Will Elliott of Brooklyn's Maison Premiere creates a Chicago Zephyr whose base spirit is absinthe
Learn how to make Caldo Verde (or "green soup") from David Santos, the executive chef at Good Stock in NYC.
Sriracha chile sauce gives this shrimp a great kick. It's not too spicy, and it's so flavorful!
Deana Kabakibi's finalist for the LA Times Holiday Cookie Bake-Off is a must try this holiday season
Personal chef and culinary nutritionist Diane Henderiks receives a wine lesson from Chris Struck of Terrell Wines.
Chef Hugh Acheson whips up a mint mutiny cocktail
Make a couple of delicious cocktails using Lillet to celebrate Bastille Day on July 14
Jenesy Claire of Brooklyn Winery shares two of her original sparkling wine cocktail recipes
Make a duo of Brazilian-themed cocktails to impress all your guests at your World Cup party.
Learn all about how absinthe is made and how to drink the spirit
Celebrate Caribbean Week with a pair of cocktail recipes from Barbadian mixologists
The World Cup begins in a few weeks, so celebrate with Brazil's national cocktail: the Caipirinha.
An easy, homemade simple syrup and some chilled sake puts a refreshing summertime twist on your typical lemonade cocktail
Learn how Makers Mark is made from Chief Operating Officer Rob Samuels
We've all heard of burgers and beer, but what about pairing a burger with a glass of wine? It's a dynamic combo