The cans are hard to miss. Bright red, neon green, glowing yellow. At most grocery stores, they sit at about thigh height, in colored tins large and small, surrounded by countless other jars and bottles of corporate salsa. You’d likely recognize the throwback logo (it’s the one with the hand-drawn …

While 2020 — the year of So. Much. Cooking. — might be remembered recipe-wise for sourdough, none of us could have made it through quarantine on bread alone. Among Eater editors, shelter-in-place got us into our home kitchens like never before and, naturally, we’ve depended on some recipes more than …

One of the biggest problems I have when it comes to making cocktails is, uhh, making them. Cocktails, even simple ones, are a pain in the ass; they require things like multiple ingredients, garnishes, measuring implements, and of course when pouring whiskey or lime juice out of whatever bottle you …

It’s not surprising to find a bartender in the kitchen. Many drink recipes call for eggs from the refrigerator, spices from the cabinet, and every manner of cooking appliance to create specialized cocktail ingredients. Bartenders at restaurants have been known to pilfer kitchen scraps for ingredients to infuse tinctures and …

For me, it started this summer, when I was flipping through the 1961 edition of The New York Times Cookbook. Pears were in peak season, and I had just bought half a dozen from my neighborhood fruit stand. I came across a recipe for pears a la Bordelaise, which called …