Mezcal is an often misunderstood spirit. Although similar to Tequila, it is worlds apart in many ways. Tim Master, Director of Specialty Spirits Division and Trade Education at Frederick Wildman & Sons, brought Ilegal Mezcal to share with Kathy and taught her a bit about this robust and unique spirit. Tim also shared his recipe for a wonderful winter Mezcal cocktail, the Maguey Harvest.
Make a Frozen Cocktail with Your Ice Cream Maker
After purchasing an ice cream maker, most people realize they just don't use it that often. Amy Wisniewski, food editor at CHOW.com, uses our Frozen Coco Loco recipe to show how your ice cream maker can be used in an alternative way: to make a frozen cocktail.
How to Muddle for a Cocktail with Michael Cecconi
Lacquer and broken glass have no place in your cocktails.
Don't Ruin Your Cocktail with Watery Ice Chips
Most home bartenders strain their drinks using only a Hawthorne strainer (the kind with the metal spring), which lets a lot of extra ice into their drinks. Jennifer Colliau, bartender at San Francisco’s Heaven’s Dog and owner of Small Hand Foods, shows how adding a tea strainer to the equation will keep ice chips out of your drink, ensuring a properly diluted, tasty cocktail.
Started From - David Burke
Chef David Burke takes us on a trip down memory lane, while cooking three of his signature dishes.
Three Cheese Mac and Cheese with Panko Bread Crumb Topping
This three cheese mac and cheese with Cheddar, Asiago, and Romano is creamy, gooey, gloriously cheesy, and beautifully crisp on top thanks to the panko bread crumbs.