Star at the Stove: Gwyneth Paltrow Watch Gwyneth Paltrow slicing garlic, and it's clear: She really can cook. Now the actress has published a book, My Father's Daughter, with her favorite family recipes and recollections.
Heroic Vintage: Bottlings After Earthquake in Chile As Chile's 2010 bottles begin to appear on store shelves in the United States, writer Jon Fine reflects on this remarkable vintageinterrupted by a devastating earthquakeand considers the trends shaping the country's new wine scene.
Wine Country Weekend: Santa Barbara The gateway city to Pinot Noir country offers tasting rooms to visit by bike, late-night street food and an affordable, artist-designed motel.
Not Pinot: New Food-Friendly Red Wines Sommeliers love Pinot Noir, but even they are exasperated by the relentless demand and are encouraging customers to try something different and delicious. Here, six great grapes with Pinot-esque qualities, plus recipe pairings.
West Coast Wine Dispatch The latest news: a great Seattle store in an old auto-body shop and a San Francisco bar with barrel fever.
Venice: Venissa Inn A new inn in Venice is a spectacular home base for a weekend spent exploring three lesser-known Venetian islands with exceptional food.
Best New Winery Inns An 18th-century French château, a beachy retreat in New Zealand: Here are the best winery inns to sleep, eat and drink.
America's Best New Bars From a Dutch-inspired gin bar to a 19th-century-style saloon, these American best new bars celebrate the handmade, the historical and the locally sourced. Plus: a star chef's futuristic lounge.
Alexandra Guarnaschelli's Healthy Wine Pairings Alexandra Guarnaschelli proves you don't need to use a lot of fat to make a healthy dish wine-friendly.
Medlock Ames Winery: Nirvana in Sonoma Up on Bell Mountain, Medlock Ames winery produces amazing wines in a utopian setting. Down in the valley, the Medlock Ames tasting room is its own little piece of food heaven. Megan Krigbaum tells how everything comes together at an artisans' dinner.
Trendspotting: Wild Food Wild flavorsin foraged herbs, say, or sauvage Chardonnays fermented with airborne yeastsare complex, powerful and thrillingly unpredictable. Here's a look at all the wild new food possibilities: in the kitchen, in vineyards and even in tree-house hotels.
Chris Cosentino: Nose-to-Tail Eating Nose-to-tail eating is a huge restaurant trend. Here's a taste for the timid, courtesy of chef Chris Cosentino.
Top Sommeliers of 2011 Whether championing biodynamic producers or letting customers buy half a bottle of wine for half the price, F&W's top sommeliers of the year are inspiring wine pros around the country.
Chefs' Top Fishing Equipment Here, America's most ardent chef-anglers reveal their best fishing equipment, cooking ideas and fishing tips. F&W's Christine Quinlan reports.
Top Chef Top 10: Yigit Pura The winner of Top Chef: Just Desserts Season 1 is opening a San Francisco pastry shop, Tout Sweet, later this year. Here, he shares the secret of his Zen-like calm and his fascination with Björk.
Burgundy Wines: A New Generation of Winemakers Burgundy reveres its past, yet a new generation of winemakers is quietly challenging tradition. F&W's Kate Krader meets the iconoclasts and wonders, jokingly, whether they're audacious enough for reality TV.