Great sweet wines, such as Sauternes, Eiswein and Muscat, are some of the most interesting and challenging wines we have. Will Lyons offers tips on when to serve them and which producers to look out for.
Many chefs strive to express local terroir in their dishes, but Hajime Yoneda, chef and owner at Hajime restaurant in Osaka, Japan, aims higher with a signature plate called chikyu, which translates to “earth.”...
When it was unheard of for Frenchwomen to run big businesses, visionaries at Champagne houses Veuve Clicquot, Pommery, Louis Roederer and Bollinger introduced nearly every innovation in Champagne-making this side of bubbles.
Artisanal cheesemakers represent a new version of an old American dream: people making living doing what they want, where they want, on their own land. An MIT anthropologist looks inside the growing world of do-it-yourself American cheesemakers.