Bourbon is defined by strict production standards, but its flavor range is anything but narrow. Grain recipes, barrel selection, aging conditions and distillery philosophy all play a role in shaping ...

For decades, the magic of sous vide (French for “under vacuum”) cooking was strictly the domain of restaurant kitchens—and expensive ones at that. But in the last decade, there’s been a proliferation ...

Kentucky Bourbon Country Auction debuts Feb. 13–15 in Louisville with rare-barrel lots. Proceeds will benefit the Bob Woodruff Foundation, supporting veterans and families. Weekend includes tastings, ...

Searing tri-tip after it's been cooked slowly and gently in just-hot water creates a lovely char on the juicy steak. Nick Kokonas is a Chicago-based entrepreneur who co-founded and co-owns The Alinea ...

Welcome to Taste Test, where every week our critic Jonah Flicker explores the most buzzworthy and interesting whiskeys in the world. Check back each Sunday for his latest whiskey review. I’m not going ...

KANSAS CITY — Time-saving shortcuts — such as heat-and-eat meat and poultry — have become standard fare in foodservice and the home kitchen. Meat and poultry processors are turning to sous vide ...

View post: Valentine’s Day is the Worst Day to Eat Out Williams Sonoma sous vide set simplifies vacuum sealing with a compact hand pump and heat-safe bags. Easy-to-use, affordable, and ideal for small ...

John Carlsen has more than a decade of experience testing and reviewing home tech products, with a major focus on smart home security. He earned his BS in journalism from Utah Valley University. In ...

Can sous-vide take classic Bourbon Chicken to the next level? In this experiment, we cook up two versions: the traditional stir-fried mall-style and a new sous-vide take that’s grilled to perfection.

A few years ago, Bardstown Bourbon Company launched its own in-house-produced lineup of whiskeys called the Origin Series. These are very good, but the distillery is better known for its sourced ...