alcohol

Discover new ways of blending food and drink. Strong drink, that is.

Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.

Diners are looking to enhance their dining experience with low ABV cocktails and wines with less buzz. How are restaurants, bars and hotels responding to this trend?

And the bartender from Oriole, a two-Michelin-starred restaurant in Chicago, is doing it one spirit-free drink at a time.

The Chef de Cave, or cellar master, who is charge of the Champagne-making process, shoulders heavy responsibilities behind the bubbles.

One can never know enough when it comes to the world of wine.

Glenmorangie’s Brendan McCarron shares his tasting techniques over a glass of the limited-edition Glenmorangie Astar 2017.

In preparation for the onslaught of festive get-togethers.

Bordeaux Supérieur is made with higher quality standards to which viticulturists and vintners must adhere in order to have this specific label.

British botanist enthusiast, Ben Branson, has created the world's first non-alcoholic spirit.

Three female personalities in the wines & spirits scene speak up.

One of the unsexiest words in the culinary world is also the mastermind behind some truly delicious concoctions.

In this series we decipher the lexicon of bartending, starting with the basics of ordering booze.

Sake gastro bar Kabuke is the newest kid on Telok Ayer Street.

The skinny on German beers: from the spicy, pale lagers to the dark, malty bocks.

Spanish for "on the ground", the solera system is a technique for aging alcohol by fractional blending.