A bacterial biosensor created by researchers from The Hebrew University of Jerusalem (Rehovot, Israel) lights up in the ...

Lee's, Murray's Pizza and Wine, and Pinball Pizzeria all serve different styles of pies, but they're all worth trying.

The fermentation of the beverage allowed science to observe something that until then had been invisible: germs ...

Acetic acid, the chemical compound that gives vinegar its pungent taste and aroma, is a natural by-product of the ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol ...

Washington is one of the most productive and well-respected wine regions in the world and has been for generations; however, ...

New research reveals ancient Roman wine was more complex and flavorful than previously thought. Studies of large clay jars, called dolia, show they acted as complete production units, influencing ...

Big Grape has a message for a nation of neo-teetotalers.

Today’s alcohol-free wines are increasingly serious, nuanced, and intentionally made—responding to drinkers seeking moderation without sacrificing flavor or aromatics.

Those who enjoy a cold one after a long day of work, and who have a DIY streak, might be interested in these affordable ...

Techniques available to winemakers, especially for those crafting fine white and sparkling wines, have continued to evolve ...