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  1. If you’ve watched enough episodes of Chopped on the Food Network, you’ll know that it’s a cardinal sin to use truffle oil. Some on the show’s rotating judging panel—which includes renowned chefs such...
  2. When it comes to rich, unctuous foods, a prime cut of beef is as good as it gets; and nothing tops wagyu in texture, richness, or price. Simply translated, wagyu means “Japanese cow,” but considering...
  3. Sure, you can drink a dry martini in a retro-styled glass and pretend that you’re Don Draper, but wouldn’t you rather mix a martini that’s made with vintage gin and vermouth from the 1960s? If you...
  4. Feeling the ill effects of a hangover taking form, I peered at the alarm clock next to my bed. It was 3:00 in the morning. My bedroom was almost completely silent—I had shut the windows when I got...
  5. As the craft-cocktail craze continues to sweep across the United States, the edgiest cocktail menus are highlighting amari , a group of Italian spirits that have been around for hundreds of years and...
  6. 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...
  7. 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...
  8. 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...
  9. 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,...
  10. 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...

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