[The Second Glass] 
Will the real red wine grape please stand up?
It's time to clear up a little misunderstanding: Shiraz and Syrah are the same grape. This is one of those things that can confuse the crap out
[Eats] 
Three pastry chefs hit the sweet spot
Pastry chefs are the unsung heroes of the kitchen. They come in early and stay late. They're rarely listed with top billing on the menu.
[LUPEC] 
Eat your heart out, Sour Appletini
On August 15th, the DeKuyper brand bottled its 5 millionth case of Pucker, a sour apple liqueur that tastes of Jolly Ranchers, looks like Ecto Cooler <1--break-->and is the key ingredient in the Sour Apple Martini. In honor of this momentous occasion, the LUPEC ladies introduce you to a different breed of apple spirit: Applejack.
[The Second Glass] 
Sip into something more comfortable
As boutiques begin stocking their fall collections, it's also important to start changing what you put in your glass.
[LUPEC] 
Sloshed? Pish posh!
Born in England and reinterpreted in New Orleans, the Pimm's Cup is the perfect cocktail for an August afternoon. This classy beverage pairs well with
[Eats] 
When cheesecake cops a 'tude
Did you own a Cabbage Patch doll or a Tamagotchi as a kid? Or once stocked your closet with slap bracelets or Starter jackets?
[The Second Glass] 
Drinking wine al fresco tastes fiiine
Before summer slips away, it's time to start taking full advantage of the warm weather by bringing your libationary pleasures outdoors!
[LUPEC] 
We're crushing on ice
If you believe the following, this column's for you: A large ice chunk or cube looks good in a glass of whiskey. Crushed ice makes a perfect Julep. It's fun to beat the hell out of ice in a bag.
A world without ice implies no cold drinks—and that would be a terrible, terrible world. So here's a nod to the frozen stuff and a few fun gadgets to enhance your drinking pleasure.
[Eats] 
Edition: Brighton Center
The near-universal complaint about franchise coffee shops is the uniformity. While their consistency might make pit stops comfortable and familiar from Fitchburg to Saugus, that sameness can be depressing. This week's Café Klatsch—an ongoing spotlight on quality independent caffeine outlets facing the corporate monolith competition—covers the hotbed of java activity in Brighton Center.
[The Second Glass] 
How to order wine blind
It's happened to everyone: You sit down in a restaurant, receive the wine list and—after glancing over the options—concede that you might as well be reading hieroglyphics. Not a single wine rings a bell; with hundreds of choices, you begin to panic. Believe it or not, there are many options at your disposal. Chill out, order a round of strong cocktails and let's get started.
