There is a reason your grandmother’s sauce never tasted flat. It was because she layered flavor, controlled heat, and ...

Oak aging: The finest wines gain complexity and structure from time in new French oak barrels — each costing $600–$1,500 for just three to four vintages of use. Budget producers ferment and age their ...

With wine consumption down, major California wine companies are laying off workers and shuttering production facilities.

Something about a cocktail made at home never tastes quite the same as from the bar — and the reason whyt comes down to more ...

THE sale of Italian wines in Ireland has remained quite buoyant in recent years, aided significantly by a thirst to pair them with that nation’s cuisine, which has become so popular. We have taken ...

"You need less than a pinch, but when I use it, my food gets compliments every time." View Entire Post › ...

The town has given the OK to a historic farm along East Weatogue Street to expand its wine operation, a project that owner ...

A Bloody Mary with bourbon -- popularly called a Bloody Marianne -- is a revelation, so long as you choose the right bottled ...

With artisan cheesemakers in every corner of the country, there’s never been a better time to be a cheese lover in the U.S.

We all know those who swear by their pre drink choice, but what do they say about them and are they worth giving a try? I, of ...

Tired of your leftovers turning into a dried-out disaster? Stop using the microwave and try these reheating ideas.

By TOM MARQUARDT and PATRICK DARR Much has been written, here and elsewhere, about what drives the price of wine. Why does ...