What's the Difference Between Stock and Broth?

It’s a soup stumper.

Why Are Some Dishes Better the Next Day?

Time is a good, cheap seasoning.

Traditional or Modern

Vietti Barolo finds the best of both worlds.

Coffee at Cocaine Prices

Geoff Watts of Intelligentsia Coffee shelled out $33,000 for five bags of coffee. What was so good about it?

Your Sassafras Has Been Neutered

Sassafras contains safrole, a believed carcinogen — so it’s unlikely that you’ll find any in your root beer.

Tasting Barolo Chinato

Take Barolo, add spice, and savor.

Beyond Uncle Ben's

A rice primer.

Italian Hops, Not Grapes

Italy has some beer for you to drink.

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

Beyond Salt and Pepper

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking.

Beer-Flavored Sausage: Genius or Travesty?

This week’s mission: bratwurst with beer flavor already inside.

Tumbler Full of Wine

How to be casual with the vino.

Forget Napa and Sonoma

The best California wines are coming from the Santa Cruz Mountains.

The Vermouth Challenge

That dusty bottle at the back of your liquor cabinet deserves some respect.

Nobody Expects Spanish Brandy

All that glitters is not Cognac or Armagnac.