Food & Drink

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Fortified Foods: How Healthy Are They?

Food companies are getting more creative with the products they’re enhancing — collagen-infused marshmallow, anyone?…

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Four Seasons chef Christian Albin dies

The wonderful Christian Albin, the anti-Emeril, is no longer with us. Christian Albin, the executive…

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$50,000 mug for a truly golden beer

A golden extravagance from Ginza Tanaka. Would a pint of beer taste any better in…

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Laurent-Perrier Cuvée Rosé Brut Ice Bucket

Enjoy your Champagne in style. To mark its 40th year, Laurent-Perrier Cuvée Rosé Brut, the…

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Martell’s $3,600 Cognac Sells Out as Chinese Splurge

Martell’s L’Or selling out in China. Pernod Ricard SA’s Martell says Chinese buyers cleaned the…

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Urban Farming, a Bit Closer to the Sun

Wonderful article in the NYTimes on roof top gardens! This summer, Tony Tomelden hopes to…

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For a Green Thumb, Just Add Water

WSJ’s wonderful Gwendolyn Bounds recommends how to be a gardener on your back deck. Consider…

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50 Best New U.S. Restaurants 2009

What a must read! From Atlanta to Seattle, Travel + Leisure offers a definitive guide…

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Food, Inc. Exclusive Scene

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nations food industry, exposing…

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A Food & Wine Pairing Conversation

The Nantucket Wine Festival is known for bringing stellar cuisine and gorgeous wines together during…

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Clamming with Jasper White and Ehren Jordan

Chef Jasper White of Summer Shack and winemaker Ehrin Jordan from Failla head out with…

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Tea-Drinking Techies

Entrepreneurs shift from soda to antioxidant-rich tea.