Ruth Tobias

Prior to the spring release of the schedule for the third annual Slow Food Nations (SFN) conference, held ...

These days, the definition of Americanism is being debated as rigorously in culinary circles as in any other ...

Scottsdale’s far from its saturation point—so you can say you went there before it was cool.

New year, new you: ’Tis the season to commit to drinking less, exercising more, dieting sensibly, and getting ...

For all its innovation, the American craft-brewing industry is built on a European foundation. Experts can reasonably disagree ...

From films noirs to spy flicks, “The Thin Man” to “Lost in Translation,” the nightcap has long figured ...

Alex Liberati may not be the first person in the world to brew beer with grapes. But as ...

The traditional formula for achieving balance in a cocktail involves four elements: strong, sweet, sour, and bitter (or ...

As I noted in my previous column, most of us don’t observe the seasonality of booze to the ...

With a few exceptions—an easy-breezy gin and tonic, or a Yuletide eggnog—most of us don’t really think of ...

Punch makes for a festive occasion no matter when you serve it, but September 20 is cause for ...

On your average restaurant beverage list, the inclusion of cider in the beer section is commonplace. It’s also ...

Hospitality pros talk about how they're shrinking their footprint on three beverage-related fronts.

Wine can make itself: We humans presumably didn’t invent it so much as discover it in the form ...

“RiNo reminds me of Williamsburg in 2004—just pretentious enough to be good, not yet pretentious enough to be ...

Americans officially adore prosecco. We’ve been purchasing it in record amounts over the past few years, according to ...