Want to wow your Valentine this year? Present them with a little lovin' first thing in the morning by learning how to pour a heart into their morning cup. Check out the slideshow for step-by-step instructions on crafting this basic latte art. More

As a general rule, when pairing beer with chocolates, you want to go rich and go malty. The toast, roast, caramel, and chocolate flavors of malt-forward beers are a perfect match for the decadent creaminess of truffles or the bitter bite of high-cocoa chocolate. Tart fruit lambics are also fun partners for chocolate treats: they beautiful balance the richness of creamy ganache fillings. But don't ignore the bitter brews completely: roasty beers can work the way the coffee does with sweets, and in combination with the right dessert, a balanced IPA can be just the thing to make your tastebuds swoon. More

Though it's meant for dessert, this drink isn't too sweet; bittersweet chocolate is balanced with red wine and tart raspberry puree. Smoke-infused cream adds a pleasant marshmallow-like flavor (and a bit of theatrical flourish) but the Despacho is still tasty without it. More

"Do you want to get a coffee sometime?" It's the classic first-date proposal: Even baristas are susceptible to it. (My first-ever date was at a coffee shop—the one I worked at, as a matter of fact. Awkward!) This V-Day, let's talk about what makes that first caffeinated romantic encounter so perfect. More

Urban myth has it that chocolate and Cabernet Sauvignon are wonderful together. Whoever started that one should be slapped. Sweet chocolate causes trouble with dry Cabernet. The only road-tested formula to make chocolate and red wine work is to "add sugar" along with those wine tannins. More

Many Valentine's Day drink suggestions include the use of chocolate-flavored spirits or liqueurs, and this is where things usually go off track (assuming they were ever on the right track to begin with). Chocolate is a beautiful flavor when properly delivered, but most often when the flavor appears in the cocktail realm, it's the kind of chocolate with a chemically saccharine, tooth-achingly sweetness. Let's talk about ways to use chocolate liqueurs without turning your drink into an alcopop. More

Champagne—real Champagne—has unequaled power. Perhaps it's the finesse, the blush of bubbles that carry mineral notes like a stream burbling over stones. The hints of lemon peel and brioche, tea and quince. It's the festive pop, too, that tells us we're celebrating. But this love potion really works because we associate it with happy moments. More

Even if you're not a big fan of bubbly, you can still raise a glass on Valentine's Day. These two cocktails will do the trick, whether you're snuggling with your sweetheart or gathering a group of friends for dinner, getting engaged or smashing a giant heart-shaped pinata with a baseball bat, Jennifer Garner-style. More

To pick the wine that will complement your beef, consider the cut and level of doneness of the steak. If you prefer a leaner steak like filet mignon or some cuts of sirloin, look for a wine with a bit less tannin, because the steak will not have enough fat to soften it. However, a cut with more fat, like ribeye, New York strip, or skirt steak can handle a more brawny wine. More

Chocolate and beer? Together? It may sound like a conspiracy on the part of beer-loving-guys to take back Valentine's Day, but take it from this former skeptic: Chocolate and beer can be an incredible pairing. More