The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Pastry Puffs That Look Catered

This week’s mission: pseudo-elegant frozen pastry bites, and Wheat Thins with more fiber.

The Minimalist's Dessert

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets.

Burden of Proof

When compared with, say, a typical 86-proof cognac, your typical wine would seem about as threatening as a bottle of Evian —right? But the alcohol level in wine varies.

Another Excuse to Eat Chocolate

This week’s mission: single-origin candy bars.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Fashionable Food: Sausage-Stuffed Dates

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

In Defense of Cheap Liquor

Does your expensive bottle of choice stand up to the lime and sugar test?

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

Hot for Korean Barbecue

Ungringo your grill.

Canned Beer That's Actually Good

Craft brewers see sense in cans.

Raiding Harrison Ford's Liquor Cabinet

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