Sake. You might only know it from Sapporo bombs or overheated swill from all-you-can-eat pan-Asian buffets. But if you get a beat on its basics, it’s the smoothest, sexiest, slickest libation. We’re going to demystify sake, and make you that sashimi-pairing, worldly boozehound we know you can be.
The big yellow Gourmet cookbook is one of my go-tos for weekend dinner planning. Now the entire contents of Ruth Reichl's culinary bible are on a free iPhone app—one that makes shopping lists for you.