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Tomatoes' Sweet Comeback
After national scare, a Bay Area chef prepares his annual tomato celebration.
 
HOW'S YOUR DRINK
Prefab Mixes: Buyer, Beware
The only Williams-Sonoma mixer that passed the threshold of drinkability was the Modern Old-Fashioned.
 

 
 TASTINGS By DOROTHY J. GAITER AND JOHN BRECHER
Petite in Name, Big in Satisfaction
American Petite Sirah is a bold and fruity varietal that's worth seeking out.
 

 
 WINE NOTES By DOROTHY J. GAITER AND JOHN BRECHER
Wine Notes: The Eagle Has … Disappeared
Your chances of drinking a bottle from a winery that no longer exists are greater than you might expect.
 

 
 REMEMBRANCES
Danner Built Shoney's
Raymond L. Danner built Shoney's into the nation's third-largest restaurant chain.
 

 
 SPORTS
The Dugout Gourmet
Dodgers outfielder Andre Ethier is a misfit in a line of work where fast food rules the day. He's a serious foodie.
 

 
 SHOPPING AROUND
But Don't Ditch Steel, Yet
[Read a review about ceramic knives]
We tried four different sets of ceramic knives to see how well they sliced.
 

 
 ASIAN BUSINESS NEWS
Dethroning King of Beers?
An obscure Chinese beer is challenging Bud Light's position as the world's top-selling brand of suds.
 

 
 HOW'S YOUR DRINK
A Brandy With Geopolitical Benefits
[Georgia Brandy]
With Russia's boycott of Georgia's wines and spirits, dealers are now targeting European and American markets, and finding success there.
 

 
 TASTINGS By DOROTHY J. GAITER AND JOHN BRECHER
Dangers in the Shiraz Aisle
[Read about Australian Shiraz]
Dorothy Gaiter and John Brecher's mission was to find out whether the Shiraz aisle at a wine store outside Australia is a good bet for midpriced red wines. The answer is no.
 

 
 ASIAN BUSINESS NEWS
A Far Wine Country
[Tasmania wine photo]
The question for wine lovers is, are Tasmania's wines worth a trip?
 

 
 EUROPE BUSINESS NEWS
Hunting for Mushrooms in Finland's Forests
[Finland Mushrooms]
In Finland, harvesting forest mushrooms and berries is a tradition nurtured and tied together by history, family and a deep affinity for the forest.
 

 
 CHEFS AT HOME
A Mid-Atlantic Meal
[Brined Pork Chop]
Ann Cashion, executive chef at Johnny's Half Shell and Taqueria Nacional in Washington, D.C., prepares a traditional Mid-Atlantic meal.
 

 
 AT LEISURE MAIN
Trying Sous Vide at Home
[sous vide]
Sous vide cooking has revolutionized many top restaurant kitchens in recent years, offering a way to turn out succulent, fork-tender meat and vegetables infused with flavor but not a lot of extra fat. Now the technique is making its way into consumers' kitchens.
 

 
 PAGE ONE
Whale Meat Resurfaces on Iceland Menus
[Whale Meat]
A hot new starter -- minke whale sashimi with wasabi crust -- is mouthwatering to Gunnar Bergmann Jonsson, the man on a mission to introduce whale meat to a new generation of prosperous Icelanders. Photos: Hunters Return to the Sea
 

 
 HEALTH INDUSTRY
Food Costs Feed Health Woes
[health woes]
The increase in food prices are acutely felt by people trying to fight serious illnesses with the help of healthier and often expensive food.
 

 
EATING OUT
Why Chinese Food Isn't Hip
[chinese food]
Hot chefs rarely use it in 'fusion' and upscale Chinese spots are hard to find.
 

 
 AT LEISURE MAIN
Love and Barbecue
[ribs]
Food memoir: What steak, cooked medium, taught a 'princesa'.
 

 
 SMALL BUSINESS LINK
New York Eatery Looks for a Sweet Spot Overseas
As Economies in the U.S. and Europe Falter, Chocolate Bar Expands Its Business to the Untapped Consumer Markets in the Middle East.
 

 
 SECOND ACTS
Consultant Beefs Up His Résumé
[beef]
Bored with management consulting, Gabriel Turner turned his love for his native Uruguay's beef into a passionate, more entrepreneurial career.
 

 
 HOW'S YOUR DRINK
Grasping at Straws
[sherry cobbler drink]
Sherry Cobbler is an example of Yankee ingenuity. Not only did it popularize the straw, but it was the first concoction whose recipe specified that it be shaken with ice.
 

 
 FOOD & DRINK
Gado-Gado Packs a Crunch
[Dish image]
Gado-gado is a mixed-vegetable salad with a nutty dressing that is served in various incarnations all over Indonesia.
 

 
 AT LEISURE MAIN
The $20 Dinner Challenge
[slow food festival]
Eating eco-friendly can be pricey. Is it doable on a budget? Reporter Melanie West finds out.
 

 
 AT LEISURE MAIN
The Challenges of Eating 'Slow'
[slow food]
The Slow Food movement aims to change how the world eats. But critics and advocates alike wonder just how that can be achieved.
 

 
 EDUCATION
Local Produce in the Lunchroom
[Go to article]
School districts nationwide are signing on to the burgeoning "farm-to-school" movement.
 

 
 AT LEISURE MAIN
Eating High on the Hog
[charcuterie]
As charcuterie goes mainstream, some producers embrace it as a "slow food."
 

 
 PHOTOS
A Taste of Slow Food
[slow food festival]
The Slow Food Festival in San Francisco is an opportunity for foodies to talk and learn about "good, clean and fair" sustainable food. It's also a place to sample tasty, regional American food, from beer to ice cream.
 

 
 AT LEISURE MAIN
Hops Farmers Find Growth Business
[Go to story.]
For years, a world-wide glut of hops resulted in prices that were too low for U.S. growers to turn a profit. But now they are sprouting in numerous locales across the country as growers look to capitalize on the crop's price boom.
 

 
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COLUMNS ARCHIVE
•  How's Your Drink?
Eric Felten
Eric Felten
  •  Wine Notes
  •  Tastings
Dorothy J. Gaiter
John Brecher
Eric Felten
•  Chefs at Home
Scott McCartney
•  Eating Out
Raymond Sokolov
Raymond Sokolov
• See our site's full roster of columnists.
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