A Cocktail Is Born

From raw ingredients to tail greatness. (By Jordan Mackay)

Country Breakfast Burrito and Hot Tamales Ice

This week’s mission: a burrito containing everything but pancakes, and a mint revamp of an old-school candy. (By James Norton)

10 Food Tattoos

Food looks just as good in ink. (By Eric Slatkin)

Time for School Lunch

Meals for making your mark on the blacktop.

The Magic of Old Old-World Wine

Tasting the ancestors of Chardonnay and Sémillon. (By Jordan Mackay)

Where Does Your Wine Come From?

Real places versus dreamed-up marketing ploys. (By Jordan Mackay)

Danger: Food Present

Food allergies are on the rise and on the mind. (By Chris Colin)

Infusion Confusion

Why there’s no fruit in your fruit-flavored vodka. (By Camper English)

Root of the Matter

Root beers we dig. (By Regan Burns)

A-List Dropout

Henry Adaniya goes from haute fusion to haute hot dog. (By Mark J. Miller)

Chill and Enjoy

In Australian wines, it’s hot to be cool. (By Jordan Mackay)

Garden Harvest Toasted Chips and Hemp Bliss Organic Hempmilk

This week’s mission: Quasi-healthy chips containing fruit, and nondairy “milk” that tastes like rancid nuts. (By James Norton)

Trash Talk

Your garbage deserves a nice package. (By Louisa Chu)

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil. (By Sara Dickerman)

Warm Beer's No Fun

The best coolers on the market. (By Louisa Chu)