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No doubt, stress is not going to go away in this business. Instead, find means to reduce it without losing sight of your work ethic and drive to succeed.

Master barman par excellence Tony Abou-Ganim makes the case for adding classic gin cocktails to any bar menu.

A Holiday Favorite by Award-Winning Chef Bradley Ogden

The Choapa Valley, though small, with only 96 hectares under vine, is a wine region that’s gaining in notoriety.

Jacquelyn Pobst fights the frost with a drink that is both cozy and refreshing.

“The most important lesson I learned when I passed the Master of Wine exam is that wine can never truly be mastered.”

California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.

Over the past twenty years, Chilean wineries and winemakers have been discovering new and interesting terroir and microclimates. Among these areas are the two of the most Southern-reaching areas of Chile, the Malleco and Bío Bío Valleys.

Today, more and more chefs and sommeliers, as well as consumers, are looking for organic wines. The terrific news is that there is an ever-increasing selection of naturally produced wines from which to choose.

Consumers, chefs, retailers, fish farmers, and fishermen are responding to the urgent need to make changes in favor of ocean conservation.

When consumers choose Piedmont wines, they are not just getting good quality, they are experiencing part of a history and a culture developed around a beautiful land.

Craigie On Main Bartender, Ted Gallagher, Shakes up Something Peppery and Sweet.

Spain has great wine and great values, especially from regions that have been under the radar here in the US, and once these regions are more recognized for the quality that they offer, you can expect their notoriety and demand to grow.

The Itata and Curico Valleys are, in general, two of the lesser-known valleys of the country, but it is within these areas that one will find some of the greatest history and diversity.

Chef John Besh’s dedication to locally sourced foods shines through in his signature dish, Gnocchi Black and Blue.

The Certified Angus Beef® program was established to provide a guarantee of quality and consistency to restaurateurs and retailers who prepare and serve Angus beef, and to the consumers who enjoy it.

Seasonal and Savory, Jeff Hollinger's Tribute to Summer

Mercat a la Planxa's Jake Daniken shakes up something sweet, spicy, and sour.

Piemonte Land of Perfection Grand Tasting Event was held on July 18th 2012, in New York City.

Aconcagua, though small, is well-recognized as one of Chile’s premier regions for wine-growing with a prominent past helping to set the wines of Chile on the map.

Rainier Cherries are regarded for their crisp bite and pale yellow flesh bursting with exceptional sweetness. A premium niche variety that ripens after most other cherries.

Reaching far to the north of Chile are the Limari and Elqui Valleys whose climate, despite being so close to the equator, are classified as cool climate growing areas.

Paso Robles is a curious blend of rugged roots and refinement. The region’s unique combination of authenticity and elegance extends beyond its culture.

New York chef, George Mendes, will co-host a wine dinner at Greenville's Mediterranean-themed restaurant, The Lazy Goat this September. His dish, Arroz de Pato, will be featured there.