Cooking Lessons from Bar Chefs With tiny spaces and big ambitions, chefs at bars are doing amazing things with tabletop appliances like the old-fashioned slow cooker.
The New Cocktail Boutique A new breed of cocktail shop supplies pro and amateur mixologists with locally made spirits, vintage bar tools and other must-haves.
Invent Your Own Cocktail Party To show how anybody can create a worthy cocktail, rising-star mixologist Eric Alperin teaches the building blocks, while chef Jason Travi feeds the students.
Ski Country's Newest Place to Party: Park City, Utah Now that Utah has relaxed its stringent liquor laws, Park City is becoming a much more fun place to drink and eat. Novelist Judith Freeman sips cocktails, wine and whiskey.
Where to Stay and Drink in Park City, Utah Now that Utah has relaxed its stringent liquor laws, Park City is becoming a much more fun place to drink and eat.
Radical Comfort Food in Brooklyn How can two such different Brooklyn restaurants both represent the big food trends of the moment? Chefs Frank Falcinelli and Frank Castronovo share their vision and best recipes.
Best Bars in the World For the F&W Cocktails guide book editors Jim Meehan, Kate Krader and Yasmin Fahr sought out spectacular bars from Tokyo to New York. Here are their coolest finds.
A Foodie Guide to Apres-ski
At new North American ski resorts, star chefs and mixologists are matching refined comfort food with serious wine, beer and cocktails.
A Taste for Bitter Bitter flavors, which give food and cocktails balance and sophistication, are gaining an edge over sweet. Here, the best of the new.
A Beer Geek's Guide to Asian Flavors Chef Sang Yoon enjoys blurring borderswhich might mean serving Indian-inflected tamarind chicken on a crisp Chinese noodle pancake, then pairing the dish with a Belgian ale.
5 Great Belgian Ale Styles Belgian beers have a terrific range of flavors. Here, five excellent styles.
10 Uncorked Wines That Won't Fade Off-dry white wineswith a small amount of natural grape sugartend to survive better than other wines when open, as do young, powerfully tannic reds.