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  1. In the kitchen, a chef has spices; behind the bar, the tender has bitters. Bitters are what make old-fashioneds taste as they do. The Sazerac’s unmistakable flavor profile? You can thank bitters for...
  2. We owe monks a great deal of thanks for our choices behind the bar, not to mention our distillation and brewing knowledge. Chartreuse was devised by Carthusian monks in the 1700s; Bénédictine also...
  3. Depending on when and why you show up, the tiny space on Manhattan’s East 6th St. that houses Amor y Amargo (Spanish for “Love and Bitters”) can be a bar, a classroom, a general store, or a kitchen...
  4. The collins is a classic cocktail with a confusing past. The original was named for its creator, John Collins, who worked as a bartender in a London hotel during the early 19th century. His recipe,...
  5. I was invited to judge Iron Chef America once. The battle was Bobby Flay versus chef Hong Thaimee, chef and owner of the New York Thai restaurant Ngam . The Chairman did his dramatic thing to unveil...
  6. Mauricio Cordoba fidgets in his seat at a corner table of his cigar club. Scanning the room, Club Macanudo ’s general manager takes note of patrons reclining on various leather couches or seated at...
  7. Chicken soup is the tonic that soothes all wounds, from a light sniffle to an emaciated IPO. And yet ordering chicken soup at a great restaurant seems a bit like going to a cocktail haven and...
  8. Salt should sometimes be shaken lightly, but it should never be taken lightly. To me, many dishes aren’t properly finished until they receive a sprinkling of salt—the element that creates a...
  9. There was once a time when salt was a precious commodity, but today most people take it for granted. Some people do take pride in the salt that they add to their food, however, and choose to bring...
  10. October is a special time of the year for sports fans. It’s the only month when meaningful games are played in all four major sports. Theoretically, in one week you could sit courtside to watch the...

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