Serve Wine, Make Wine

Sommeliers leap from restaurant floor to vineyard.

Toaster Pastries Fit for a Monk

This week’s mission: ready-made meals for gluten allergy sufferers and a healthier alternative to Pop-Tarts.

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it.

Great Grater, and Now Greater Graters

Microplane changed cheese graters forever. It just keeps getting better.

The Conference You Wish You Went To

A report from Tales of the tail.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

If It Ain't Dark, It Ain't Chocolate

The gourmet chocolate trend has spawned dark-chocolate snobs.

I Made that Spam Pudding You Love!

Can you undo a false food compliment?

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

Tony Bourdain Would Pimp for Prada

The No Reservations star shares his plans, real and imagined.

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention.

The Magic Numbers

One man blends his way to the perfect bottle of wine.

Waiters Refilling Wineglasses

Should they or shouldn’t they? The controversy continues.

Drinking and Eating at Vancouver Izakayas

A raucous crawl through Japanese small-plates-and-beer joints.