Perfect Summer Reds

Not summer whites or summer rosés.

Sangiovese, 100 Percent

The oft-maligned grape, with a little work, can make good wines.

The Syrah Boom That Wasn't

Why do people think this wine sucks? And does it?

Nobody Expects Spanish Brandy

All that glitters is not Cognac or Armagnac.

The Magic Numbers

One man blends his way to the perfect bottle of wine.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Two More Top Chefs Down

Marisa Churchill’s hard Knox and Josie Smith Malave’s unamused bouche

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns.

Brains, Intestines, Pizzle

It’s what’s for dinner.

What's Killing Australian Wine?

Jam overdose poisons a national industry.

Burgundy, High and Low

Sure, the great ones are expensive. But you can find good, inexpensive bottles.

Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners.

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast.

Snack Time for Lazarus

This week’s mission: superfood bars and stovetop comfort-food kits.

Syrah from Somewhere in Between

Look for wine bargains next door to the big names.