Features

A Chef’s Healthy Habits After losing weight, chef Jan Birnbaum stays healthy with daily workouts and delicious, oven-roasted dishes like the ones at his new restaurant.
Biodynamic Wines Senior Wine Editor Ray Isle profiles even more biodynamic, organic and natural wines.
Food Across America: St. Louis, MO F&W’s roundup of the best restaurants in St. Louis, from a super-eco spot to one run by an F&W Best New Chef. For more great restaurants, check out our guide to the best places to eat in the country.
Food Across America: Memphis, TN F&W’s roundup of the best restaurants in Memphis, from an excellent museum restaurant to a sleek Italian spot. For more great restaurants, check out our guide to the best places to eat in the country.
My Little Lime-Green Lie A son buys a dwarf citrus tree for his Key-lime-obsessed father—and digs himself into a hole.
Food Across America: Louisville, KY F&W’s roundup of the best restaurants in Louisville, from a terrific spot in the 21c Museum Hotel to an excellent bakery and café. For more great restaurants, check out our guide to the best places to eat in the country.
The World of Pinot Noir Food & Wine's Ray Isle finds great bottlings around the planet.
Food Across America: Cleveland, OH F&W’s roundup of the best restaurants in Cleveland, from two spots by one of our Best New Chefs to a Mediterranean- and Asian-inspired bistro. For more great restaurants, check out our guide to the best places to eat in the country.
Thanksgiving in Your 20s, 40s, 60s Fashion magazines tell you how to dress your age; here we tell you how to cook your age—experiment in your twenties, make dishes ahead of time in your forties and luxuriate in your sixties. We’re not sure these generalizations are true, but we hope you agree that the three menus are fantastic.
Satisfying Fall Soups From creamy chicken to miso with shrimp and tofu, F&W’s Grace Parisi creates a delightful collection of superb main-course soups.
Dean Fearing’s Dallas Thanksgiving For more than 20 years, Dean Fearing was one of Dallas’s biggest celebrity chefs at the Mansion on Turtle Creek. Now he celebrates the launch of his new restaurant, Fearing’s, at a holiday meal that shows off his more casual style.
Biodynamic Wines: Lessons from a Vineyard Biodynamics looks beyond organics to consider the spiritual forces of the cosmos. This may sound iffy, but at a wine-tasting party in Los Angeles organized by Slow Food activist Lisa Kring, it becomes clear that biodynamic bottlings can be seriously good.
How to Cook Big Cuts of Meat Food & Wine's Kristin Donnelly interviews meat master Bruce Aidells.
A Meat Master Cooks in his Dream Kitchen Bruce Aidells thinks big—which explains how he founded a sausage empire, and why he is obsessed with roasting large cuts of meat in his incredible new Sonoma kitchen.