Pepper Is the New Salt

Eight best bets for sneezing and seasoning.

Polite Society in the Hamptons

How to be a good weekend guest.

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions?

King of Chaat

A Q&A with the reigning gol gappas vendor of Delhi.

Fashionable Food: Sausage-Stuffed Dates

Who’s making it and how you can make it yourself.

See Recipe on Back

Concoctions cribbed off the back of a box that are good enough to pass as your own.

Tumbler Full of Wine

How to be casual with the vino.

Fancy Brewski

Bartenders mix creative tails with beer.

Spirit of Peace

Aquavit calms the stormy waters swirling between gin and vodka.

Sippin' Yak

Cognac and Armagnac converge in consonants but diverge in style.

RSVP to My Damn Invite!

How to get your friends to tell you if they’re coming.

Ports to Call On

Somewhere between ruby and vintage lies late bottled vintage port.

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy.

Sparkling Shiraz: A Confession

It’s not cool, but I like it.

Traditional or Modern

Vietti Barolo finds the best of both worlds.