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Food & Drink

Whiskies With the Chaser Built In

Sat, 24 May 2014 02:33:02 EDT

Some of the most interesting craft brews out there are being born again as distilled liquors.


Top-Shelf Bar Snack Recipes

Fri, 25 Jul 2014 02:33:15 EDT

Banish stale peanuts and pretzels from your bar forever. When cocktail hour rolls around, serve these elevated snack mixes instead.


Meet the Global Superstars of Wine

Thu, 24 Apr 2014 18:03:29 EDT

What every wine drinker should know about Chardonnay, Cabernet Sauvignon, Grenache, Merlot, Pinot Noir, Sauvignon Blanc, Syrah and Riesling.


The Pursuit of Pinot Grigio With Personality

Sat, 21 Jun 2014 02:34:08 EDT

The light-bodied white wine is a best seller—but rarely a charmer. The quest to get away from "the watery stuff."


A Warming Trend in Restaurant Service

Wed, 09 Jul 2014 22:25:16 EDT

A turn toward friendlier, perk-filled service is winning customer loyalty at some of the country's top restaurants. Industry leaders like Will Guidara of Manhattan's Eleven Madison Park and the NoMad are helping to shift some of the spotlight from the kitchen to the front of the house.


Fettuccine With Shrimp, Cherry Tomatoes and Basil

Fri, 18 Jul 2014 11:09:27 EDT

This recipe for pasta tossed with pan-seared shrimp, cherry tomatoes and basil is served at room temperature—the perfect hot-weather meal, from chef Dave Pasternack of Esca and Barchetta in Manhattan.


American Gins Go Their Own Way

Fri, 18 Jul 2014 15:23:25 EDT

A new wave of New World gins is delivering flavors the Queen Mother never dreamed of.


Oh Là Là! Five of the Best Paris Pastries

Fri, 25 Jul 2014 06:53:32 EDT

Some of Paris's best pastry chefs are showing off their mastery of the flavors and forms they excel at best, while giving consumers what they crave most today—less choice. Our guide to five of the best.


A New Dumpling Paradigm

Mon, 28 Jul 2014 16:43:58 EDT

Mimi Cheng's Dumplings, a brand-new spot in the East Village, aims to change the dumpling business by using elevated, organic ingredients—at a higher price.


Sancerre Rouge: Connoisseur's Wine

Thu, 08 May 2014 07:02:48 EDT

The Loire Valley is renowned for its grassy white wines but connoisseurs know its light, fresh, juicy reds make for sensational spring drinking.


How to Start a Wine Cellar

Thu, 29 May 2014 02:34:32 EDT

If you enjoy wine and it's more than just a passing interest, it might be time to start your very own wine cellar. Our guide to making good investments, avoiding bad buying habits and storing your collection.


A Tour Through Craft-Beer History in California

Sat, 12 Jul 2014 02:33:04 EDT

Follow the trail of the craft-brewing revolution from San Francisco to San Diego, with stops at Anchor Brewing, Linden Street Brewery, Sante Adairius Rustic Ales, Firestone Walker Brewing Company's Barrelworks, the Bruery, Stone Brewing Co. and Modern Times.


Forget Dinner. It's Always Snack Time

Wed, 02 Jul 2014 21:43:09 EDT

Americans are becoming serial snackers. What started as grazing more than three decades ago has turned into willy-nilly consumption patterns, disrupting the three-meal diet—and roiling the food industry.


Seattle, Land of the Serious Sommeliers

Sat, 24 May 2014 02:33:11 EDT

A lovably nerdy mind set has helped the city in the Pacific Northwest become a wine lover's destination.


Jack Daniel's Faces a Whiskey Rebellion

Mon, 14 Apr 2014 20:03:04 EDT

Diageo is pressing Tennessee to relax its strict rules on what exactly makes a Tennessee Whiskey—a definition that points directly to market leader Jack Daniel's.


See-Through Style: Raise the Right Glass

Wed, 23 Jul 2014 19:03:37 EDT

The right glassware at a party can telegraph your personal style, as well as set the tone for the party, according to Maximilian Riedel, CEO of Riedel Crystal.


Cooking With Eddie Hart

Mon, 21 Jul 2014 06:14:17 EDT

A visit to the London houseboat kitchen of restaurateur Eddie Hart, where his childhood passion for food and the influence of chefs like Simon Hopkinson, Rick Stein and Rowley Leigh really shines.


