For the Hottest Coffee, Preheat Your Mug

Published March 1, 2018.

Preheating ensures that most of the heat stays in your drink instead of being absorbed by the mug. To prove this, we conducted a test kitchen experiment.

Alcohol-Free Rum

Published January 1, 2017.

Dark rum adds depth and complexity to cakes, sauces, and—of course—eggnog. However, if you don’t want to use rum or don’t want to make a trip to the store, here’s how you can fashion a rum substitute from pantry ingredients.

How To Use a Boston Shaker

Published November 1, 2016.

There are two main categories of cocktails: stirred drinks and shaken drinks. The way you make a cocktail depends on its contents.

Shaken or Stirred? When and Why We Use Cocktail Shakers

Published November 1, 2016.

There are two main categories of cocktails: stirred drinks and shaken drinks. The way you make a cocktail depends on its contents.

For Better-Tasting Beer, Use a Glass

Published May 1, 2016.

Does pouring a beer into a glass make a noticeable difference in the drinking experience?

DIY Decaf Tea? Don't Bother

Published May 1, 2015.

Most decaf teas are generic blends that lack complexity, so many tea lovers try to decaffeinate high-quality tea at home. But is it worth it?

Evaluating Iced Coffee Methods

Published July 1, 2014.

We compared a new, pour-over iced coffee brewing technique against two classic methods.

Should You Add Water to Your Whisky?

Published May 1, 2014.

Is it true that adding water to whisky improves its flavor?

Low-Sugar Lemonade That’s Just as Sweet

Published March 1, 2014.

A little zest goes a long way.

The Best Way to Save Leftover Wine

Published January 1, 2014.

We've suggested freezing leftover wine in ice cube trays to use later in pan sauces, but is freezing a good way to store it for drinking?

Caffeine Content of Coffee: Dark Roast vs. Light Roast

Published January 1, 2014.

Which contains more caffeine: dark roast or light roast coffee?

Bursting the Bubble on Champagne Stemware

Published January 1, 2014.

Is a tall, narrow flute better for drinking champagne than a wide, shallow goblet, or is it just a matter of aesthetics?

Eggnog: Better—and Safer—with Age

Published November 1, 2013.

Uneasy about using raw eggs in your eggnog? This method will put you at ease.

How to Make Better French Press Coffee

Published November 1, 2013.

Interested in making rounder, sweeter, more complex coffee from your French Press? Here's how to do it.

Reboiling Water for Tea

Published November 1, 2013.

Some tea drinkers claim that it’s imperative to boil fresh water for tea. Is there any reason you can’t just reboil leftover water?

Substituting Dry Sherry for Cream Sherry

Published July 1, 2013.

If you've got a bottle of dry sherry handy, here's a tip for transforming it into a cream sherry substitute.

How Long Should a Martini Be Stirred?

Published May 1, 2013.

How long should you stir a martini with ice to achieve optimal flavor?

Why You Should Wait for Your Brewed Coffee

Published May 1, 2013.

When it comes to brewing coffee with an automatic drip machine, let the pot fill completely before pouring that first cup. Here's why.

Doing the Cocktail Twist

Published January 1, 2013.

Do the different ways of using citrus peel to garnish cocktails produce different tastes?

Adding Eggshells to Coffee Before Brewing

Published November 1, 2012.

Will adding eggshells to ground coffee before brewing tame an overly strong brew?

Should Citrus Juice Be Rested Prior to Cooking?

Published November 1, 2012.

We recommended resting lemon and lime juices before using them in drinks to improve flavor. Does resting also make difference when cooking with juices?

Does White Wine Benefit from Aeration?

Published November 1, 2012.

It’s common to aerate red wine before serving, but is there any point in aerating white wine?

Explaining Expensive Tonic Water

Published July 1, 2012.

The prices of some tonic water brands can be shockingly high. Isn't all tonic water the same?

Temperature Shock on Beer

Published May 1, 2012.

Is it true that temperature changes can cause beer to develop the off-flavors and aromas associated with “skunked” beer?

Instant Aged Bourbon

Published May 1, 2012.

When we heard that cheap bourbon could be doctored to make it taste more like a fine spirit aged for an extended period in an oak barrel, we had to give it a try.

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