Thankful for Burgundy

It’s a special treat to taste these Thanksgiving-friendly wines in their true habitat.

My Summer Wine Love

This year, it’s Rueda.

Make Your Own Tofu

A homemade version of the vegetarian centerpiece.

Please Pass the Dijon

Oregon Chardonnays find their footing with a different clone.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Bring On the Bubbles

A primer on champagne.

Bringing the Bee to Its Knees

Think every squeeze bear is filled with the same sweet golden goo?

Mysteries of Tempeh Revealed

This week’s mission: a seasoned meat substitute, and fancified potato buds.

Lamb and Red Wine

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

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them.

Eat Your Greens

Veggie-phile cookbooks for carnivores and vegetarians alike.

Raiding Harrison Ford's Liquor Cabinet

Table 8’s Govind Armstrong still makes time for friends (and mischief).

What Else Besides Corn Pops, and How?

Steam is powerful stuff.

Chocolate Croissants and Peppermint Mocha Frap

This week’s mission: frozen pastry with magic rising power, and seasonal Frappuccino in a bottle.

Cooking with Spring Ingredients

Eating and drinking with the best of this season's produce.