On Tomatoes and Wine

Slice ’em if you’ve got ’em.

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.

Slow Spirits

If booze is to be slow, it has to be right.

A Real Summer Red

Lagrein is lively and peppery.

Local Fizz

Go locavore with soda pop.

Hosting Your First Passover

Because your ancestors had it harder than you, so honor them.

Not Just Rioja

Wines from the Spanish region of Priorat are the new cult find.

Nobody Expects Spanish Brandy

All that glitters is not Cognac or Armagnac.

The Wines of Alto Adige

Perhaps the greatest whites in the world.

Rosé Double Standard

Why do we judge it more lightly?

Making Roux

A nutty-flavored thickener used in gumbo and several other New Orleans–style dishes.

10 Exotic Salts

Fun, fancy versions of the kitchen staple.

Fake Accent

Some foods you think are “ethnic” actually aren’t.

Dinner Parties on the (Ultra) Cheap

Three multicourse bashes for eight.

The Magic Numbers

One man blends his way to the perfect bottle of wine.