Keep homemade dips ready in the refrigerator and all you’ll have to do is set out crackers and crudités when the party starts. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 ...

Exceptional craftsmanship and a commitment to sustainability made these breweries and their beers stand out. Stasia Brewczynki is a New England–based writer specializing in food, drink, and travel ...

David Thomas Tao is an NYC-based spirits reviewer, writer, entrepreneur, and Tony-nominated producer. A Kentucky native, Kentucky Colonel, and Forbes 30 Under 30 listmaker, his passion for drinks ...

Kat Kinsman is the executive features editor at Food & Wine, author of Hi, Anxiety: Life With a Bad Case of Nerves, host of Food & Wine’s Gold Signal Award-winning and Folio Award-nominated podcast ...

Experts say there's more to getting the most from produce than simply meeting daily recommendations. Korin Miller has spent nearly two decades covering food, health, and nutrition for digital, print, ...

Restaurant technology leader Junaid Shams shares how AI can help turn data into smarter business decisions. • AI can help restaurants streamline operations by integrating data from various systems ...

Steve Sabicer is a writer, cook, former butcher, and creator of Enlightened Omnivore. He helped grow Electric City Butcher into one of Food & Wine’s Top 100 butcher shops, specializing in whole-animal ...

The Salamander Resorts founder and first Black female billionaire shares a cautionary tale. Sheila Johnson was in the biggest fight of her life, and that's really saying something. You don't get to be ...

Emily Hochberg has over 15 years of experience as a travel and lifestyle journalist. She was previously the senior travel editor at Business Insider. She's visited more than 35 countries and her ...

'Tis the season for a Mai Tai. Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. Jodie Kautzmann is an editor, baker, and confectioner ...

Some foods taste even better the second time around (hello Thanksgiving leftover sandwiches) but that’s not always the case. Hamburgers might be one of the trickiest foods to reheat. After all, you’re ...

Raw, grilled, baked, fried, or pureed, summer squash is one of the season's most versatile ingredients. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...