This month’s Saveur has a recipe for making your own vinegar from leftover rosé wine. Coincidentally, I’ve had a mostly full, open bottle of Cabernet Sauvignon in the fridge for a few weeks, and kept ...

Nearly every week, a professional panel tastes dozens of wines in The Chronicle's Food & Wine department conference room. When the tannin settles, the panel has helped select the ones we feature each ...

In the early days of my father’s career, he was based in New Orleans. It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar. He sprinkled it on beans ...