Soy Cheese That Isn't Hateful

This week’s mission: shelf-stable chili and fake cheese fragments.

Bring Wine, Pay Double

Do restaurants ever waive corkage fees?

Hold Your Wineglass the Right Way

Get your grubby fingers off.

Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves.

How to Prepare for the Meal of Your Life

Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how?

BYO Whiners

With corkage fees, it’s a battle between diners and restaurateurs.

Luxury Wine for Less

Semifancy wines to drink over the holidays.

From Me to You

Your host and hostess deserve your thanks.

Bad Dinner, No Tip

Is it ever OK to stiff the waitstaff?

Rosé Double Standard

Why do we judge it more lightly?

Beer and Cheese

Forget wine: This is the perfect pairing.

Low-Rent Umami

This week’s mission: a pseudo-healthy version of ground-beef stretcher, and a chemically enhanced mass-market cookie.

Leaving a Massive Tip

When should you leave more than 20 percent?

The Chardonnay Conundrum

It can be so good, and so very bad.

Your Dish Is Unwelcome Here

Don’t bring food to a dinner party.