In a world full of beer pubs and cocktail dens, let’s not forget about the simplicity a glass (or bottle) of wine can bring.

Cruise into the first weekend in July with a host of top-notch food events, including a return of Hill Country’s popular backyard barbecue, new openings, IPA beer specials, and more.

Local chefs dish advice on pairing flavors and navigating do-it-yourself restaurants without turning your $12 quinoa bowl into an inedible mess.

Asparagus is always a spring standout, and there are only a few weeks left to savor this seasonal favorite.

While sherry had been consigned to cooking wine status throughout most of the last century, skilled bartenders are returning it to its rightful place as a main cocktail ingredient.

The shift from luring bargoers with pumpkin spice to educating them about more unusual liquors and bitters is as refreshing to see as it is to taste.

DCist sits down with the stars of 1st Stage’s production of Proof to talk gender parity, sisterhood, and math.

We asked bartenders to make us drinks that guests love and ask for over and over again.

Sometimes a cocktail needs to be suitably spicy to pair well with the rich foods of the harvest season.

What makes a burger great? Is it the meat? The sauce? The bun? The ability to order it off a secret menu? These are all points of heated debate among food nerds.