Consider this a pre-Thanksgiving checklist.
Trump administration tariffs on a bevy of products from the European Union take effect on October 18.
Europe takes its geographical indications very, very seriously.
The phones are located in the hotel lobby and can be used by anyone, guests or visitors.
The Grammy-winning singer has a coffee farm in San Diego, California.
Some of the produce is harvested just hours before departure.
Carlsberg brewery in Denmark is about to change the beer bottle game.
They join a list of "new" food words the British reference book recognized this year.
These tools will likely sell out in 12 parsecs once they go live on November 1.
Affordable, reusable linen napkins do a better job of keeping your hands clean, your table beautiful, and your cleanup quick.
The label known for pink suits will soon be selling more pink wine.
After working with the distillery for five years, the actor has a limited-edition single malt of his own.
If you need another reason to visit the archeological site, there’s always the amazing local wine.
The U.N.'s Food and Agriculture Organization says 14 percent of all food produced never even makes it to the consumer.
In The Great British Baking Show, contestants' creations are described by Noel Fielding and Sandy Toskvig.
The eighth annual Barilla Pasta World Championships just crowned a winner—and no, they're not Italian.
Chocolate is already a guilty pleasure. But a new report might leave you feeling legitimately guilty about your favorite sweets. Green America's "Chocolate Scorecard" looks at humanitarian and environmental issues in the industry.
Should more bars be doing this?
A painting by Japanese artist Yoshitomo Nara just sold at Sotheby's for a jaw-dropping $24.9 million.
When life gives you the record for heaviest avocado, make guacamole.
"As a chef and as a creative, we have the responsibility to pay homage to what's on our plate."
DoorDash, Grubhub, and Uber Eats all made ‘virtual restaurant’ announcements this month.
Kentucky Fried Wings come in four flavors: Plain, Honey Barbecue, Buffalo, and Nashville Hot.
Boneless rib eye steak cooks up quickly with a Vietnamese-style sauce, for a meaty, satisfying salad. Get the recipe at Food & Wine.
To flip or not to flip?
Kevin, Joe, and Nick helped brew a special batch that hits select cities next month.
Your best friend deserves a fall-themed beverage, too.
It's the first feature-length documentary solely devoted to Child's life and career.
And yet, you can still buy the official stein online.
These fantastic bottles prove that you can (and should) drink white wine year round.
Three new cream smoothies are hidden in the ordering screen if you know where to find them.
A recent court ruling against Domino's Pizza highlights a disparity in website and app accessibility.
The Harajuku-favorite chain Flipper's just opened in New York.
The Instagram-worthy beer turns the traditional color palette of a stout upside down.
From Richard Branson’s cruise line to a luxe hotel package in Charleston, these spots should be on every Champagne lover’s list.
Philip Speer Talks About Recovery, Notoriety, and Accountability
Callie Speer Talks About Financing a Restaurant, Sobriety, and Why Tuesday Sucks
This simple fig jam recipe calls for only three ingredients: figs, sugar and lemon juice.
How will they compare to Whole Foods and Trader Joe's?
The doughnut is part of a larger character collection called the “Monster Batch.”
And why a shower cap might be more useful than you think.
The beloved cheese festival returns to New Orleans this fall with competitions, tastings, and a "fromage a trois."
The rainbow-colored penthouse comes complete with Gushers, neon unicorn lights, and Trapper Keepers.
Here’s how to have the best pumpkin season ever.
'Feast of Legends' is Wendy's foray into role-playing games, and even incorporates the brand's real-world food.
Whole-grain flour teams up with sweet banana and creamy peanut butter to deliver this easy chocolate-studded snack cake.
A new report may be the first accurate look at how much tuna is fished globally.
For the Francophile home cook, Canard à la Presse is the pièce de résistance.
The 23-milliliter cocktail-containing pods are made from seaweed.
Seafood is good for your body, wallet, and if that's not enough for you, the Earth.