Mr. Mondavi was the California vintner behind the rebirth of the Napa Valley wine industry.

The Spiked Bubble Tea is a drink for you inner child.

Robert Mondavi was the California winemaking patriarch who built his winery into a thriving business using innovations such as cold fermentation and stainless steel tanks.

Nearly every day in San Francisco there is a farmers’ market to check out, offering not only plenty to taste and buy, but sights, sounds and people-watching.

The one variety even vampires could love.

Foie gras, run out of town with great fanfare two years ago, is being allowed back.

Barely recovered from the imposition of a smoking ban this year, the French are bracing for the next novelty in their favorite bistros: a Breathalyzer.

Cheap, quick and utterly delicious food in the East Village, at Punjab and the Polish G. I. Delicatessen.

Coming Food Events: Absinthe Tastings, Cupcake Parody, Venetian Evening, Toast of the Town, Queens Sampler, Pinot Noirs

Eighty One is a clear example of a kind of culinary preening that may speak less to the satisfaction of customers than to the self-regard of proprietors.

Soave, long thought of as a synonym for insipid, is a wine on the upswing.

A selection of some of the most notable cookbooks for children in all age ranges published in the last decade or so.

Almond-stuffed olives are like a savory manifestation of chocolate and peanut butter, but better with cocktails.

Jean-Jacques Rachou may be retired but he is definitely not the condo-on-the-golf-course type.

Beermenus.com is a new Web site that lists more than a thousand beers and hundreds of places in Manhattan and Brooklyn that serve them.

The Prepara Trio is a peeler with three blades — straight, serrated and julienne.

Restaurant openings, closings and other dining news.

The children’s cookbook genre is enjoying a new life, as parents who have a keen interest in cooking encourage their young children to spend time in the kitchen.

Once a dusty formality that lived on in the form of radish roses in out-of-the-way hotels, the art of fruit and vegetable carving is enjoying a new vogue.

Mr. Haeberlin’s innovative spin on classical French cuisine helped transform his family’s modest restaurant on the Ill River in Alsace into a culinary powerhouse.