Food and Wine

Champagne bottles are getting lighter to go greener.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier: Today, making a beef stock for soup.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Pinot noirs are pouring on to wine shop and supermarket shelves these days. A big 2008 vintage and more vineyards coming into production mean more labels. Some are aiming for igh quality and prices to match, but most seem to be treading the middle ground - $25 to $35.

Unfortunately, I've found very little enjoyable pinot under $20.