A couple recent developments in the science of wine are noteworthy. In the never ending debates about terroir and minerality, studies by geologist Andrew Maltman
Guilty Pleasures (and how to get the most out of them)
All of us have them. Pleasures we shouldn’t enjoy but we just can’t help ourselves. Food tends to be the most common source although music,
Budget Wine: Straccali Chianti 2011
This is a very straightforward Chianti. Nothing too complicated or deep; just a good table wine. Bright cherry, with soft baked earth and clove notes
Amuse Bouche
News from the world of food and wine that you might have missed this week. As summer is heating up here are some recommendations for
Receipe of the Week: Vegetable Pancakes and Ginger Syrup
Who decreed that pancakes must be a doughy, one-dimensional breakfast food? Who made up the rule that syrup must taste of maple? These are habits
Why Cook?
Food Curated has been running an occasional feature called “Why We Cook” in which food writers and restaurant chefs share their motivations for enduring the
Exploring the Philosophy of Food and Wine 