How to Host the Perfect Dinner Party

Thu, 10 Jul 2014 22:09:53 EDT

From advance prep to dessert drinks, Mother's Mother supper club creator Kavita Meelu shares her top tips on how to be the host with the most.


How to Tune into a Wine's Prime Drinking Time

Thu, 10 Jul 2014 17:31:33 EDT

You can open that bottle now—or you can hold off and wait until the peak of its drinking window, when the aromas have deepened to a more complex bouquet.


As Cereal Slips, New Battle Over Breakfast

Wed, 23 Jul 2014 17:37:15 EDT

Americans' shift to low-carb, high-protein foods has sapped sales for Kellogg and other cereal makers but could be a boon for McDonald's, Taco Bell and other fast-food chains.


Building a Beer Collection

Fri, 02 May 2014 12:02:53 EDT

Craft-brew aficionados are venturing into new territory: the cellar. The latest wave of more complex brews benefits from a few years of aging.


Catching Meals Across America: Anthony's Recker-mendations

Fri, 25 Jul 2014 22:37:13 EDT

Few major-leaguers take better advantage of the food money they get on the road than Anthony Recker, the Mets' backup catcher, amateur chef and resident gourmet. Here's a look at his favorite spots across the country.


The Wine That People Love to Hate...and to Love

Fri, 11 Apr 2014 12:02:44 EDT

Plenty of rich-bodied California Cabernets are on the market. Why is Silver Oak in particular such a lightning rod among oenophiles?


Gazpacho in Shades of Red, Green and White

Sat, 26 Jul 2014 14:32:39 EDT

This chilled summer soup comes in so many different renditions—all of them zesty and refreshing. Here are recipes for a classic red gazpacho andaluz, a green gazpacho made with cilantro and romaine, and a white gazpacho of almonds and pine nuts.


Finger Foods Grow Up

Fri, 04 Jul 2014 07:15:12 EDT

Three easy recipes for summer party treats that are sure to be hits—whether served on a patio table or picnic blanket.


Cracking the City's Italian Wine Lists

Fri, 25 Jul 2014 10:15:58 EDT

Whether it's a top-drawer establishment or a casual eatery, highly regarded restaurants that feature Italian selections are likely to have large numbers of wines that many drinkers would regard as obscure.


Napa Valley Winemaker Bill Harlan Releases a New Vintage

Fri, 18 Jul 2014 02:36:16 EDT

One vinter's tireless pursuit of first-growth-quality wine has drawn an obsessive cult following to his flagship brand. With a new venture, Promontory, Harlan is one step closer to raising the profile of the region.


Delta Hot Tamales Are Hotter Than Ever

Fri, 18 Jul 2014 12:57:17 EDT

In Mississippi, they do tamales their own way. Now, chefs are converging on the region to push the cornmeal-stuffed envelope even further.


All Eyes Fixed on Traditional Japanese Fare

Mon, 28 Jul 2014 22:07:28 EDT

Tucked away on a quiet stretch of Greenwich Street in Tribeca, Daruma-ya offers fresh soba and other Japanese fare.


The Ubiquitous Choking Poster Gets A Makeover

Mon, 28 Jul 2014 09:09:24 EDT

Restaurants around New York City are increasingly turning to boutique choking posters to blend in with their overall aesthetic, without drawing the ire of health inspectors.


With Its Cocktail Classic, Manhattan Seeks a Fair Shake

Tue, 10 Jun 2014 02:32:56 EDT

By almost any measure, New York is a cocktail enthusiast's paradise. But that hasn't necessarily translated into top-shelf bragging rights for the Manhattan Cocktail Classic.


Kitchen Confidential, High School Edition

Mon, 28 Jul 2014 21:48:07 EDT

For summer, 17-year-old Angel Torres got a job serving ice cream at a top New York City restaurant. He is one of 85 public-school students who landed paid internships overseen by the Careers through Culinary Arts Program.


Coca-Cola's Earnings, Revenue Slide

Tue, 22 Jul 2014 22:35:19 EDT

Coca-Cola's soda volumes resumed growth but profit and revenue slipped on weaker foreign currencies and higher marketing costs.


The Secrets of the Soufflé

Thu, 03 Jul 2014 23:05:01 EDT

Learn from Gérard Idoux, the Parisian chef who's spent a lifetime perfecting the dish.


The Secret to a Great Seafood Meal

Fri, 11 Jul 2014 18:42:40 EDT

Plenty of chefs obsess over the provenance of their seafood. But an intrepid few aren't satisfied until they grab a pole and catch the fish themselves.


