Beyond Ketchup and Mustard

Our favorite condiments for your spreading, dipping, and dribbling pleasure.

Opening Wine Painlessly

Corkscrews that aren’t lame.

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey.

Pairing Sunshine with a Wine's Tart Spritz

Iberian whites are like a splash of lemon juice on seafood.

Dude, Where's My Drink?

The absentee tail party host.

The Perfect Drink for Summer Nights

Hot ’n' sweaty? Try a Dark ’n' Stormy.

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.

High-End Tonic

Don’t mix your gin with bad stuff.

The Chardonnay Conundrum

It can be so good, and so very bad.

I Like Cheap Mexican Beer

A connoisseur’s confession.

Bringing the Bee to Its Knees

Think every squeeze bear is filled with the same sweet golden goo?

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.

Outfitting Your Home Bar

Essential tools to take you from dilettante mixer to pro mixologist.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.