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Watch how to make flavored simple syrup at home in an easy-to-follow Bon Appétit Instagram video
Sam Dean
Alison Roman
techniques
Amp up your liquor cabinet by adding herbs, fruits, and spices to your favorite spirits. Here's the easy way to do it
Bon Appétit
Cooking
Just takes a little steeping
Mary-Frances Heck
Culture
Success not guaranteed unless administered by a licensed housedress-wearing tough-as-nails Russian grandmother.
Bonnie Frumkin Morales
Culture
It's easy to do by infusing vodka with herbs and spices. Here's how
Bon Appétit
Cooking
A big-batch drink is way more fun than a dozen hard-boiled eggs.
John deBary
Cooking
When you get hit hard with sickness, editor in chief Adam Rapoport suggests these soups, tonics, and comforting dishes to help soothe you.
Adam Rapoport
Culture
Royal Rose’s saffron syrup is my ride-or-die.
Amanda Shapiro
test-kitchen
All summer long, we've been drinking different coolers in the test kitchen. Here are our three favorite recipes.
Kay Chun
Culture
This is cheap Champagne's finest moment.
Alex Delany
Culture
We need that rum & ginger ASAP.
Ashley Goldsmith
Culture
To make serious cocktails, you need serious tools: a high-volume mixing glass, a six-pound ice-baller, and Grant Achatz's preferred infuser
Bon Appétit
Culture
6 essential cocktail tips every home bartender should master.
Belle Cushing
Culture
Our favorite reader-requested cocktail is a refreshing, drinkable spin on one of our favorite salads.
Christina Chaey
Culture
No really! But you have to add a few nice smelly things to it, of course
Julia Bainbridge
Restaurants
Get the recipe for the Secreta cocktail from Drink in Boston.
Julia Bainbridge
Everyone knows when you've got a cold you need fluids. Such as these cocktail-type fluids.
Mike Lew
Culture
Mix up a batch of cocktails and make a few of these addictive appetizers developed by the Bon Appetit Test Kitchen.
Guest
Culture
It's one of the most cocktail-friendly spirits, and we have 10 awesome recipes you can't do without
Bon Appétit
Culture
Bar menus used to fill me with dread. Not anymore!
Ali Francis
Culture
Andrew Knowlton's best tips for improving your in-flight cocktail.
Bon Appétit
Cooking
This San Francisco bartender recently brought a cocktail to our office that he'd mixed and bottled 3,000 miles away
Emily Fleischaker
techniques
Step-by-step instructions for making professional-quality clear ice in your home freezer
Christopher Michel