Brazilian Contender Aims for Top Shelf of Spirits

Fri, 13 Jun 2014 19:51:02 EDT

Amid the World Cup celebrations, cachaça, Brazil's national distilled spirit, is showing up, at bars across New York City.


Danone Weighs Expansion Plans

Wed, 23 Jul 2014 07:35:53 EDT

Danone has launched a strategic review to ensure its long-term growth, amid renewed speculation over whether the French dairy group can survive as a stand-alone company.


Rotisseries Put a Tasty Spin on Chicken

Sat, 12 Jul 2014 14:16:29 EDT

Poultry cooked à la rotisserie has graduated from supermarkets to serious restaurants. Here's how to master it in your own backyard.


Quinoa Rides the 'Superfoods' Wave

Thu, 10 Jul 2014 16:32:16 EDT

Sales of quinoa, a once-obscure Peruvian seed, have soared in the U.S. as it plays into dual trends: "Superfoods" and "gluten free."


Snow Cones Italian-Style

Wed, 16 Jul 2014 17:03:43 EDT

Granitas are the easiest of frozen confections to make, and light enough to eat all summer long. Try these recipes for Aperol-citrus, mocha and tomato-balsamic ices.


A Chef's Cuisines From Childhood Live On

Fri, 25 Jul 2014 20:54:59 EDT

Fung Tu chef and partner Jonathan Wu says the restaurant's Chinese and American fusion--fried chicken and steamed buns, for example--reflects his childhood spent eating dishes with ingredients from both cuisines.


Smart Aid for the World's Poor

Sat, 26 Jul 2014 13:38:10 EDT

The Saturday Essay: How can rich countries best help poor ones? Matt Ridley identifies five priorities that provide the biggest benefits for every dollar spent.


Go for a Fish Dip

Thu, 03 Jul 2014 13:14:22 EDT

Call them pâtés if you must, but these seafood snacks are as easy as a day at the beach. Recipes for fish and white bean spread, crab-urchin dip and smoked fish pâté will fit in equally well at an elegant cocktail party or a Fourth of July beach barbecue.


Wine-Lovers Will Treasure Madeira

Thu, 17 Apr 2014 18:02:15 EDT

The tiny island of Madeira produces a wealth of remarkable and apparently timeless wines.


Take That, Greek Yogurt

Wed, 16 Jul 2014 05:54:19 EDT

How Stonyfield Farm is marketing a new high-protein product it hopes will appeal to the Greek yogurt crowd.


A Fresh Take on California Wines

Fri, 06 Jun 2014 02:33:47 EDT

Forty years after the "Judgement of Paris," a new generation of young California winemakers are producing wines with the same kind of fine, fresh, mineral structure that originally impressed the judges in Paris.


How to Make Summer Rolls

Fri, 18 Jul 2014 10:49:51 EDT

Wrap up everything you want to eat right now in a tasty, picnic-ready package. It's easy with these recipes for Vietnamese-style summer rolls and chili-lime dipping sauce, plus illustrated step-by-step instructions.


Whole Black Sea Bass With Lemon-Coriander Corn

Fri, 25 Jul 2014 11:37:05 EDT

Chef Dave Pasternack of Manhattan's Esca and Barchetta shares his recipe for grilled whole black sea bass and a charred corn salad tossed with butter, lemon and coriander—summer dining at its simplest and most satisfying.


Three Cocktails That Really Hum

Fri, 18 Jul 2014 02:36:25 EDT

If you like Piña Colada, Brass Monkey or Kokomo, you're in for a sweet escape. These tropical tipples are getting modern makeovers by some of Europe's star bartenders.


The Wine Lovers' Chicken Conundrum

Fri, 25 Apr 2014 13:02:49 EDT

A search for the perfect wine to drink with the bird that is considered to go well with pretty much anything.


Chic Aprons and Nougats Worthy of Your Taste Buds

Fri, 25 Jul 2014 17:04:17 EDT

Aprons from Jones of Boerum Hill that are more durable and chic than your average splatter guard and a San Francisco pâtisserie's tasty take on nougat.


The Cult of Paris's Caviar Kaspia Restaurant

Wed, 28 May 2014 02:33:57 EDT

This intimate spot in Paris's eighth arrondissement has made the humble baked potato–albeit topped with spoonfuls of caviar–the favorite fuel of the fashionable set, including Beyoncé and Valentino Garavani—for nearly 90 years.


