Celebrity chef Einat Admony writes about learning to cook in her new book, “Shuk,” and shares a recipe for Persian beef and duck meatballs in walnut-pomegranate sauce.

We look at the famed drink that has started 1,000 arguments and also a new Martini book by Robert Simonson.

The lead bartender at the Commons Club inside Virgin’s San Francisco hotel tackles our speed round of questions.

Rosie Schaap writes about award-winning sommelier Roger Dagorn and his superb hospitality in her new book “Becoming a Sommelier.”

A top bartender shares his steps for creating a delicious and bespoke frozen cocktail.

We examine the phenomenal growth of hard seltzer and predict its staying power.

The executive chef of New York’s Le Coq Rico tackles our speed round of questions.