Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty.

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

Lamb and Red Wine

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

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country.

Bring It

The best rolls and cases for carrying your knives.

Pack Your Knives and Go

Cooking vacations that steer clear of the tourist traps.

Bark If You Like It

What to cook for the dog that eats everything.

Make Your Own Tofu

A homemade version of the vegetarian centerpiece.

Glass Warfare

One bartender, one tail, and one fierce competition.

Salty, Dark, Distinctive

All soy sauces are not created equal.

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.