News from the world of food and wine that you might have missed this week. Here is a list of 5 things restaurants should never
Can’t Anybody Start a Good Food Fight Anymore?
I happened to come across a summary of the Southern Foodways Alliance 2012 Symposium devoted to barbecue the other day, and I was struck by
Bacon and Bourdieu: When Peasant Food Makes Good
Although its moment in the spotlight may be fading, bacon, or its uncured sister pork belly, has enjoyed a lengthy starring role in the larder
Wine Review: Siegrist Dornfelder 2008 Pfalz
Cabernet and Chardonnay. Chardonnay and Cabernet. Maybe something really exotic like Syrah. Many, perhaps most, wine drinkers seldom leave the security of familiar varieties. They
Amuse Bouche
If you are a serious lover of French wine, the news about the weather this season is all bad. So how much will the First-growth
Recipe of the Week: Soy-Pickled Jalapenos
Like an insult that gets under your skin generating increasingly powerful waves of destructive anger, the slow burn of chilis can ruin a meal, building
Exploring the Philosophy of Food and Wine 