Beverages
55 Helpful Cooking Tips
How to Use Leftover Pickle Brine
When you buy a jar of pickles, you're paying for the vegetables—and for the pickling liquid. Rather than throw away that brine, here's how to put it to good use…
Published: January 2019
Can a Raisin Revive Flat Champagne?
We conducted a test to confirm (or disprove) this theory.
Published: November 2018
How to Make Nitro Cold-Brew Coffee
Plus, learn how to make cold-brew coffee concentrate in record time.
Published: September 2018
For the Hottest Coffee, Preheat Your Mug
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.
Published: March 2018
Alcohol-Free Rum
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…
Published: January 2017
Shaken or Stirred? When and Why We Use Cocktail Shakers
There are two main categories of cocktails: stirred drinks and shaken drinks. The way you make a cocktail depends on its contents.
Published: November 2016
How To Use a Boston Shaker
There are two main categories of cocktails: stirred drinks and shaken drinks. The way you make a cocktail depends on its contents.
Published: November 2016
For Better-Tasting Beer, Use a Glass
Does pouring a beer into a glass make a noticeable difference in the drinking experience?
Published: May 2016
DIY Decaf Tea? Don't Bother
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?
Published: May 2015
Evaluating Iced Coffee Methods
We compared a new, pour-over iced coffee brewing technique against two classic methods.
Published: July 2014
Should You Add Water to Your Whisky?
Is it true that adding water to whisky improves its flavor?
Published: May 2014
The Best Way to Save Leftover Wine
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?
Published: January 2014
Caffeine Content of Coffee: Dark Roast vs. Light Roast
Which contains more caffeine: dark roast or light roast coffee?
Published: January 2014
Bursting the Bubble on Champagne Stemware
Is a tall, narrow flute better for drinking champagne than a wide, shallow goblet, or is it just a matter of aesthetics?
Published: January 2014
How to Make Better French Press Coffee
Interested in making rounder, sweeter, more complex coffee from your French Press? Here's how to do it.
Published: November 2013
Eggnog: Better—and Safer—with Age
Uneasy about using raw eggs in your eggnog? This method will put you at ease.
Published: November 2013
Reboiling Water for Tea
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?
Published: November 2013
Substituting Dry Sherry for Cream Sherry
If you've got a bottle of dry sherry handy, here's a tip for transforming it into a cream sherry substitute.
Published: July 2013
Why You Should Wait for Your Brewed Coffee
When it comes to brewing coffee with an automatic drip machine, let the pot fill completely before pouring that first cup. Here's why.
Published: May 2013
How Long Should a Martini Be Stirred?
How long should you stir a martini with ice to achieve optimal flavor?
Published: May 2013
How Citrus Garnishes Impact Cocktails
Do the different ways of using citrus peel to garnish cocktails produce different tastes?
Published: January 2013
Should Citrus Juice Be Rested Prior to Cooking?
We recommended resting lemon and lime juices before using them in drinks to improve flavor. Does resting also make difference when cooking with juices?
Published: November 2012
Adding Eggshells to Coffee Before Brewing
Will adding eggshells to ground coffee before brewing tame an overly strong brew?
Published: November 2012
Does White Wine Benefit from Aeration?
It’s common to aerate red wine before serving, but is there any point in aerating white wine?
Published: November 2012
Explaining Expensive Tonic Water
The prices of some tonic water brands can be shockingly high. Isn't all tonic water the same?
Published: July 2012
Substituting Ruby Port for Tawny
Can tawny port be substituted for the ruby variety in a recipe?
Published: May 2012
Aerating Wine in a Flash
What if you want to pour a glass of wine and you haven't planned ahead? Use this trick to quickly aerate your bottle.
Published: January 2012
Quick Fix for Corked Wine
Can anything be done with a corked bottle of wine—besides pour it down the drain?
Published: January 2012
The Easiest Way to Quick-Chill Wine
We've discovered an easy and effective technique for quick chilling wine.
Published: November 2011
Is It Safe to Drink Expired Beer?
Yes—but its flavor will degrade over time.
Published: September 2018
BPA and Beer Can Chicken
Beer can interiors are coated with an epoxy that contains Bisphenol A (BPA). Is the popular method of cooking a chicken perched on an open beer can really a goo…
Published: May 2011
Substituting Red Vermouth for Red Wine
White vermouth can be substituted for white wine in recipes. So does that mean red vermouth is an acceptable substitute for red wine?
Published: May 2011
Preserving Beer Freshness
I’ve heard that the quality of a beer starts with the color of the bottle, but I’m not sure what this means. Can you explain?
Published: September 2010
Quick-Chilling Wine
When you don't have time to wait for a bottle of wine to chill in the refrigerator, here is a method to cool it down in a hurry.
Published: July 2010