Cooking with wine brings those same qualities to food, adding nuance and flavor that the dish would otherwise lack. Here are a few tips to cooking with wine that will add to the experience.
This beautiful and rambling area just northwest of the city of Lyons, the gastronomic capital of France, is today in the midst of an amazing quality renaissance.
Buying locally grown produce or meat is not only better for you and the environment, it is tremendously beneficial to the local economy.
Some of the most esteemed vintners in the world follow sustainable, organic, and biodynamic farming methods
Alcohol is an important wine preservative, and it can make a contribution to flavour. It is warm, spirity, and very slightly sweet. Today its effect as a wine flavour and structural component is even more noticeable than ever. As for its effects as a stimulant...
Nominated by the James Beard Foundation as 2007 Best Chef: Northwest, Chef Maria Hines specializes in amazing organic cuisine.
The James Beard Foundation’s 2007 Best Chef: South, Chef Donald Link was kind enough to answer a few questions about his life, his restaurants and his food philosophies.
A Cobalt Blue Viking Range was essential because the high-end appliance provides an unexpected burst of color.
U.S. Farm-Raised Catfish is listed by Monterey Bay Aquarium’s Seafood Watch program as a "best choice" due to its abundance and well-managed, environmentally friendly farming practices.
A traveler willing to spend about an hour of pre-trip research will find that one person’s total daily outlay for food and drink in Paris, outside of such ritzy Right-Bank areas as the Champs Elysées and the Opera district, need not exceed $100.