The sweet, the savory and the bubbly

Global warming has blessed cool-weather wine regions with record vintages. But while savoring their gold-medal wines, viticulturists are looking to the future -- and it isn't pretty.

Many producers market bottles with cuteness, but one actually teaches us about the art of the vintner

Rhubarb shouldn't be reserved only for pies: Learn how to make coulis, purées and syrups with this unique red stalk

Why cheese ≠ charcuterie, and other major misconceptions.

Real and imaginary events of interest to readers.

Some are fans of popping a few grapes into their mouth while shopping. Others, not so much

"The better the wine, the stronger the headache"

Steeped in religious lore, the Chicago staple is simultaneously unremarkable and transcendent in its simplicity

Many popular holiday staples are dangerous to pets

Konstantin Frank arrived in the U.S. from Ukraine with $40 and a dream to grow Riesling where it couldn't be done

Many bottles are made with animal products, but you can find ones that aren't

When warmed in butter, raisins grow plump and their flavor goes from cloying and tannic to gently sweet.

By learning how and why wines go bad, you’ll never have to pour another drop down the sink

“He waits until the fields are tended . . . then discards them like a used paper bag"