NOTHING SAYS springtime like rhubarb. When the tall red stalks are in season, I like to savor them in as many ways as possible: pickled, baked in pies, simmered into compote, soaked in a sweet syrup ...

Effortless entertaining comes down to the pre-prep, especially for impressive beverages. Jugs of ready-mixed cocktails are a wonderfully easy way to get the party started. Make the most of the last of ...

Add Yahoo as a preferred source to see more of our stories on Google. A bartender pours red liqueur into a mixing glass with ice - Maksym Fesenko/Shutterstock Once used for medicinal purposes, today's ...

You’ve got the gin and tonic down. You’re quick with a bourbon and ginger. You can sniff out a bottle at the wine shop that pretty much anyone will enjoy. And you can talk craft beer with the best of ...

Lately, one Angeleno has been telling bartenders to keep adding bitters to her Champagne cocktail “until it’s the color of my prom dress.” That’s way more than a dash or two -- it takes about a ...

Some of the ingredients require a little sleuthing, but luckily NYC is a great place to hunt for rare spices. Sahadi’s in Cobble Hill is a good spot for Brooklynites, while Manhattan folks can hit up ...

Sweet vermouth is a versatile, fortified, aromatized wine that can elevate a whole host of other ingredients. Try it in some ...

Raymond Snead moved to Boulder in 1978 for graduate work in computer science, a good decade before computers began creeping like thieves into the mainstream. When he wasn’t rock climbing, the Virginia ...

Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits. Check out every entry in the series to date.

Angostura has been the big name in bitters for centuries—since 1824 to be exact—but now there are dozens of companies across the nation cranking out equally delicious small-batch bitters perfect for ...