Stemware clips make eating and drinking a breeze.

First-time hostess considers burying the dinner party, not praising it.

A garlic gadget worth ordering.

But easy to drink.

Olive oil for your skin.

There can be a fine line between enjoying wine and enjoying it too much.

How to make traditional Japanese onigiri: It’s harder than it seems.

What food is in and what’s out, at a glance.

Bring the lab into your kitchen.

They’re tiny, perfect, hot, and civilized.

Which whisk is the right one?

Out of the salad bowl and into the fire.

Saveur details a promising revival of America Eats, an ambitious WPA project from the ’30s and ’40s.

Sake goes head to head against Smirnoff Ice.

The reviews are in for Harold Dieterle’s Perilla, and they’re kind of eh.