Latest Posts
Korean Researchers Build a Hybrid Cultivated Steak, and Show Why Whole Cuts Are Hard
A Korean team says it has made a hybrid cultivated sirloin at far lower cost. Why whole cuts are cultivated meat’s hardest problem.
How to Open Champagne Without Losing a Drop
Keep it cold, hold the cork, turn the bottle. The sommelier’s quiet method for opening Champagne, plus how to pour it, fix a stuck cork and which bottles to practise on.
Cell-Cultured Milk Takes Its First Step Toward Butter and Cheese
Dairy trader Hoogwegt takes its first batch of Opalia’s cell-cultured milk for cheese and butter trials, as Senara expands to Maastricht.
Non-Alcoholic Wine That Isn’t Grape Juice: The 2026 Test
Sparkling wins, whites are close, reds still struggle. The test a dealcoholised bottle has to pass, and the producers whose wines pass it this year.
Cultivated Duck for Foie Gras Wins Board Approval in Australia and New Zealand
Australia and New Zealand’s food regulator has approved Gourmey’s cultivated duck for foie gras and pâté, pending a ministerial review.
Sherry Is the Best-Value Wine in the World. Here’s Where to Start
Decades of ageing for the price of a weeknight red. A sherry wine guide to the six styles, how the solera works, and seven bottles to open first.
Animal-Free Casein Clears FDA Review, Bringing Cow-Free Cheese Closer
Formo and Those Vegan Cowboys say the FDA has cleared their animal-free casein for use in cheese. What the milestone means for chefs and diners.
Cheese Board Wine Pairing: Five Cheeses, Five Bottles, One Board
Build the board around five cheese styles, pour the bottle each one wants, and keep one wine on the table that handles all of them.
Is Lab-Grown Chocolate Real? Where Cell-Cultured Cocoa Stands in 2026
Cell-cultured cocoa has reached U.S. pastry kitchens. Where to find lab-grown chocolate, how it tastes, and whether it is in your candy.
The Best Wine Glasses in 2026: What Sommeliers Actually Use
Forget the twelve-shape sets. The best wine glasses in 2026 are universal stems, and the ones restaurants trust come from a short list of makers.
Does Wine Go Bad? How to Tell Before You Pour
Wine spoils in four recognisable ways, and none of them will hurt you. Here is how to read the cork, the colour and the first sniff.
Chianti Classico vs Chianti: What the Black Rooster Means
Chianti Classico and Chianti are separate appellations with separate maps and rules. What the black rooster guarantees, what it does not, and six bottles to prove it.
Fireside Spirits: Armagnac, Cognac and Sherry-Cask Whisky for the Long Nights
Armagnac, Cognac and sherry-cask single malts for the long nights: producers to know, how to serve them and what to pair by the fire.
Six Bottles for Autumn: The Santé Tasting Edit
Six bottles for an autumn wine tasting at home, from sparkling to sweet, with how to host it, the tasting order and what to look for.
What to Drink in Lisbon: The Wine Bars Worth the Walk
Eight Lisbon wine bars from Chiado to Graça, what to order at each, and the Portuguese bottles to carry home once the hills are done.
Santé’s Holiday Gift Guide, Part One: For the Wine Lover
Santé’s holiday wine gift guide: showpiece bottles, glassware, decanters, books and experiences for the wine lover.
Mulled Wine Done Properly: The Bottle, the Spices, the Method
Never boil it, never use a wine you would not drink, never drown it in sugar. The bottle, the spices and the method for mulled wine that tastes of wine.
Beaujolais Nouveau Is Coming. Drink the Crus Instead
Beaujolais Nouveau arrives Nov 19. Here is why the ten Beaujolais crus, from Morgon to Fleurie, deserve your attention instead.
Thanksgiving, Planned Early: Twelve Bottles for Every Role at the Table
The Thanksgiving wine guide: 12 bottles for every role at the table, how much to buy, and why to shop now for Nov 26.
The Best Sparkling Wines Under $30 (That Aren’t Prosecco)
Traditional-method bubbles from Penedès, Alsace, Burgundy, New Mexico and the Anderson Valley that beat Prosecco on depth without breaking $30. Ten bottles worth carrying home.
