The Other Pinot

Pinot Gris is a perfect spring wine.

Holiday Central

Recipes, menus, gifts, and entertaining tips for all your celebratory needs.

Overlooked and Misunderstood

The building blocks of the kitchen should get a little more attention.

Pomegranate Raspberry–Flavored Beer

This week’s mission: new hot-weather macrobrews.

Surgery in the Kitchen

Tiny tools help with obsessive details.

Injectable Marinades and 100-Calorie Snacks

This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes.

Beyond Salt and Pepper

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

Waiter, There's a Pig's Ear in My Soup

Your chef might be slipping you some offal.

Thanksgiving Wine Pairings

For all budgets and tastes.

Winter Cabin Fever

Easy, hearty meals for your next ski getaway.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate."

Mistakes Were Made

And lessons learned—25 tips from new cooks.

The Raw Deal

As raw food goes commercial, purists cry foul.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.