Diner food isn't exactly Michelin Star cuisine, but that doesn't make it not delicious, or we can't learn great at-home cooking tips from diner cooks. The Kitchn runs down a bunch, but one stood out to us: Add a shot of chocolate or vanilla syrup to your homemade milkshakes to take them to a new level.
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I have always thought of grenadine as one of those cocktail ingredients that you have to buy, but you can actually make your own, better tasting version of the popular cocktail syrup at home with just two ingredients.
A strawberry milkshake, made from the freshest berries and creamy ice cream, is a uniquely tasty treat. I didn't think the frozen concoction could be improved upon, until Lucky Peach suggested the addition of Aperol.
Different types of cocktails require different types of glassware to be served in. And if you're setting up your own home bar for hosting parties, you should at least have the basics.
Some smoothie recipes are ridiculously complicated with a tall list of fruits, nuts and sweets thrown in. The smoothies in this infographic take the opposite approach. Whether you're time poor, on a tight budget or simply can't be arsed faffing about with goji berries, these 25 smoothie recipes will hit the mark: each contains just three ingredients, plus ice.
In Edward Albee's Who's Afraid of Virginia Woolf, the character of George is haunted by a decades-old memory of accidentally ordering a "Bergin and water" in a crowded pub. While most of us know the difference between bourbon and gin, it's possible you've made a similar faux pas to the sniggers of nearby barflies. Here are 20 popular alcoholic beverages that you might be mispronouncing.
We've mentioned before that certain beers go well with certain foods, but this chart shows you which beer flavours pair best with different types of food. You have more flexibility with these more general pairings because you're not limited to matching specific beers with specific dishes, so you can reach for your favourite brew that matches up well.
Dear Lifehacker, I recently read your article on home bar essentials and it got me in the mood to dust off my cocktail making kit. However, I'm looking to dabble beyond the usual mixers and garnishes. Specifically, I want to give egg whites a try. Where should a beginner start?