Wine tasting fits in between neighborhood drama and the kids’ bath time.

In a run-down restaurant with fake bark on the walls, we discover damn good borscht.

Some good wine and some good food make prior tensions melt away.

“The clouds parted and God himself handed me a pound of oxtails.”

A magazine publishes Craig LaBan’s photo, adding grist to a high-stakes lawsuit over a steak.

Getting a proper cup of coffee in Eastern Europe is a pain, but we score in Prague.

Gummy worms in pudding, cavewomen with knives, and Sandra Lee.

Flavors and memories are inextricably linked, and that’s especially true—for me—of Gigondas.

A Food & Wine story on the conversion of vegetarians with “ethical” meat has touched off some hostile reactions in the vegetarian and vegan communities.

Can a food be transformed by a 12-hour shift in schedule? And how does it taste with my morning coffee?

The fine Burgundy was a bust with my lamb dish. But two pounds of fresh morels made every difference.

Why do we still face the “pink” problem?

Beers are usually cheap. Except when they aren’t.

The number of people who eschew wheat continues to grow, and now Gourmet is questioning whether there should even be an annual wheat harvest in this country.

A food critic’s shame over her obsession with a very un-epicurean health food raises the question: Does being a chowhound mean compromising your health?