There's a wide world of sparkling wines out there.
Food52's Resident Bartender shows us how.
Japan's oldest, most traditional spirit is also relatively unheard of. But that's starting to change.
“...most of us don’t have someone waiting at home with a martini in hand, and rummaging through your empty apartment to make one for yourself is a little sad,” writes John deBary.
Our resident bartender, Elliott Clark, shows us how to amp up just about every beverage with a couple simple *wink wink* ingredients.
Yep, pantry-friendly cocktails are a thing.
From citrusy sodas to summer-ready cocktails.
A bittersweet spirit for a bittersweet time.
Chef Claudette Zepeda puts a smoky spin on two classics, and shares the best dish to serve them with.
Bring the brunch vibes home with these classic drinks, plus a few new favorites.
Why this after-work ritual has become more important than ever.
There’s more out there than just Cinzano and Martini Rosso.
Homemade ginger beer should be fizzy, zingy, and actually gingery—and you can make it with items you already have lying around the house.
Up until about 30 years ago, Fernet-Branca was consumed primarily as a digestif. So how did Coke come into the picture?
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