The Minimalist's Dessert

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets.

What’s the Best Drink to Order in a Dive Bar?

Some safe bets when the liquor is sketchy.

Original Gin

Genever and gin are both flavored with juniper, but that’s where the similarities end.

Bringing Bitters Back

Give your home bar a backbone with homemade bitters.

Low-Rent Umami

This week’s mission: a pseudo-healthy version of ground-beef stretcher, and a chemically enhanced mass-market cookie.

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

Sour Grapes

A vinegar primer.

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Drinks Around the World

Ring in the New Year 24 times over.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Winter 2008 Gift Guide

There’s never been a better time to give.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...