Elsewhere in the Bitter Universe: Here Are 6 More Bitter Liquors That You Should Know

The 9-Bottle Bar was an exercise in restraint — short sonnets of cocktails created out of a limited palette. Many classic cocktails only need a few ingredients, and these nine bottles cover quite a lot of ground. But even the most elemental cocktails usually need something beyond the liquor cabinet — lemon juice, simple syrup — and plus, what if you’re ready to branch out? Here’s a look at the a few more good things to keep in your bar cabinet, if you have room for one more bottle or two.

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   1. ​The 9-Bottle Bar Guide to Eggs in Cocktails

   The 9-Bottle Bar

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   2. A 9-Bottle Bar Extra: Grenadine

   The 9-Bottle Bar

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   3. Elsewhere in the Bitter Universe: Here Are 6 More Bitter Liquors That You Should Know

   The 9-Bottle Bar

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   4. Exploring Bottle No. 10: Absinthe

   The 9-Bottle Bar

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   5. Exploring Bottle No. 10: Campari

   The 9-Bottle Bar

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Open Top Posts of 2013

We love looking back over the past year, and as we wrap up our review today, it’s time to look at the top things you wanted to cook, eat, and talk about in 2013. Let me give you a little hint: many of them are the essentials, the everyday basics. (It was the year of the pork chops and baked potatoes around here, let me just say.)

But many of you were branching out, too — making kimchi for the first time, experimenting with green juices. And some of you were thinking about cooking up a kitchen, as our IKEA kitchen renovation report also made the list. Read on — are these the things that you wanted to cook (and eat) in 2013? And tell us — what are you excited about for 2014?

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There were a lot of food trends that came and went this year – the horse meat scare near the start of 2013, strange yet wonderful taco shells (bacon weave anyone?), and the Scandinavian invasion, but nothing comes close to Dominique Ansel’s Cronut. Here’s a look back at the darling of the pastry community, and other food trends and stories of 2013 .

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Q: I’ve read around about reusing pickle brine for some recipes, but are there any uses for canned artichoke brine?

Sent by Kevin

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What did you want to cook, eat, and read about through the months of 2013? We always find it instructive and entertaining to look back over the past year and see what you loved.

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There are a lot of puzzling kitchen tools out there, unearthed from thrift stores, yard sales, or the junk drawer at home — but those aren’t the only mysteries our readers helped solve this year. From unidentified herbs to wonderful (yet utterly mystifying) meals enjoyed in Iraq long ago, here are the year’s most intriguing reader questions about mysteries in the kitchen.

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What would a new year be without great resolutions! Tiny hopes and aspirations that give 2014 new life, a new slate to work on. This year The Kitchn editors PROMISE to plan ahead more for meals during the week, and pack more satisfying lunches for work. Tell us, what are your cooking resolutions for 2014?

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