"An analysis of over 4000 wines entered in 13 U.S. wine competitions shows little concordance among the venues in awarding Gold medals. Of the 2,440 wines entered in more than three competitions, 47 percent received Gold medals,...

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

Aging suds in oak casks comes back in style.

Just curious...I won the grand prize last year and placed this year but was curious to see who was lucky and inovative enough to win this year and get to go to Disney. The site said it would post the winner but I havent seen any...

Sam Hayward of Fore Street on unpretentious, unctuous eats.

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

I went a few years ago and vowed never to return. It was horrendously crowded (this was at Fort Mason) and the selection of wines being poured was mostly low quality mass-produced supermarket wines. Save your money for Rhone...

All the good stuff, plus how to fry a turkey without burning down the house.

From Christmas goose roadkill to staplers encased in Jell-O, some of our favorite food-related incidents from the show.

What’s worth doing in the Napa Valley: a travel guide to the wine country.

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.

Touring bourbon distilleries in Kentucky.

There’s never been a better time to give.

A primer on Persian, a.k.a. Iranian, food.

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.