Because fruitcake still makes regular appearances during the holidays, it’s helpful to know that a bit of creativity and determination will transform this baked treat into a genuinely delicious dessert, breakfast entree, or even a cocktail.

If you’re on the hunt for a comforting holiday-season cocktail with egg nog’s flavor benefits but without its heaviness, we’d like to direct your attention to milk punch, a vintage beverage (dating back as far as the 17th and 18th centuries) that’s ideal for entertaining. 

The sous vide machine proves an especially apt example of this shift, since very few non-professional cooks made use of this tool up until a few short years ago. Sous vide machines allow users to put ingredients into sealed plastic vessels and then submerge them in warm water to cook.

The trend of “pop-up” restaurants seems ubiquitous these days, with chefs all over the country (and, in fact, all over the world) choosing to set up temporary shops in food trucks or kiosks or -- most popularly -- by taking over the kitchen at existing full-service restaurants.

The classic French 75, a gin-based (or, sometimes, Cognac-based) libation with lemon juice, simple syrup, and sparkling wine, makes an elegant addition to a December cocktail fȇte, and if you’d like to try making them for yourself, these 8 fizzy wines work especially well.

For the ever-growing population of digital nomads and freelancers, finding a space to work during the day is sometimes a challenge. What complicates the matter, too, is the fact that freelancers often don't have a regular 9-5 routine.

An amaro is the perfect after-meal drink that is designed to soothe the stomach. Here are 10 expert picks for what to throw back after an epic Thanksgiving meal.

Do chefs actually enjoy when a patron requests the "chef's choice"? We asked chefs from around the country why or why they don't like when a customer does this. The answers may surprise you.

Looking to go out to a nice bar, but aren't drinking (or can't)? These eight bars across the United States offer up great selections of mocktails for the discerning palate to enjoy.

Looking for a hearty and delicious steak meal straight from a French bistro? Here's how to make steak au poivre, as well as tips and tricks from expert chefs.

Wine and cheese is a given, so is beer and cheese these days ... but cheese and spirits? We sat down with cheesemakers, distillers, bartenders, and more to see their favorite spirit and cheese pairings and find out why they work.

Move aside, deep-fried turkey. This year, the Watergate Hotel in Washington DC is serving up something special -- a Thanksgiving turkey cooked in a whiskey bottle.

Situated on the eastern coast of Florida, St. Augustine is America's oldest European-settled city. Its age, though, has not held back its innovation. This city has a fresh and vibrant food and drink scene to juxtapose its history.

The issue of bars being kid or dog-friendly is hotly contended in and outside of the bar industry. We asked experts their thoughts on whether bars should consider being family-friendly.

Food halls have been a consistent presence for decades, but the last five years witnessed an impressive rise in this food-service model. In this list, you’ll find 10 American food halls with enough excellent eats, attractive environs, and city-specific vibes to make them well-worth a trip.

We asked chefs from around the country what it takes to make the perfect Cuban sandwich (or Cubano). Here are their seven tips and tricks for ensuring you get the best every time. If you don't know where to start, we've even included a recipe.

After making their name as "nomadic brewers," Evil Twin Brewing is making a change by opening a permanent facility in the Ridgewood section of Queens. The space will offer up tours, private event hosting, food trucks, and more.

Slivovitz is an Eastern European brandy made from plums that is good as a shot or in a cocktail. Here's what you need to know about the spirit.

In today's high-speed world of culinary innovation, we asked star chefs their thoughts on learning classic French technique and whether or not it was worth it.

While all pizza dough is fermented to some extent, Louisville's Pizza Lupo is doing more. Read on to see what makes "fermented pizzas" so special.

We asked top chefs for their tips on how to prepare an excellent steak tartare. We have one classic and one creative recipe for this so-rare-it's-raw dish.

Just a few years ago, the concept of going out to eat without being glued to your phone was the norm. Now, is it possible to engage in "no phones" dining, or is it too late?

Pisco, a brandy from Chile and Peru, is the perfect cocktail ingredient for summer. Here's why you should pick some up and what to do with it.

Heading to one of the hottest cities in the country? Here's your ultimate guide to Austin breweries, so that you may never be parched.

Whatever your preconceived notions of the spirit known colloquially as "moonshine," it's time to set them aside and give it a try (again). It isn't just for hillbillies in stereotyped cartoons. "Moonshine" is a real spirit with real potential.

Want to dive into the rich world of agave spirits beyond tequila? Check out sotol, a cousin of everyone's favorite Mexican alcohol. We caught up with Desert Door Sotoal co-founder Judson Kauffman to learn more.

Baskets of free bread have been disappearing from tables nationwide over the past few years. We wanted to find out why.