Betsy Andrews

Winegrowers are using trees, hedgerows, and habitats to mitigate climate change, helping not just the environment, but also the health of their vines

Our favorites included glasses from Cocktail Kingdom, Bacador, and—surprisingly—Ikea.

The drinks of the '90s have returned, but now they're all grown up.

The Supreme Court decision to overturn Roe v. Wade left hospitality workers with even fewer healthcare choices—now some industry professionals are fighting back

The new Japanese cocktail movement

Our top choices included the Barfly Muddler and OXO SteeL Muddler.

California's best bubbles are crisp, dry, delicious, and highly underrated.

At Urchin Fest, in Mendocino, environmentally minded chefs are turning overpopulated species into delicacies

How the wine world and its suppliers are dealing with the problematic carbon emissions of its favored packaging

A young brand launched in 2015, Copalli Rum started importing to the U.S. three years ago, so now, stateside pros and their clientele can get their hands on the bottles and do their part to help southern Belize by pouring and sipping.

A new crop of winemakers is racing to save these Californian treasures

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.