Diet Craft Beer for the Oxymoron

This week’s mission: low-cal craft beer and baked beans for barbecue. (By James Norton)

Why Does Pepper Make You Sneeze?

It irritates the mucous membranes. (By Andrea Ortiz)

Beer-Flavored Sausage: Genius or Travesty?

This week’s mission: bratwurst with beer flavor already inside. (By James Norton)

Why Don't More Beer Bottles Have Twist-Off Caps?

Oxygen is the enemy. (By Nicole Solis)

Fork on the Left, Knife on the Floor

Designers reinvent the table setting. (By Michele Foley)

Alcohol Plus Vitamin C

Citrus gives winter tails a summery kick. (By Jordan Mackay)

Robert Parker's Wine Ratings Creep

The numbers are edging up, but their relevance is going down. (By Jordan Mackay)

What's the Difference Between Brown Sugars?

What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)? (By Michele Foley)

Why Aren't There More Good Microbrews in Cans?

Glass is cheaper. (By Joshua M. Bernstein)

A-List Dropout

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

Deck the Halls with Beer

Holiday brews cheer the American beer market. (By Heather Shouse)

Something More Than Crappy Pilsner

While there is no brand of American pilsner distributed nationally, several excellent examples have popped up on the micro and regional levels. (By Jordan Mackay)

Ginning Up the Gin Market

Is the gin renaissance a false phenomenon? (By Jordan Mackay)

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)

Good Imported Wines Under $10

Save money and drink well. (By Roxanne Webber)