Cooking, Food, Wine & Spirits

Like his London restaurant, The Dock Kitchen, Stevie Parle’s first cookbook, My Kitchen: Real Food from Near and Far, is unconventional.

There are some books that one needs to buy the new edition of every year. The Gambero Rosso Italian Wines series is one of those sets.

Following Phileas Fogg’s route, with detours thrown in for more tasty bites, food and travel writer Nan Lyons offers a tour of her favorite stops in Around the World in Eighty Meals.

When traveling through Pennsylvania Wine Country, one encounters a number of unexceptional wines.

The Food Substitutions Bible does not, at first glance, look like a book to snuggle under the covers with and read for a while.

The cover gives a sense that Swallow This is going to be different: A totally bald guy in a tuxedo is chugging straight from a bottle of Château Lafite.

If “one-pot dishes” makes you think just of soups and stews, One-Pot Dishes for Every Season aims to widen your horizons.

Critics have been lamenting the decline of French cooking for years.

How would you define a cake? Do churros, sweet tamales, empanadas, baklava, or saffron buns come to mind?

There are basically three tracks that someone wishing to earn credentials in the world of wine can follow: The wine educator track, culminating in the Certified Wine Educator; the wine business tra

Critics have been lamenting the decline of French cooking for years.

We can only hope that the bacon craze, now a bit revolting in its ever-so-American excesses, has passed its peak.