ALCOHOL

Rum isn't just the preferred drink of pirates: For more than 300 years, the booze was also part of the daily rations of sailors in Britain's Royal Navy.

Who knew drinking games had such a long and sozzled history?

There's more than the mixing of two great things—booze and food—that makes drunken dishes that much better. The scientific properties of alcohol make the final product even greater than the sum of its parts.

You don’t have to hit the road—or even leave the couch, really—to experiment with the ancient science of flavor pairing.

Next time you backpack Europe, it may be a good idea to take along your closest Canadian friend. You just might end up with all the free beer you’d ever want.

Ever use the expression “my eyes were bigger than my stomach”? This list of some of the world’s largest food really puts that maxim in a new light.

A new strain of yeast being used by Rogue Brewery in Newport, Oregon, came from a mostly unlikely place—the master brewer’s beard.

Before it was called PBR or even Pabst, the official beer of hipsters, old blue collar Wisconsinites and Frank Booth was brewed under the name Best Select, starting in 1875.

Alcohol is a vasodilator. When you have a drink, the volume of blood brought to the skin’s surface increases, making you feel warm.

Maybe you’ve heard a bad bottle of wine being described as “corked.” This is the fault of TCA, a chemical compound that contaminates wine barrels and corks, giving vino an odor similar to Grandma’s dirty basement or a wet dog. Corked wine isn’t pleasant,

You lie down to get some sleep after a long night of drinking, and the room seems to be spinning uncontrollably. Why does this happen?