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ZeroFoodprint Reduces Restaurants' Impact on Environment

The organization's co-founder believes restaurants have the largest responsibility to fight climate change.

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Best Wines From Issue 240

See who came out on top.

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Ingredient Spotlight: CBDs

A compound found in cannabis and hemp is making its way into kitchens and bars.

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The Best Bars In San Francisco According to Bay Area Bartenders

Under-the-radar watering hole suggestions from some of the Bay Area’s leading bartenders.

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Wine Advocate Weekend Pairings: Christmas Edition

Leave your holiday menu to the pros.

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6 Best New Releases from Campania

Nearly 300 wines were tasted in her latest report—here, the top six, all rated 95 points and higher.

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The Duck Press Brings Old School Sauces to the Dining Room

Restaurants across the country implement a 19th century French technique.

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14 Gifts for the Foodie Who Has (Almost) Everything

From silver frying pans to some of the rarest beef in the world, these ideas are sure to please.

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9 100-Point Bordeaux Wines in Interim End of November 2018

“While 2016 is an incredible vintage that produced a lot of outstanding and some extraordinary wines throughout Bordeaux, the greatest wines of this amazing year sing not so much about the vintage, or even their communes, but about their vineyards,” says Lisa Perrotti-Brown in her Bordeaux: 2016s in Bottle report in our latest Issue of The Wine Advocate.   A grand total of nine wines reviewed in the End of November Interim Issue 2018 received the perfect 100-point score, all coming from Bordeaux.  View the full list below:  2016 Cheval Blanc “This is a very different style from the rich, opulently hedonic 2015, yet this wonderfully fragrant, beautifully poised and intellectually compelling 2016 is equally extraordinary.” 2016 Cos d'Estournel “Bottled in July 2018, it is deep garnet-purple colored and starts off a little closed and reticent, opening out slowly and seductively to reveal beautiful lilacs, rose hip tea, crushed stones and camphor nuances over a core of crème de cassis, kirsch, wild blueberries and mocha plus wafts of incense and wood smoke.” 2016 Haut-Brion “Medium-bodied, the elegantly crafted palate is completely packed with intense floral, mineral and cassis-laced flavors with a firm frame of very finely pixelated tannins and seamless freshness,...

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Inside Alain Ducasse's New Restaurant on the Seine

The decorated chef has launched a riverboat restaurant below the Eiffel Tower.

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