California Zinfandel is making a comeback, shedding its reputation for big, boozy reds in favor of fresher, lighter, more ...

From asking what they hate to knowing when to splurge on Champagne, Master Sommelier June Rodil shares how to decode ...

Most restaurant loyalty programs are free to join, but earning points is only half the equation if you never get around to using them. Nearly half of U.S. adults belong to a dining rewards program, ...

Sandwiched between Austria, Croatia, Hungary, and Italy, Slovenia’s cuisine is influenced by empires, historic trade routes, ...

Wheated bourbon can change how your favorite cocktails come together, especially when you’re mixing with ingredients like ...

We asked Southern chefs for the best cuts of meat for barbecuing. Whether you’re ordering them on a tray or smoking them ...

Is there a right way to make shrimp and grits? One fan explores the dish’s Gullah Geechee roots, chef and Gullah Geechee food ...

Here’s what came out on top, and why. Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. Guinness is proof that you can’t judge a beer by ...

Berlin is as compelling as ever with the city’s creativity energizing the food and wine scene. Locals curate complete guides ...

A Berlin local shares her favorite wine bars that have equally compelling food and drink menus, including wine lists with ...

Author and wine consultant Leslie Sbrocco shares her four favorite types of red wine to drink in the fall. Grape varieties ...

Go Brewing’s new Cold Standard is a nonalcoholic American light lager with just 45 calories and 0.29% ABV, designed to be an ...