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If cooking, hosting, guesting or eating at Thanksgiving has you stressed, The Sporkful is here to help, with assists from Mo Rocca, NY Times food editor Sam Sifton, and drinks maven Rosie Schaap.
Water is H2O. When you add CO2 it produces carbonic acid, which accounts for seltzer's taste. At first I thought that made it something other than water, because it's not simply H2O anymore. But by th
Take your shindig to the next level by classing up your cocktail service. And don't be afraid to make frozen drinks in the winter. Seasons are just a construct, man.