Drink Away Your Sadness With a ‘Bitter Tears’


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My favorite nightcap is an ounce or so of Fernet, over ice, with a pinch of salt, but that drink signals the end of a good evening, not the start (or even the middle) of one. But I want to be salty all night long—from beginning to the bitter end—so I decided to take that flavor profile and make it into a martini.

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Make Fruity Infused Booze With an Almost-Empty Jam Jar


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Jam is a delicious cocktail ingredient, and even the tiniest bit can color and flavor a boozy beverage for the better—even the sticky, residual bit that clings to the jar in defiance of any knife, refusing to take its place on toast. As our luck would have it, ethanol has a way of dissolving such sugary substances,…

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The Best Drink to Order at a Crappy Airport Bar


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Sometimes, through no fault of your own, you find yourself with some hours to kill in an airport. You really only have three options: read, spend money on things you don’t need (or even want), or drink. I usually partake in at least two, if not all three, but the drinking can be hard to derive joy from if the only…

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How to Make a Ramen Egg


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Any egg, be it hard-boiled, soft-boiled, seasoned, or poached, is welcome in a bowl of ramen, but the king of the genre is ajitsuke tamago, soft-boiled eggs that have been marinated in soy sauce and other flavorful friends. They’re often referred to as “ramen eggs,” but you don’t need a bowl of noodles to enjoy…

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Make Frothy, Egg-Free Cocktails Using Burrata Water


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A true sour has a layer of frothy, fun foam. This is usually achieved by the addition of egg whites but some people are squicked out by raw egg in their drink (and some people have allergies). Aquafaba (chickpea liquid) is a popular alternative but, according to Camper English of Alcademics, burrata water is an…

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Rhubarb Vodka Is the Best Thing You Can Make With Your Blender


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There is a Russian restaurant here in Portland, Oregon that makes the most incredible infused vodka. It is both a very good and very bad thing. The flavors—which range from horseradish to sweet pea—are fresh and clean, and the vodka, which is served ice cold, comes in grams. These two factors, when combined, make it…

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Make an Easy Summer Dessert That Isn’t a Flag Cake


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With so much focus on grilling, Independence Day desserts are often an afterthought, unless they take the form of the dreaded flag cake—the American flag bikini of the dessert world. But there are a lot of delicious, easy, non-flag-cake desserts you can make for today, or for the rest of the summer, since they are not…

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How to Make Store-Bought Barbecue Sauce Taste Better


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Barbecue sauce is such a polarizing condiment. Just as with the act of barbecuing, variations in style across the country can lead to heated arguments, scathing polemics, and outright ad hominem attacks. But—similar to pizza—I don’t really have any loyalty to one style or another. I like it all. One thing I cannot…

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You Should Sous-Vide This 4th of July


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I am but a lowly apartment renter and, as such, do not have a yard, nor do I have a grill to put in a yard. This means that all my grilling is done in other people’s yards, which is inconvenient, particularly if I wish to entertain over BBQ-focused holiday weekends. Luckily, I know how to make some very good-tasting…

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You Should Make a Kombucha Float This Summer


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In spite of all the hippie propaganda that gets foisted upon me here in Portland, Oregon, I am of the opinion that kombucha is expensive soda for people who do a lot of yoga. I do, however, like the flavor of a lot of ‘buch, and I like it even more when I put ice cream in it.

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Celebrate the Solstice With This Midsummer Cocktail


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Happy summer solstice, cats and kittens! Today is not only the longest day of the year, but the official beginning of summer or, as like to call it, “patio pounder season.” What’s a patio pounder, you ask? It’s very simple: a summer sipper that goes down a little too easily, best consumed out of doors. And boy, do I…

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Have You Heard the Good News About Cornstarch Eggs?


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Being subjected to rubbery, overcooked scrambled eggs is enough to ruin the genre, but properly cooked scrambles are creamy, indulgent piles of comfort. I have long been a fan of the super-slow scramble, but I only enjoy them about once a month, as they take a full 45 minutes to cook.

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Use Roasted Garlic for This Three Ingredient Pasta Sauce


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People tend to associate pasta sauce with lots of simmering, seasoning, and tasting, but not all sauces need to be heavy on the labor, even if it is a labor of love. If you start with a super flavorful ingredient—like roasted garlic—you barely have to do anything.

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You Should Grill Whole Heads of Garlic This Summer


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Roasted garlic is the ultimate finishing touch. Smear it across a steak, mix it in a dip, or toss it with some sort of grilled vegetable salad, and it will make it better. But, in the summer months, the act of roasting turns your kitchen into a sweaty, unpleasant place. The great news is that you don’t have to choose…

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How to Tell if Your Stainless Steel Pan is Hot Enough Without a Thermometer


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Stainless steel pans are kitchen workhorses, but they have an ever so slight learning curve, particularly when it comes to searing food without it sticking. Letting the pan get nice and hot before even adding the oil is key, but determining the temperature of something by sight is not a skill most humans have.

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