It’s common knowledge that whiskey gets its color and most of its flavor from the process of barrel aging. Barrel aging is one of the defining characteristics of the spirit, but is that process ...

Forbes contributors publish independent expert analyses and insights. Emily writes about what’s in your glass and why it matters. Gin is often celebrated for its crisp, botanical-forward flavor, but ...

Add Yahoo as a preferred source to see more of our stories on Google. Aged cheeses can sit for anywhere from a few months to several years. (Photo: Jasper Hill Farm) Cheese is great mixed into salads, ...

When one thinks of “aged” spirits, gin isn’t typically at the top of the list—or on it at all. And while “aged gin” wasn’t until recently a recognized category (more on that below), it didn’t stop ...

Some restaurants wet age steak to infuse unique flavor into cuts of meat, while others prefer dry aging to develop richer bites. Yet somewhere along the continuum of wet aged and dry-aged steak lies ...

When it comes to beef, price tags can be deceiving. While cuts like ribeye and filet mignon often steal the spotlight, some of the most flavorful and satisfying options are the ones that cost far less ...

You've probably heard of dry aging. It's an extremely popular technique wherein meats are kept in a climate-controlled environment for weeks or even months on end to tenderize and concentrate their ...

Dylan Ettinger is a Los Angeles-based writer specializing in spirits, cocktails, and coffee with hands-on experience visiting distilleries and bars across the US, Europe, Mexico, and the Caribbean.

Cheese is great mixed into salads, served on top of crackers and added to charcuterie boards, but understanding the difference between various types of cheeses — especially aged and non-aged cheese — ...