Sake 101 for the Sake Virgin

I recently had the pleasure of attending a sake tasting in the Food Network Kitchens hosted by Timothy Sullivan, a " Sake Samurai" and founder of UrbanSake.com. I think I was likely the least educated about sake at the table -- I was a total sake virgin. Thankfully, Timothy had some great takeaways to make sake more approachable for someone like me.

Sake: It's More Like Beer Than Wine

When Timothy asked if we thought sake was more comparable to beer, wine or spirits, I voted for wine. But it turns out, sake is more like beer. Both beer and sake are made from fermented grains and need a brewing process to convert starch to sugar (whereas with wine, the sugar comes from the grapes). In the case of sake, the grain used happens to be rice.

To quote Timothy: "It's built like a beer but drinks like a wine."
It Takes a Grid to Understand Sake

Well, this tip doesn't exactly make sake seem that approachable. But Timothy's grid actually demystifies sake and will help you understand how to order it in a restaurant.

Next Up

Essentials: Chocolate Basics

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to know a few clever tasting terms.

25 Ways to Use Tahini

This rich and slightly bitter paste stands on its own as a salad dressing, marinade and even as a cooking sauce for meat.

25 Ways to Use Pomegranates

There’s no harm in adding some extra antioxidants to your new year with the following recipes.

25 Ways to Use Fava Beans

If you've been intimidated by the big bad broad bean for too long, try out these 25 fava-filled recipes.

On TV

So Much Pretty Food Here