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

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

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

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

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

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

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, ...

As Food & Wine's Testing Editor, Jennifer's work focuses on finding the best tools for all sorts of cooks. She's vetted hundreds of products, from can openers to salad spinners and tortilla presses, ...

IPAs dominated the 2026 Great American Beer Festival, with West Coast, hazy, and American IPAs among the most competitive ...

Charcuterie dip has become increasingly popular on TikTok this year, and it’s the perfect appetizer for the holiday season.

After a Type 2 diabetes diagnosis, one writer feared losing the Indian foods that connected me to my family and heritage.

Alaska’s cold waters produce exceptional oysters, but as farmers expand into the Lower 48, shipping costs pose challenges.