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In the opening chapter of her first book, Red, White and Drunk All Over, wine writer Natalie MacLean visits the famous Burgundy wine estate of Domaine de la Romanée-Conti. Her latest book, Unquenchable: A Tipsy Quest for the World’s Best Bargain Wines, is predicated on the idea that the wine world is much broader than [...]

Everyone knows you can make a foam out of egg whites; that’s what meringue is. But did you know that egg yolks can foam too? It’s a little trickier, though. Yolks won’t foam without a little help in the form of some added water. And unlike egg white proteins, which can be destabilized by mechanical [...]

The idea of “fixing” corked wine by removing the offending molecule, trichloroanisole (TCA), is certainly not new. However, luckily for me, I rarely come across corked bottles. When I do, I almost always forget that this technique exists. However, the other night, I was reading through the wine section of Modernist Cuisine, and noticed that [...]