While a glass of wine can transform a meal from common to celebratory, cooking with it presents unique opportunities and ...

While you’ll find schnitzel with noodles and crisp apple strudel on many a traditional tavern menu, there’s more to this city ...

Let’s be honest: Generic gift baskets and bottles of wine are decent gifts for the food and drink lovers in your life. But this year, give them something they’ll actually be excited to dig into. These ...

Winter in Texas rarely signals a slowdown, because even when the air turns sharp and the evenings come early, the state’s ...

If you’re like us and you find peace in the kitchen, you’ve probably found through trial and error what produces the tastiest ...

From perfectly cooked steaks and classic side dishes to cocktails and great atmosphere, these New Jersey steakhouses have it ...

As the winter chill settles over Delhi and the coastal breeze cools Mumbai, the Indian culinary scene is heating up for a ...

Shoofly pie, with its sticky molasses bottom and crumbly top, is a must-try Pennsylvania Dutch treat. Small family restaurants serve hearty breakfasts with homemade sausage, eggs from nearby farms, ...

The crisp Pinot Gris and Sauvignon Blancs from Willamette Valley vineyards are particularly well-suited to the oysters and lighter fish dishes. The beer selection highlights Oregon’s renowned craft ...

From New York Times Cooking: The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Texture, balance, and ...

Few dishes ignite as much debate as carbonara, where even the mere suggestion of adding cream or swapping guanciale for pancetta (or – gasp! – bacon) can spark national outrage. Yet in Rome, one young ...