To all cooks, salt is life. The delicate crystals are what enhances every dish that is put out to diners—be it in soups, sauces, or as a finishing sprinkle over the top. Get to know these five variations.

Let’s get to the nitty-gritty about your favorite Instagrammable lunch bowl.

Studies have shown that the South Koreans are set to live longer than anyone else by 2030. Here’s why.

The Robert Parker Wine Advocate editor-in-chief states her case.

From the varying doneness of noodles to the thickness of the broths, every Japanese region has their own version. Get to know them.

From Yukon golds to fingerlings, learn what these different potatoes are best used for.

Here, we get down to the nitty-gritty with Robert Parker Wine Advocate editor-in-chief, Lisa Perrotti-Brown.

In this series we decipher the lexicon of bartending. First up: the basics of ordering booze.

It's creamy, nutty, vegan and delicious—but what is it?

From matcha to sencha, longjing to genmaicha, here are 7 types of green tea.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

India has over 30 types of bread—these seven are perfect to start with.

Elevate your wine drinking by matching glassware to specific wines.

From spicy, pale lagers to dark, malty bocks, here's the skinny on German beers.

Ultraviolet joins T’ang Court in the highest three-star echelon; 30 restaurants get Michelin stars this year, up from 26 in 2017.

What you need to know about the past, present and future of coffee culture.

Many of these varieties are easily available on restaurant menus. But if you can’t yet tell them apart, here’s our brief go-to guide.

There’s more than one way to brew the bean in the far corners of the world.