Cast iron has a reputation for being tough as nails but certain foods can strip it of its precious coating. Here's what a ...

Evidence that American wine drinkers are shifting from red to white piqued our columnist’s curiosity: What are readers ...

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply ... Burgundy would be traditional, but any dry red, such as a Cabernet Sauvignon or Merlot ...

In non-dry wines, the producer stops the fermentation ... try asking for a wine that's lower in tannins. If you plan on cooking with the best wine for the job, dry wine is generally a good idea ...

That said, the best red wines for cooking are Pinot Noir and Cabernet Sauvignon. Both Pinot Noir and Cabernet Sauvignon are relatively dry and not overly sweet, which means they pair exceptionally ...

Some red blends are self-evident, shelved in the “Red Blends” section of the wine store. Others, shelved by geographic source, require more effort to ferret out. While the former type tend to ...

Dry wines are fermented longer, meaning more of the natural grape sugars are converted into alcohol,' he said. 'This is why a bottle of dry red or white will have significantly less sugar than ...