It's no accident that Olivier Roellinger's restaurants sit overlooking the sea. Everything about the Brittany-based chef, says Catharine Reynolds, revolves around its rhythms.

Contrary to later opinion, January of 1941 was a fine moment to launch a magazine that celebrated civilized and even luxurious dining.

A lifetime of studying the raw and the cooked has led Elizabeth Schneider to telling all in a new vegetable bible.

We decided to go back to the source, searching out producers who would inspire and energize us.

To the judgment of this department, one of the most fascinating manifestations of the American hotel and restaurant scene has been Ernie Byfield.

Celebrate! The first postwar shipment of Huntley and Palmer biscuits of London are in the shops of the nation.

This department's annual tour of inspection of the champagne circuit of the United States began, unforeseeably enough, in Boston this year.

The remote Himalayan village of Marpha is home to gracious innkeepers, varied cuisines, and some of the best rice in the world. (registration required)

Sommeliers from Le Bernardin, French Laundry, Eleven Madison Park, Noma, and more name the outstanding, affordable wines they're serving by the glass for fall 2012, food pairings included. Start your wine...

Eat your way through the Provence M.F.K. Fisher loved--Aix and the surrounding region--with your guide, Raphael Kadushin