Dr. Liz Thach MW is the 7th woman in the USA and first in California to become a Master of Wine (May 2011). She has a PhD in Human Resource Development. Dr. Thach has received more than 30 awards and

Chef Isaac and Amanda Toups' New Orleans restaurant, Toups' Meatery, reflects the Cajun heritage of Isaac's family. Locally sourced beef, pork, duck and venison and Gulf seafood dishes are served in g

June is Awards Season in the Restaurant Industry. Food and travel journalist and registered dietitian, Carolyn O'Neil, and TCT's Melanie Young discuss the results of the 2024 World50 Best Awards and J

Lambrusco, a sparkling red wine from the Emilio-Romagna region of Italy, is a versatile red to chill and serve. It's ideal for summer dining. Alicia Lini's family has produced Lambrusco sparkling wine

Want to discover under-the-radar restaurants throughout the USA or read up on what and how we are eating? Brett Anderson has been covering food and restaurant industry topics for The New York Times si

A 2024 Wine Market Council study shows that Millennials (ages 28-43) are drinking more wine and trading up to spend more per bottle. Sales of white wines are soaring and reached $42.1billion in 2023.

W. Blake Gray is a prolific wine writer covering industry topics that often generate plenty of commentary. Currently U.S. Editor for Wine Searcher, Gray was previously Wine Editor for the San Francisc

Only one percent of the worlds wines make it to the U.S.A., and VeroVino represents the smallest slice, according to Sheila Donohue, founder. VeroVino is an import company focusing on small-productio

Preferabli is a pioneer in sensorial AI for wine, spirits and food. Pam Dillon, Co-founder and CEO, tells the story of why Preferabli was built and how the patented software works like a human expert

James Clesi began serving his signature pop-up crawfish boils at venues around New Orleans in 2013 and expanded. Clesis Seafood Restaurant & Catering offers award-winning boiled crawfish, shrimp,