In addition to its peculiar history as a medicinal tonic, plenty of hard science lies behind the perfect cocktail, from the relationship between taste perception and temperature to the all-important decision of whether to shake or stir.
If you're not a wine expert, you probably won't enjoy an expensive bottle more than a cheap bottle. Unless you derive pleasure from spending money for no reason — we're not here to judge.
A guide to the piña colada, the sweetest, silliest drink of summer.
When Frederic Tudor, aka the “Ice King”, started his worldwide ice delivery service in the early 19th century — sailing massive blocks of as far as Europe and India — he probably didn’t realize he was launching an American obsession.
Sometime around 1840, a ship sank in the Baltic. More than a century and a half later, part of its cargo was salvaged — and drunk by the rescuer.
Cabin pressurization does strange things to us. It mutes our taste. And according to research, white noise, like the roar of a jet engine, makes things seem less sweet.
While San Francisco and San Diego are touted as craft brew meccas, LA is stuck in the middle, searching for answers.
Makgeolli, or "nongju" as it's sometimes called, is a white, fizzy, alcoholic drink from Korea which, if you have an electric dehydrator, you can absolutely make — and get wasted off of — in your own kitchen.
Maureen Downey has become a top wine fraud investigator, helping to rid the wine industry of counterfeit and stolen wine. Downey met Bloomberg at Wingtip in San Francisco, where she showed us how to tell if that $200,000 bottle in your cellar is a fake.
If it seems like there’s a new IPA every time you go to the supermarket, you’re not imagining things: Sales of India pale ales are out of control, even by craft beer’s already astounding growth standards.
