More Champagne!

Behind the expansion of the Champagne AOC. (By Jordan Mackay)

It's Not Champagne

But it might be better, cheaper, and worth exploring. (By Jordan Mackay)

Sippin' Yak

Cognac and Armagnac converge in consonants but diverge in style. (By Jordan Mackay)

Luxury Wine for Less

Semifancy wines to drink over the holidays. (By Jordan Mackay)

Don't Hate on Chablis

It’s like Chardonnay, without the oak. (By Jordan Mackay)

Recession-Proof Wines

You can still drink well on a budget. (By Jordan Mackay)

On Tomatoes and Wine

Slice ’em if you’ve got ’em. (By Jordan Mackay)

Wines that Won't Get You Drunk

Alcohol level is one of the more-discussed subjects in the wine world. (By Jordan Mackay)

Hold Your Wineglass the Right Way

Get your grubby fingers off. (By Jordan Mackay)

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. (By James Norton)

What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names. (By Lessley Anderson)

Mushrooms Will Save the World

And other findings from Taste^3^ 2007. (By Meredith Arthur and Lessley Anderson)

The Magic Numbers

One man blends his way to the perfect bottle of wine. (By Daniel Duane)

Your Beer Smells Like Goat

Beer geeks revel in weird, funky wild ales. (By Lessley Anderson)

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.