Is Wine Really a Food?
The notion of drinking seasonally offers a convenient means of organizing the wine world, but the approach is largely flawed. Jon Bonné on why it’s time to roll forward our…
- story: Jon Bonné
- illustration: Maria Hergueta
Can Wine Save Our Fading Love Affair With France?
The France of our romantic reveries is dead—but a new France, embodied by young winemakers battling against the establishment, may help us let go of our nostalgia for good. Jon…
- story: Jon Bonné
- illustration: Jeannie Phan
What Is Bar Food?
Welcome to "Eating in Bars" a brand new semimonthly column celebrating bar food in all its incarnations, past and present, around the world. Up first, Regan Hofmann on the current…
- story: Regan Hofmann
- illustration: Liz Noftle
Inside Moscow’s Secret Supper Clubs
While supper clubs have become a familiar novelty—a punch line, even—in American cities, in Russia secret drinking and dining groups nod to an evolving culinary movement and a restrictive past.…
- story: Rachel Barth
- photo: Stay Hungry
Olive Oil Could Be the New Egg in Egg Cocktails
Over at Serious Drinks, cocktail science guy Kevin Liu tries to mix olive and other cooking oils into his cocktails and finds that the concept works best when oil is treated…
- story: Echo Thomas
Gin & Ingenuity: Drinking Through the Joy of Cooking
The current keepers of what has become one of America's most iconic cookbooks trace the 82-year evolution of Joy's cocktail section, the celebrity-studded cocktail parties that informed it and the…
- story: Megan Scott + John Becker
- photo: Joy of Cooking
