Features

A Short History of Food A bite-by-bite look at two decades of culinary trends
A New Round of Whiskey After falling out of favor, bourbon, rye and other browns are back in vogue.
A Kiwi in Every Cocotte A flashback to 1978, when FOOD & WINE was born and nouvelle cuisine was new
Bottled Blondes | California Chardonnays Why does California Chardonnay continue to have so much sex appeal?
Great Cakes As F&W turns 20, three top bakers celebrate with their best recipes
My Fastest Recipes A quick cook breaks her own speed record
The Art of Fusion A writer considers a new hybrid cuisine and salutes Australia's Tetsuya Wakuda, one of its masters
Taste of the Future Experts predict what we'll be eating in 20 years. Welcome to 2018.
Young and Hungry Sascha Lyon, a 26-year-old chef at New York City's Balthazar, throws a dinner party for movers-and-shakers of the Manhattan food world
Ultimate Vintage Guide An overview of 20 years of wines worth buying.
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