COLUMNS

With the growing emphasis on using local ingredients whenever possible in cooking, it is only natural that restaurant chefs would experiment with uses for...

You’ll hear one sort of pitch at a sales meeting, and see another thrown during a baseball game, but brewer’s pitch is completely different....

It is a deceptively simple notion to modify the flavor of beer by aging it in Bourbon barrels. Just as char and time transform...

Suddenly, Nashville-style hot chicken is popping up all over in the form of new restaurants or as menu items at others such as KFC...

People who know me won’t be surprised by the analogy that came to mind as I sat down to sample Ballotin Chocolate Whiskey, a new product from a veteran of the local distilling industry. What jumped into my head was the rabbit-duck illusion, an ambiguous 19th-century German drawing depicting a rabbit that, if you look again, looks like a duck, or a duck, if you blink, that resembles a rabbit. Which creature is it? Read more...

Up here, north of Bayou Country, Cajun food is party food, the mark of a celebration that includes spicy sausage and seafood, rice and...

I write to you today to bring your attention to a terrible plight, one that exists in plain view, yet remains unquestioned by many...

Our wine panel picks good values from their favorite wine regions, explaining why and how local conditions influence the character of wine.  Often, people who...

I am not, as they say, a “Disney Person.” The waits that rival Soviet-era bread lines, the Malthusian crowds … such things give me...

A whole ham is a challenge, but here are some ways to appreciate Kentucky ham’s rich flavors without investing a lot of time and...