Gin’s meteoric rise hasn’t supplanted other types of liquor in the way that vodka did to whiskey in the 1990s—this old spirit category has reinvented itself.

Something magical happens to grain spirit when it is aged in oak barrels. But does it really do anything for a cocktail?

With only two ingredients and no fancy name, this simple cocktail is starting to get crafty.

What makes a burger great? Is it the meat? The sauce? The bun? The ability to order it off a secret menu? These are all points of heated debate among food nerds.

The Jewish New Year is a time to atone for wrongdoings from the previous year, let go of regrets, and, of course, eat.

Drinking Prohibition-era cocktails. Plus: Chestnuts roasted on an open fire, Hoppy Holidays beer festival, and more.

In preparation for a weekend of drinking and brunching, we take a look at some of our favorite Bloody Marys around town.

Penne carbonara with peas (Alicia Mazzara) Dish of the Week: Penne Carbonara No one really knows the origin of spaghetti carbonara. “Alla carbonara” means “coal worker’s style,” which has been taken to mean that the dish was either originally eaten by coal workers or cooked over a coal fire. Another possibility is that the dish is named after black pepper flakes, which resemble bits of coal dust. Perhaps the most charming theory is that…

Wednesday’s unseasonable warmth called for sunny day music. A happy coincidence then, that Ben Kweller, a purveyor of cheerful college rock, was headlining the 9:30 club that evening. Looking at the small crowd of underage early arrivals jostling for position, a question came to mind: is Kweller an artist or a phase? To paraphrase a famous film quote, it seems that he gets older but his fans stay the same age. The answer came…