrum

It can be so good, and so very bad. (By Jordan Mackay)

I Like Cheap Mexican Beer

A connoisseur’s confession. (By Jordan Mackay)

Bringing the Bee to Its Knees

Think every squeeze bear is filled with the same sweet golden goo? (By Stephanie Rosenbaum)

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)