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What I Learned Inside the CIA

Meg Houston Maker
Features
11 min read
No, not that CIA—the other one, in Hyde Park, New York: the Culinary Institute of America. I’m an experienced cook. I’ve done my 10,000 hours in the kitchen, maybe even 10,000 hours chopping onions. I know about mise en place. I know how to mince a shallot. I have decent

MAN Vintners 2011 Cabernet Sauvignon

Remy Charest
Wine Reviews
1 min read
From a dry-farmed vineyard and using a laid-back, relatively low-intervention approach, a very nicely structured cabernet sauvignon, with a good tannin structure and freshness - in particular for this price category, where residual sugar and excessive jamminess too often rule. Old World wine lovers will like this New World wine

Wine With Salad: Pairing Tricks from the Pros

Meg Houston Maker
Features
8 min read
Your guests have arrived, and your dinner party is bubbling along. Everyone’s twirling flutes of Champagne and nibbling canapés as they chitchat and catch up. You sit for apps, and more wine is poured. The chatter now mingles with jolly tintinnabulations of cutlery and stemware. Soon that course is through,

Pairing and the Power of Suggestion

Erika Szymanski
Features
7 min read
More often than not, food and wine pairing seems to me no more than hypnotism without the swinging watch. Some Authoritative Personality tells us that Sauvignon Blanc goes well with pesto because both are herbaceous. So I pull out a crisp Kiwi Sauvignon Blanc, sauce some pasta, and decide that

The Avant-Garde of Osteria Francescana

Marko Kovac
Features
4 min read
Half way into the lunch, Giuseppe Palmieri is doing the unimaginable. He has brought three bottles to the table — a German Riesling, a French Chenin and an Italian Malvasia. “You see-this wine is too young, this one is too ‘hard’ and this one is too aromatic,” Palmieri says before