Dashing bitters into your next bourbon cocktail can dramatically shape the taste of your drink without impacting the rest of ...

Bitters are a great way to finish just about any bourbon cocktail. Here's why we believe this variety is your best choice for ...

Legendary bartender Audrey Saunders found the perfect showcase for the spirit but during America's cocktail renaissance.

Now Wild Revival, a new local craft beverage company, seeks to expand the craft brew designation with a mission to create “exceptional craft cocktails” in a can by using distilled spirits, freshly ...

Nick DeSimone is a pasta-obsessed vegetarian chef who spent nearly 10 years in restaurants before becoming a food writer. They review kitchen products for Food & Wine and love plant-based and ...

Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits educator, in addition to Food & Wine she is also the senior editor of Liquor.com.

There's no right or wrong way to sip this storied spirit. But here's how brandy's biggest fans drink it.

From a four-eyed wolf sculpture to chargrilled seitan skewers, Kindred is San Diego’s most daring vegan destination.

In a culture where cocktails are a norm, many Dry January folks want a fancy beverage without the booze. Those who want to go ...

ABV to super savory cocktails and food-inspired drinks, these are what bartenders say will be trending this year.

You’ve heard of chestnuts roasting on an open fire… but have you ever had one? Though the nuts are a long part of Christmas ...