International
Found in many different countries.
Food places
Where do you eat? Cook? Keep your food supplies? Maybe you need to explain a little about the environment when talking, or writing, about food.
Why red wine is good
When it comes to healthy eating and drinking, there are more choices than you might realize.
Malt for beer
Sometimes a problem is cleverly turned into an advantage. The world is indeed fortunate that barley is good for little more than making beer. But for that, it is excellently suited.
How to make a still
Wine and beer aficionados often enjoy making their own. Even if it's just a casual hobby, the experiments are fun and often produce some worthwhile results. But making vodka, gin and others is partly just a matter of continuing or altering slightly that same process.
Vodka
Last year European Union officials gathered to debate the question posed by the title. One would think that after centuries, the issue would be easy to settle. But legal definitions for purposes of trade and regular names are sometimes two different things.
Gin
There's no limit to the ingenuity of mankind. Anyone who could look at a juniper bush and think: "You know, I'll bet the fruit from that tree would make a great addition to an excellent spirit" just has to be some kind of genius. Adding the juice to distilled grains has created a drink popular for centuries: Gin.
Brandy
Spirits or liquor, such as scotch or bourbon, are made from grains and distilled. Wine, by contrast, is the product of fermented grapes.
Anisette
Few would have thought that a member of the parsley family could be used to make an outstanding liqueur. Yet, anisette, based on the oil from anise seeds, is just that.
Spirits
It is a special evening. There are cocktails before the meal and excellent wine to serve with the food, the coffee has been served, however, the day is not done. The perfect way to end such an evening is to linger over an after-dinner drink and good conversation. It is the hour of spirits.
Yeast for beer
Yeasts are living organisms, a uni-cellular fungus, and have a rare ability: to live with or without oxygen. In the presence of air, they multiply. In the absence of oxygen, they ferment sugars into alcohol. That's what makes beer brewing possible.