Winter 2006 Gift Guide

Give like you’ve never given before.

Try Mezcal Again

It used to be that mezcal was thought of as a poor man’s tequila. No more. Great mezcal is now being imported into the United States.

Leaving a Massive Tip

When should you leave more than 20 percent?

Lamb and Red Wine

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds.

Like Botox for Wine

Except these gadgets try to turn young wine old.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

Second Careers in Food ... that Failed

Highway of sorrow paved with brioche.

Winter Cabin Fever

Easy, hearty meals for your next ski getaway.

Cocktail Culture, Las Vegas Style

A bar convention dips to the lowest common denominator.

Bringing Amarone Back

Why has our big love for this big wine waned?

What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names.

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Sure Shot

A shot of cask-strength whiskey warms you up in cold weather.

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.

Budget Gift Guide

Finds for $15 and under.