The official credit card of Serious Eats
To bloom, or not to bloom, that is the question.
It's time to look beyond sugar. How to use honey in cocktails
Are you shaking yours right?
Warm yourself up with three fun, flavorful variations on a classic whipped cream–topped Irish coffee.
What's the difference between single-malt and blended whisky, anyway?
An introduction to mezcal.
Sort of like how a horse is a quadruped, but a quadruped is not necessarily a horse.
Bourbon & rye drinkers, heads up: why bottled-in-bond whiskey is the best deal in booze
Pulque is a lightly fermented drink that is inextricably tied to Mexican identity.
Learn to tell your Amontillado from your Palo Cortado.
Bad coffee is there for you.
How to pair sour, tart, and funky beers with food.
The one-of-a-kind bottles that you might find only through government-run liquor stores.
The surprising but delicious secret behind some of our favorite whiskeys
Think IPAs and other hop-heavy beers are too bitter to taste good with food? Think again.
We tested 10 universal wine glasses to see which ones perform best with red, white, and sparkling wines.
We dive deep on the grinder that's best for your morning cup.
Everything you need for spirited festivities.
Just how much performance bang do you get for your buck?
Our top picks of automatic-drip coffee makers.
Gifts for the coffee and tea lover.
Making tea or coffee? We put electric kettles to the test to find the best tool for the job.
We drank ALL THE MARTINIS to determine the best gin for the job
The best gins that'll run you less than an Andrew Jackson
Mo' money = mo' fancy Scotch. But here are our favorite bottles for a bit less scratch:
Good, cheap tequila for what ails you.