Food&Wine news

• • 01.04.2010

    L’or espresso capsules

    A new espresso capsule, compatible with Nespresso® coffee appliances will soon be available at major retail stores. Sara Lee corp., a leading...

  • 24.03.2010

    This year's James Beard Award finalists

    The James Beard Foundation (JBF) annually awards a wide range of talent in the food and beverage industry in the USA including chefs,...

  • 21.03.2010

    Michelin-starred chef Pierre Gagnaire opened new restaurant in Tokyo this week

    Pierre Gagnaire has come back to Tokyo this week with a new restaurant in the 36th floor of the ANA InterContinental hotel, in the Akasaka...

  • 17.03.2010

    The 44th Annual Vinitaly in Verona

    Vinitaly is the largest five-day event devoted to international wines and spirits, winemaking and wine business. Each day offers a series of...

  • 13.03.2010

    Red Wine Can Reduce Obesity for Women

    Women who drink a couple of glasses of red wine, beer or spirits a day are better at keeping the pounds off than teetotal women, according to a...

  • 10.03.2010

    Cross Channel Survey shows Britons vs French in the kitchen

    A new survey conducted by Madame Figaro and the BBC Olive magazine reveals Britons now spend longer in the kitchen than the French and cook a...

  • 21.02.2010

    Omnivore Food Festival 2010 in Deauville

    The Omnivore Food Festival takes place in Deauville (Normandy) on 22 and 23 February 2010. For two days, Deauville will be the meeting place for...

  • 09.02.2010

    How to taste and pair Scotch whisky

    Scotch tastings are becoming increasingly popular. Restaurants are offering Scotch tasting menus and many cigar clubs have scotch pairings. Here...

  • 08.02.2010

    Electronic Identity Tags for Brunello Wines

    BRUNELLO di Montalcino, the famed, rich red wine from Tuscany, has turned to technology to ensure a bottle's authenticity. A consortium of Brunello...

  • 03.02.2010

    Snail Caviar — The next big thing?

    Dominique Pierru, the genius behind Snail Caviar, spent three years perfecting his invention. He had to find a way to “convince” his 180,000...

• • 31.03.2010

    2009 Is an Excellent year for Bordeaux Wines

    Critics lavished outstanding ratings on the 2009 vintage of Bordeaux wines as thousands of buyers rolled in Wednesday for the Bordeaux en Primeur...

  • 21.03.2010

    Uruguay is wine world's rising star

    Argentina has its Malbec. Chile has its Carmenere. Now Uruguay, not to be out-muscled by its more famous wine-producing neighbors, is taking the...

  • 20.03.2010

    In sushi bars, tuna vanishes bite by bite

    As chefs at the upscale New York sushi restaurant Megu slide huge knives through their latest bluefin tuna, the possible extinction of the species...

  • 13.03.2010

    'World's oldest' whisky unveiled in Scotland

    A Scottish whisky firm on Thursday unveiled bottles of what it claims is the oldest single malt whisky in the world, having spent the best part of...

  • 13.03.2010

    Cuba launches new cigar for women

    Gripped between the teeth of Fidel Castro, Winston Churchill, a Cuban peasant or a Western businessman, the cigar has long been a male...

  • 22.02.2010

    Margarita how-to for International Margarita Day

    In honor of International Margarita Day, February 22, here are some creative and classic margarita recipes to try, explained in videos. The...

  • 10.02.2010

    Champagne sales down in 2009

    Global Champagne sales were off 9% by volume to 293.3 million bottles (24.4m cases) and 17% by value in 2009, according to the CIVC. In France,...

  • 09.02.2010

    The '40 virtues' of Armagnac

    France's oldest spirit, Armagnac, is celebrating its 700th birthday with a new marketing push vaunting its "40 virtues" as a drink that...

  • 05.02.2010

    Shanghai Tang Cafe - The luxury Chinese brand opens their first eatery

    The luxury Chinese brand has officially launched its first Shanghai Tang restaurant-bar in Shanghai within Xintiandi, a leading F&B...

  • 03.02.2010

    Top chefs ditch molecules and embrace producers

    (MADRID-AFP) After years of enthusiasm for "molecular gastronomy", with its battery of gels and emulsions, many leading chefs are turning...