Many cultures, from Ireland to Vietnam, put milk in their tea, but these days “milk tea” usually refers to the drink popularized in Taiwan. There, as in mainland China, tea is traditionally drunk hot, unsweetened and without milk. This...

Nitrogenation is a process similar to carbonation, but instead of infusing a beverage with carbon dioxide it infuses it with nitrogen, which results in much smaller bubbles and a rich, creamy mouthfeel. Originally used as a technique for stout...

Agua Fresca is a beverage category that has long been popular in Mexico. Spanish for “fresh water,” aguas frescas are light, non-alcoholic drinks made with one or more fruits, flowers or other natural, often seasonal ingredients mixed with sugar...

Chia seeds, which are from a flowering plant in the mint family, have boomed in popularity over the past few years for their ability to replace gelatin and eggs in vegetarian diets. Originating from Central America, chia seeds can add crunch when...

Farro is a class of wheat berry that has long been in use in Italian cuisine, where it is appreciated for its pleasant chewiness, as well as elsewhere in the Mediterranean. It actually comes in three varieties from three types of wheat — spelt...

Whiskey has been made in Japan since the 1800s. Though influenced by Scotch, it tends to have lighter, more dialed-in flavors. It’s perfectly suited to be drunk neat or on the rocks, but it is most frequently enjoyed in Japan with club soda and...

The Michelada is a Mexican drink combining beer, tomato juice and spices. Similar to the Bloody Mary, but with lager instead of vodka, it is touted as a hangover cure as well as an easy drinking, low-alcohol warm-weather treat...

This Italian cocktail with the straightforward recipe of equal parts gin, sweet vermouth and Campari was introduced in Florence, Italy, in 1919 as a stiffer version of the Americano cocktail, which is Campari, sweet vermouth and club soda...