Ordering a drink at the bar can be stressful if you don't know what all the terms mean, so here's what you should know about call, well, and top-shelf drinks.

“Non-alc drinks are often more expensive and time-consuming to produce than their alcoholic counterparts due to de-alcoholization technologies [and] the difficulties of shelf stability without ...

By 1995, after all that effort, shelf-stable milk still accounted for less than 1 percent of the U.S. milk market. As of 2020, it made for 3 percent, according to the analysis firm Verified Market ...

Top-shelf spirits are a waste of money in sugary drinks, and premium tequila isn't great for shots. Ordering wine by the glass isn't a good value if you drink enough to justify getting a bottle.

Shelf-stable food items like spices, nuts, coffee and spice blends can be packed in carry-on luggage, while sauces, marinades and oils can be brought home in checked luggage.

Ditching alcohol in the first month of the year has become a trend, but the beverage industry sees opportunity in non-alcoholic drinks beyond just Dry January.