Some attribute the origin of the pecan pie to the French colony of Louisiana, while others claim that this pie is a recipe that was entirely invented by Karo to promote their corn syrup. One thing is certain, whatever its origin of pies, pecan pie only appeared in cookbooks in the early 1920s.

 

As the coronavirus pandemic closes businesses and shuts people into their houses, it seems that everything old is new again: chain letters, sourdough baking, and puzzles.

 

As Guadalajara-based mixologist Andres Ismael Moran Gutierrez says of tequila, “sip to taste, shoot to waste,” though we don’t have to tell you that tequila is a spirit worth sipping slowly, neat or in a cocktail.

 

We all cook with red wine, adding a glug or two to enrich pan sauces and stews, but did you know you can bake with it a well?

 

The wine world and the horror world rarely collide—save for one infamous line in The Silence of the Lambs.

 

These hard, crunchy cookies are meant for dunking in espresso or Vin Santo.

 

Though Bob Dylan doesn’t often give interviews or appear in public (not even to receive the Nobel prize) the folk music hero has briefly returned to the spotlight to launch a new line of whiskey called Heaven’s Door Spirits.

 

What is the best thing you ever found inside an Easter egg? Chocolate? Jelly beans? Maybe a couple of quarters? None of that compares to what’s inside the icy eggs served at Alexandria, Virginia’s Jackson 20: booze.

 

Tequila, the Mexican spirit made from blue agave, is one of the world’s most beloved yet misunderstood liquors.

 

Beer lovers beware: Here is a challenge you might not want to take on.

 
 
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