Let the Wine Merchant Pick What You Sip

Fri, 02 May 2014 11:03:02 EDT

In the spirit of adventure, wine columnist Lettie Teague visited eight wine shops in three cities, seeking recommendations for any fabulous wine—red or white—under $30. Here's what she found.


Massimo Bottura's Feast for the Eyes

Wed, 25 Jun 2014 02:35:15 EDT

The famed Italian chef discusses his world-class collection of contemporary art and how it serves as inspiration for his Michelin-starred menu at Osteria Francescana.


How to Make Your Own Bordeaux Blend

Thu, 17 Jul 2014 17:25:55 EDT

Quitting your job and moving to France to revive an old vineyard is the stuff of Hollywood. But now, you can keep your pension and still make your own wine. Wall Street Journal wine columnist Will Lyons makes a 2012 blend with Viniv.


A Kinder Shade of Pale Ale

Thu, 03 Jul 2014 18:09:35 EDT

A new wave of American pale ales is made for summertime guzzling. Milder in character and lower in alcohol than the brash, potent IPAs we've grown accustomed to, these are "session beers," suited to sipping in quantity.


'Game of Thrones'-Themed Cocktail

Fri, 02 May 2014 19:03:03 EDT

For the next week, BLT Steak will serve "The Red Wedding," a nod to a particularly bloody episode of the show.


Microbrew Suited to Swigging or Savoring

Fri, 13 Jun 2014 02:34:35 EDT

Author Geoff Dyer gets to the bottom of a bottle of El Segundo Brewing Company's Blue House Citra Pale ale.


Granola Recipes You'll Actually Want to Make

Fri, 25 Jul 2014 17:47:46 EDT

It's full of fiber and terribly wholesome. But who knew granola could be so seductive? Try these recipes for double-almond cherry granola and a tropical twist flavored with chili, coconut and lime.


Specialty Cocktails Selling at W Hotels

Wed, 23 Jul 2014 13:04:03 EDT

A look at which specialty cocktails are selling where at W Hotels.


California's Coolest New Pinot Noir Appellation

Fri, 18 Apr 2014 17:02:18 EDT

The Anderson Valley has become a Pinotphile's paradise, says Wall Street Journal wine columnist Jay McInerney.


Robert M. Parker Jr. on Rating Wines

Fri, 18 Jul 2014 06:37:44 EDT

Influential wine critic Robert M. Parker Jr. talks to Wall Street Journal wine columnist Will Lyons about his 100-point system, his new magazine and why Bordeaux's popularity seems to be at a low point.


Perceval Steak Knives and Mouth.com's New Craft Liquor and Wine Shop

Fri, 25 Jul 2014 02:35:34 EDT

Mouth.com's one-stop resource for the very best in craft liquors and wines and Perceval's sharp steak knives, worthy of your finest cuts.


What Makes a Superfood?

Mon, 28 Jul 2014 21:22:13 EDT

The term superfood made its way into the popular lexicon about 15 years ago but there is no formal definition. So, make sure to eat a variety of healthy, fresh foods.


Soda Ruling Gives de Blasio New Choice

Fri, 25 Jul 2014 02:37:10 EDT

New York's highest court ruled 4-2 to block New York City from banning the sale of large sugary drinks in restaurants and other venues.


A Taste of Taiwan's Favorite Firewater at Its Source

Fri, 18 Jul 2014 12:16:58 EDT

Author Lawrence Osborne travels to the Taiwanese island of Kinmen, where Kinmen Kaoliang Liquor is distilled from the local sorghum and wheat. He finds a place of brine, mist and secrets—and new depths to the bottles produced there.


Make Your Own Hooch

Fri, 02 May 2014 11:02:49 EDT

At Moonshine University in Louisville, Ky., everyone from casual enthusiasts to aspiring Jim Beams can learn the art and science of distilling.


A Tough Time for Bordeaux Winemakers

Fri, 23 May 2014 02:35:12 EDT

The difficult 2013 growing season in Bordeaux made it seem as if nature was conspiring to tame a region that in the past decade has seen its top wines creep above the €500-a-bottle mark.


Ode to Drinking Beer Al Fresco

Thu, 01 May 2014 19:03:23 EDT

When it comes to outdoor tippling, beer drinkers are the global elite, the One Percent. They even have our own gardens. An ode to the pleasures of drinking al fresco.