Viognier, Marsanne, and Roussanne show up across the Rhône in whites that are textured, balanced, and easy to pair with food.

The focus on local is big news for smaller suppliers like the Six Chimneys Bakery in Cheltenham. Normal production quadruples during the festival as they supply cakes, pastries and breads to the event ...

The creation of a commercial subsidiary in France, made possible by the acquisition of For Food France, is a key strategic step for DalterFood Group, further confirming our des ...

Mary Winston Nicklin is a Franco-American writer and editor with more than 20 years of experience. Based in Paris, she writes for publications like National Geographic, The Washington Post, AFAR, and ...

When looking at trends in food and beverage, we often see them from a continental or even global perspective. Trends such as GLP-1 uptake or high-protein transcend borders and affect consumers around ...

Raphael Gomes tests American Christmas foods he can’t believe are real, discovering surprising holiday treats. Marjorie Taylor Greene recalls Trump’s ominous warning about exposing Epstein files Study ...

Charcuterie looks similar everywhere, but the standards aren’t the same. French markets prioritize quality and tradition, while US boards often lean into presentation and variety. I made both versions ...