Culture

When bartenders and distilleries come together, one-of-a-kind spirits are created, and everyone wins.

Everything's better on matzo...sort of.

Sure, we like fancy cheese. But every now and then, we get a little down and dirty with some good, old-fashioned supermarket cheese. Here are our favorite brands.

Scared of martinis? Don't be. These recipes are here for you.

Just like "Jiro," the new series "Chef's Table" provides an intimate look at the life and work of the world's best chefs.

Here's how maple syrup is made, from bark to bottle.

Today is every jokester's day to play. At the morning bell, our heartiest laughs came from Marmite and DC Beer, which declared it would open a new beer bar called Bottle Opener, outfitted with a research library near the bathroom.

Cocktail barkeeps around the country will happily mix up off-menu specialties upon request, but how many of those “off the cuff” concoctions are planned vs. improvised?

To challenge themselves, boost knowledge, and stoke creative fires, breweries are partnering to push the boundaries of good taste.

Ina Garten's weirdest endorsement request, April Bloomfield's childhood ambition, and more fun facts we never knew about some of our favorite women in food.

Move over, Sriracha: There's a new condiment in town.

Our favorite reader-requested cocktail is a refreshing, drinkable spin on one of our favorite salads.

The Lower East Side gets its first cider-focused bar this week. Here’s the story behind Wassail.

Find out why the greatest thing to come out of New Jersey since Bon Jovi is ramen.

This week in food news.

Seasonal fruit and some soda water are all you need to get your bubble fix at home.

A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.

Good food at a wedding is possible. We talked to six of our favorite chefs to find out how they managed to make food an important and memorably delicious part of their big day.

Anna Chlumsky talks Czech soup, Sichuan peppercorns, and Goldfish.

We don't have to tell you twice that we consider our kitchens the center of our homes. In this most-important room, both smart, intuitive design and attractive aesthetics are equally important.

You can (and should) make buñuelos at home—don't be afraid to fry.

The world's biggest spirits producer is getting on board with nutrition information labels that tell you exactly how many calories are in your glass.

Our readers' biggest cooking sins and most shameful kitchen confessions (well, the ones they'll admit, anyway).

"Until the day I live in Hawaii and can pick them off the tree, I will continue to hate bananas and all that they stand for." —Andrew Knowlton, BA restaurant and drinks editor

Paleo or not, meat-based energy bars are hitting the performance fuel and snack food scene hard. We tried the most popular brands to see how they fared.