Eat Well and Save

Tips for spending less on good food.

Please Pass the Dijon

Oregon Chardonnays find their footing with a different clone.

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

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.

Mysteries of Tempeh Revealed

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

The Secret Ingredient Every Chef Uses

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

Bringing the Bee to Its Knees

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

Chocolate Croissants and Peppermint Mocha Frap

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

Lamb and Red Wine

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

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in.

Oven Ready Turkey and Tofurky Roast

This week’s mission: way-too-quick-cooking real turkey, and a gussied-up vegetarian protein.

Salty, Dark, Distinctive

All soy sauces are not created equal.

Northern Light

Washington state’s Cabernets benefit from long hours of sunlight.

10 Ways to Barter for Food

I’ve got zucchini if you’ve got tomatoes.