A bacon-themed alarm clock may be the most exciting new productivity accessory since the electric stapler.

El Coqui is the real deal.

Text messaging may spell the end of the old-school restaurant pager.

To better understand matching wine with food, I turn to Evan Goldstein’s Perfect Pairings.

A new-world Riesling to get behind.

Fast-food insiders predict that we’ll soon see exotic new spices, complex cooking methods, and even molecular gastronomy at chain eateries.

The test kitchen loves doing recipe research.

Learning about Beaujolais Nouveau—great in the abstract, not so great in the concrete.

Food that takes the shape of what it’s stored in.

When bringing a bottle to a restaurant, is it standard practice to offer the sommelier a taste?

A beloved NYC institution gets the hammer and buzzsaw treatment from one of the city’s biggest daily papers.

Tenju Tea House will show you the way.

Hybrids or heirlooms? How about both?

The subtle pleasures of sarashina.

Ravenous from skipping supper last night, I did a double breakfast in Asheville, trying two places touted on Chowhound.com. First I hit the hippy-dippy Sunny Point Cafe (625 Haywood Road, Asheville, North Carolina; 828-252-0055).