Author: mike
Given Up Drinking Red Wine? Maybe You’ve Been Drinking the Wrong Kind
Every wine retail shop worth its salt ought to be part clinic. What I mean is that it should be a place where problems are addressed—and solved. …read more
The Interview: Sean Sherman
This week from the Test Kitchen, we speak to Sean Sherman, a Minneapolis-based Native American chef. …read more
The Interview: Louise Foxcroft
This week from the Test Kitchen, we speak to Louise Foxcroft, the author of Calories & Corsets, which exposes the myths and anxieties that drive today’s multi-billion dollar dieting industry. …read more
The Wine World is in the Pink—is that a Good Thing?
When I started writing about wine lo these many years ago, it was something of a struggle to interest readers in pink—rosé—wine. …read more
On the Road with Cook’s Country: A Sampling of Alabama’s Finest Soul Food
From fried chicken at Red’s Little Schoolhouse to smothered chicken at Mrs. B’s Home Cooking, we ate our way through the Heart of Dixie. …read more
On the Road with Cook’s Country: Eating Fish Stew in Deep Run, North Carolina
North Carolinian Greg Smith converted his old tobacco packhouse into a party shack, which is perfect for “throwing a fish stew” for his family and friends. …read more
The Interview: Benjamin Wallace, Author of The Billionaire’s Vinegar
Behind the mystery of the world’s most expensive bottle of wine. …read more
The Interview: GRIMM FOOD: The World of the Brothers Grimm
This week from the Test Kitchen, we discover the world of the Brothers Grimm and their connection to food. …read more
Wine Notes: Chris’ Pop Quiz
If you heard the on-air segment, you know that Chris did pretty well on his pop quiz—also that there were a few answers on which we disagreed. …read more
The Interview: Michael Moss on the Dead Pit (U.S. Meat Animal Research Center)
Michael Moss talks to us about the Dead Pit, a USDA livestock research facility in Nebraska. …read more
A-maize-ing Grains: 8 Things You Might Not Have Known About Corn’s Role in Mexican Cuisine
From masa harina to hominy, corn comes in many forms. …read more
5 Regional Recipes You Need at Your July 4th BBQ
Who needs fireworks when you’ve got these recipes from across the USA? …read more
Christopher Kimball Knows his Curries—Do You?
Plus, Bridget Lancaster cooks Chinese-style beef stew, and Jack Bishop talks Chinese five-spice powder. …read more
The Interview: Prohibition Part One: Inside The 21 Club Speakeasy with Bogart, Bacall, and Hemingway
Countless households stashed illegal liquor during prohibition, but for the greatest thrill-seekers the real rush came from drinking at the local speakeasy. …read more
Why You Should Always Keep a Can of Frozen Orange Juice Concentrate in Your Freezer
This relic of the 1950s has a rightful place in your kitchen today. …read more