Paris Travel Guide: Best New Paris Restaurants, Bakeries, Wine Bars and More Writer Jane Sigal hit every arrondissement in Paris in search of culinary brilliance. Here's what she found: sensational restaurants, some in the city's farthest reaches; wine bars with fantastic food; and pâtisseries where the baker is as obsessed with seasonality, inventive flavors and ingredient sourcing as a chef. Rounding out our Paris travel guide: delicious French recipes from three of Sigal's favorite finds and five stunning new hotels.
Paris Hotels F&W hit every arrondissement in Paris in search of amazing new hotspots. Here, five stunning hotels.
Vergennes, VT: A Bakery's Perfect Tarts and Desserts Launched in a former Vergennes, VT Laundromat with Kickstarter money, the little bakery called Vergennes Laundry is superlative. The recipes here are among its most delicious.
Preview: 2012 F&W Wine Guide The 2012 F&W Wine Guide, by the editors of F&W and Mary Burnham, highlights 500 of the world's great producers. Here, for our special France issue, we offer eight picks from that epicenter of fine wine, plus French-inspired recipes, importers and shops.
Wineries and Tasting Rooms in Vienna Jeremy Quinn, sommelier at Telegraph in Chicago, adores Vienna for its proximity to wineriesand its terrific restaurants.
A Surprising Guide to French Cuisine To many Americans, French cuisine seems ornate and outdated. Yet France deserves credit for everything from mayonnaise to California Cabernet. An unapologetic Francophile takes stock.
F&W American Wine Awards 2011 One of our F&W American wine award winners works with ancient vines other producers ignore; another is an amazing comeback by a star winemaker on the edge of burnout. All told, the five wineries here are the most thrilling new producers in America. Here, their vision and their best bottles.
The Radical French-Canadian Food of Joe Beef The chefs at Montreal's Joe Beef, Frédéric Morin and David McMillan, are driven by a more-is-more Quebecois passion for smoked meat, cheese and wine. Here, they share their worldview and amazing Canadian food recipes.
Why Wine Blending Matters At a new San Francisco bar that encourages customers to combine different wine blends in one glass, F&W's Ray Isle creates his own Caveat Emptor red and considers the craft of blending.