Supervalu is rolling out a storewide nutritional information program, the first national grocery chain to label which products on its shelves meet government health recommendations.
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Kitchenware retailers and coffee-machine manufacturers are plugging everything from coffee beans to espresso makers as ways to save money.
Probiotics are found in products as diverse as yogurt, juices and even pizza. But nutritionists warn that not all products provide the benefits they claim.
In Wall Street's shadow, three talented chefs -- David Bouley, Drew Nieporent and Susur Lee -- embark on their brave new restaurant ventures in Manhattan.
In a sea of wine labels, are there certain things to look for? General advice on what to ignore and what to search for.
Even in a recession, consumers shell out cash for popular premium chocolate, but the variety they purchase depends on its value, quality and manufacturer.
Seth Tibbott, inventor of Tofurky and founder and president of Turtle Island Foods, on how he got to where he is today.
Six wine experts discuss how they're adapting to uncertain economic times and recommend some low-cost wines that don't sacrifice quality.
Taste a flight, find a new store and lose that old corkscrew. A checklist of 20 things to try this year.
Eric Felten suggests a cocktail using Fernet-Branca, which despite its undrinkability seems to be enjoying a new-found fashionability.
Dorothy Gaiter and John Brecher on delicious bargain-priced wines, including high-rated bottles for $10 or less.
Exclamations like "That's good!" or "This is awful!" are the bottom line when it comes to wine descriptions. But if you want to start breaking down tastes, think about what you're sensing and write it down.
In "Gastropolis," what should be a book about the food melting pot in New York City sometimes morphs into an academic pot luck.
Eric Felten on how the Cohasset Punch -- a drink named after the town of Cohasset, Mass. -- came to be the definitive Chicago cocktail.
Dorothy Gaiter and John Brecher's yearly round-up of their "Delicious"-rated wines: the ones that not only taste good, but are genuinely exciting.
For those on a holiday budget, here are seven cost-saving tips for throwing a fete without losing flair.
In the past few years, brewers have rolled out more holiday beers. A look at some seasonal brews blended with spices like cinnamon and nutmeg.
Jamba Juice plans to serve oatmeal at its Chicago locations, as restaurants turn to the breakfast staple.
Nonvintage Brut sparklers add effervescence to parties -- but don't hesitate to enjoy them at dinner, too.
On the evolution of the Martinez, a drink that soon came to be known by the more popular name Martini.
The molecular gastronomy maestro talks about cooking with Thomas Keller, the downside of celebrity-chef status and his favorite cheap comfort foods.
For a toast to a new president, American sparkling wines are worthy of celebration. Dorothy Gaiter and John Brecher 's favorites.
Restaurateurs are hoping comfort food offerings and combo meals will lure customers to continue to dine out.
A look at the winemakers' dinners being held at Volunteer Park Café, the Simon Pearce restaurant, Garré Winery and more.
Noilly Prat, the dry vermouth considered by many devotees to be the only choice for a well-made Martini, is changing its U.S. formula.
Two sushi bar owners paid more than $100,000 for a Japanese bluefin tuna at a Tokyo fish auction, several times the average price and the highest in nearly a decade.
An engineer and self-taught chef is the toast of Hong Kong's food scene, with two Michelin stars.
The Palmazes dreamed of a 100,000-square-foot wine cave. The neighbors weren't happy.
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As obesity and diabetes problems have become more serious, supermarkets hope that consumers will look toward supermarkets to help them balance their diet.
A weekend seminar on wine appreciation at UC Davis … an introductory course in London … and more.
Is the succulent raw fish served at Bar Masa in New York worth its sky-high price? Raymond Sokolov finds out.
Eric Felten on the quest for an effective hangover cure and a morning cocktail that makes for a delicious holiday restorative.
A holiday tasting tour of Europe's best biscuits, including speculoos, chocolate Olivers and polvorones.
Are recycled-glass champagne flutes "green" if their carbon footprint stretches to Spain? Eco-experts assess gifts being touted as green this holiday season.
Reporters Yukari Iwatani Kane, Betsy McKay and Andrea Petersen on their favorite sweet shops in San Francisco, Atlanta and New York.
Raymond Sokolov on a four-hour dinner of surprises at Grant Achatz's Alinea, the country's most radical restaurant.
At Mumbai's cutting-edge hotel restaurants, scenes of heroism were mixed with heartbreak.
Eric Felten visits the country's most upscale hotels to see if their bars still serve quality cocktails.
A sampler case of 12 wines from across the globe makes a palate-pleasing holiday gift.
Publishers, historic sites and the U.S. Postal Service line up to commemorate America's first master of horror.
Photos: Interest in the First Ladies' inauguration gown goes back to the Washington administration.
The enforcement of airline rules dropped sharply last year with fines levied against airlines and travel companies falling to the lowest level since 2001.
Cars used to be trendy accessories, but the scarcity of attractive terms for financing and leasing means that more people are keeping their cars longer.
'Hotel for Dogs" is a mixed breed of sweet fantasy and rabid commerce, a film that grabs its audience like a chew toy and doesn't know when to let go.
A look at who deserves to win the industry's top honors, including the "Tom Hanks" of commissioner products.
Two Tokyo restaurants are serving up the year's "auspicious" bluefin. How does this expensive fish taste? Smooth, succulent and a little on the light side.
—Raymond Sokolov on his experience dining at Bar Masa in New York“Trust me that a perfect setting like that of Bar Masa, with every attendant detail silently arranged to service your happiness at the moment you bite into the grandly fat tuna or the sublimely sticky shrimp that Chef Masa has picked for you, makes a huge difference.”
—Discuss all things vino in Journal Community“What's your favorite wine pairing? Have you discovered any stellar bargain finds?”
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