Oven Ready Turkey and Tofurky Roast

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

Northern Light

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

Please Bring an Elaborate Dessert

What’s the right answer to "Can I bring anything?"

Deck the Halls with Beer

Holiday brews cheer the American beer market.

10 Ways to Barter for Food

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

The Other Pinot

Pinot Gris is a perfect spring wine.

Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers.

Meat at Your Door

Bypass the supermarket and buy it direct.

Tumbler Full of Wine

How to be casual with the vino.

Your Beer Smells Like Goat

Beer geeks revel in weird, funky wild ales.

Fungus Amongus

Coming soon: American-grown truffles.

The Spice That Binds

A vanilla primer.

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.

Food Blog Heaven

We could browse these recipe-focused websites all day.

What Happens to Wine as It Ages?

Older isn’t always better.