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Appalachian Amaro
At Eda Rhyne, Chris Bower and Rett Murphy are making amaro that pays tribute to Appalachian folk medicine.
6 Ways to Sundae
Once a standby at five-and-dime soda fountains alongside egg creams and brown cows, ice cream sundaes have started stealing the spotlight on dessert menus at many of our favorite restaurants across the nation.
Raising the Bar
WINE BARS AROUND THE WORLD ARE SERIOUSLY UPPING THEIR FOOD GAME. THE RESULT? DELICIOUS, SATISFYING DISHES THAT PAIR PERFECTLY WITH YOUR FAVORITE GLASS OF WINE.
GROWING A LEGACY
HOW TWO WANDERING WINEMAKING SISTERS FINALLY FOUND THEIR VINEYARD
Even Eats SICILY
A research trip to the island with chef Evan Funke is a deep dive into Sicilian foodways.
Wine in the Wild Washington's Lake Chelan has long drawn visitors with its beauty, but now there's another reason to visit: its wine.
WHY ARE THERE LEGENDARY BOOKS ABOUT RIVERS but not lakes? I'll take the latter every time.
42 Best Red Wines for Fall A harvest bounty of bottles to fit every autumnal need
CHILLED REDS FOR COOL DAYS
Open Sesame Halvah is the secret to these craveable cookies from 2022 F&W Best New Chef Warda Bouguettaya.
I LOVE CHOCOLATE AND SESAME SEEDS TOGETHER. One of the first cookies I made growing up in Algeria was a batch of old-fashioned no-bake cookies with toasted sesame, which I rolled into balls and dipped in chocolate.
Grissini Grandeur Barbuto's Heather Miller shares the secret to slender, crisp breadsticks.
VETERAN PASTRY CHEF Heather Miller has been making grissini at Barbuto, New York's West Village institution, for as long as she can remember.
The Rainbow Road
Colorful Swiss chard is one of the most reliable (and beautiful) vegetables to grow at home.
The Cooks' Books
Professional cookbook writers share the new fall cookbooks they're most looking forward to.
Epoisses Meets Its Match What to pair with a cheese that's considered the ultimate wine killer
ONE OF THE CHEESES I LOVE BEST is a real stinker to pair wine with.
A Better Bar Cart
How to make your bar cart the star of your next get-together
Alternabubbles for Everyone Haven't had a pét-nat yet? Now's the time.
Have pét-nats become... Normal? This is a question I have been pondering recently.
COOKING HIS WAY HOME
AT KANN IN PORTLAND, OREGON, GREGORY GOURDET OFFERS A DEEPLY PERSONAL INTERPRETATION OF HAITIAN CUISINE.
OH, SING TO ME OF OK
THE WORLD IS BLESSED WITH A BOUNTY OF POETRY ABOUT OKRA, and this does not surprise me in the slightest.
The New New England A wave of ambitious eateries is cresting on Massachusetts' North Shore.
DUCKING INTO NIGHTSHADE NOODLE BAR from an industrial street on a chilly Sunday in Lynn, Massachusetts, I was unexpectedly greeted by a verdant oasis.
Cans for a Crowd How to stock your cooler to please even the pickiest partygoer
\"NOTHING WILL RUIN A WELL-PLANNED GOOD TIME like a cooler full of crappy things to drink,\" says Derek Correia, president of Reserve Bar and the recently launched GetStocked, a site specifically for canned and bottled drinks.
Shrimply the Best Why seafood lovers are pining for Santa Barbara spot prawns
WHEN CHEF DOMINIQUE CRISP OPENED his first restaurant in Pasadena, California, he did it with the intention of running spot prawns, especially from Santa Barbara, on his menu as much as he possibly could.
Durian Devotees This spiky South Asian fruit sparks a following like no other.
To Follow a Fruit A conversation with Lindsay Gasik, who chases durian season around the globe
THE BARBECUE OF CRADLE
CELEBRATING THE ROOTS AND EVOLUTION OF CARIBBEAN BARBECUE
GAME CHANGERS
Meet the 15 people and companies changing the way we eat and drink for the better.
An Oral History of the Food & Wine Classic in Aspen 1983-2023
Editors, organizers, celebrity chefs, and other insiders reflect on the history and evolution of the most influential and best food festival in America.
THE ESSENTIAL MAGIC OF JACQUES PEPIN
Jacques Pépin, one of the food world's living legends, reflects on a career that spans nearly eight decades.
Making Waves
A new generation of Indian restaurants and bars is reinvigorating London’s dining scene.
The Agave Advocate
David Suro-Piñera wants more U.S. consumers to know the wide world of agave-based spirits.
Wine Beyond Borders
Get to know emerging global winemakers with Go There Wines.
Smoke and Ice
Cold smoking is the key to next-level summer spreads.
How to Celebrate Your Birthday in a Restaurant
What to bring, what to pay, and when to go home
Elevate Your Cakes
Our favorite cake stands for taking your desserts to the next level