Betsy Andrews

America’s premier wine region has been shaped by ambition, terroir, and money

Cutluxe's $45 bullnose knife was made for butchering, but I use it for cabbages and squash.

The spirits industry has long struggled to lower its carbon footprint—but that’s changing as producers adopt new approaches to curb emissions

At Julia’s Vegetarian, the restaurant in Pacific Grove, Calif., that Gerbino has owned since 2016, mushrooms are stars of dishes like the crimini- and portobello- stuffed tamale pie.

The bartender picks up a wicker basket containing five different farm products. That’s it. That’s your menu.

For the increasing number of American producers making them, multi-vintage wines can counteract the unsustainable aspects of vintage-driven production — particularly as climate change brings more extremes.

What it’s like to get older in the drinks industry, and how to deal with the discrimination that comes with it

A new generation is shaking up the the all-Chardonnay appellation

A daughter comes to terms with her father through his childhood foods

Create artisan drinks by hand with these tools.

From employing regenerative farming to going carbon-neutral—or even carbon-negative—producers large and small are pushing themselves to innovate for the future of the planet

Environmentally-conscious winemakers are revolutionizing the Côte d’Or

Tucked into the Northwest part of South Carolina, this town is home to an almost embarrassing number of James Beard–nominated restaurants—many of which happen to also farm the food they serve. Join us on a culinary trip and get recipes for some of the farmestead dishes you'll find there.

Industry pros recommend their favorite bottles to sip and mix.

Want to streamline your pantry? Embrace versatile, powerhouse ingredients that introduce dramatic contrast or add stabilizing balance