Food and Wine Articles

Whether you’re searching for a spectacular new dish to dazzle a dinner party, or perfecting one of your own creations, the Viking Life is an indispensable resource. We are continually adding new recipes, videos, and articles covering emerging cuisines and culinary hot spots. We rely on a worldwide network of experts with a passion for genuine flavors. Whether they’re writing from Provence or Bangkok, these globetrotting gourmands live in the kitchen. You won’t find any reports on trendy ethnic fusions – only lovingly penned tributes to the world’s most inspirational cuisines.

The Contessa of Comfort: Ina Garten Recipes By Ina Garten	Stoking the Loaves: Wood Oven Breads By Elaine Trigiani
A Life in Wine, Part II By Charles Dunn	Burgundy Bargains: Village Vineyards By John Gilman
A Feast Between the Vines: The Sommelier Love Fest By Lisa Minucci	Choosing Wine For the Thanksgiving Table By John Gilman
Chef Art Smith	Moll Anderson
The Ultimate Holiday Foodie Gift Guide	Bouchard Dinner Party By Charles Dunn
A Life in Wine: A Discussion with John Gilman By Charles Dunn	The Beauty of Barolo By John Gilman
The Culinary Roots of Chef Lee Richardson	This Isn't Philly: By Gene Bourg
Exploring The Cheese Cave:	An Intro to Serving Cheese
Cheese Pairing 202: A Pungent Argument for Whites By Charles Dunn	Stuffed: A Napa Valley Venison Party By Lisa Minucci
Red and Bleu: Quick Tips for Wine & Cheese Pairing By Jonathan Lindenauer	Celebrate National Catfish Month
Meeting Mai Pham By LeAnne Gault	Questions and Appetizers with Chef Morimoto By LeAnne Gault
From the Andes to the Cellar: Argentinean Wines By Charles Dunn	Chopsticks and Champagne: A Guide to Asian Pairings By John Gilman
The Thai Challenge: A Spicy Pairing Menu By Jonathan Lindenauer	Linton and Gina Hopkins: Marriage and Family is the Main Course By LeAnne Gault
In the Land of Cocktails	Memorial Day BBQ Baby Back Ribs By Ted Allen
The Beaujolais Renaissance By John Gilman	Napa Valley Dinner Party By Lisa Minucci
Cooking with Wine By Jonathan Lindenauer	One Fish, Two Fish - "Green Fish," Good Fish
Q & A with Chef Donald Link By LeAnne Gault	Seattle's Chef Maria Hines: Organic Alchemist By LeAnne Gault
Simply Sustainable	A Question of Sustainability By Lisa Minucci
Alcohol Content in Wine By Jeremy Oliver	Affordable Paris By Gene Bourg
Putting Health Back into School	Vocal on Local: How Alice Waters Changed the World By LeAnne Gault
Achieving a Healthy Lifestyle	Close to Nature By Elaine Trigiani
A Few Trends in the World of Wine: 2007 and 2008 By John Gilman	Wine & Winter Supper By Lisa Minucci
Wine with Chocolate: Limited, but Luscious, Selections By Charles Dunn	Reveillon Dinners By Gene Bourg
A View From the Coast By Lisa Minucci	Today's Dry Roses: Finding Elegance and Sophistication in Rose-Colored Glasses By John Gilman
Ordering Wine in a Restaurant By Charles Dunn	Niman Ranch: Looking to the Past to Create a Better Future
I Think Turkeys Are Supposed to Look Like That By Elaine Trigiani	The Best of Burgundy By Anne Willan
French Twist: Recipes from Chef José Gutierrez	Franco Files: Our Favorite U.S. Bistros
Stop and Smell the Rosé: Exploring the Flavors of Provence By Lisa Minucci	Decanting Enchantment: A French Country Dinner at La Provence By Charles Dunn
Wine and Food in the Loire Valley: The Garden is Open By John Gilman	All Five Senses - Experience a Culture through its Kitchen By Elaine Trigiani
Dinner is the show: Viking Cooking Schools	Las Vegas Culinary Hot Spots By Max Jacobson
The Champagne Revolution By John Gilman	Cool Down with Crisp Wines By Charles Dunn
An Italian Wedding Feast By Elaine Trigiani	Ultimate Outdoor Kitchens
Grilling Recipes from Bobby Flay	Flavor of the Old Cask: The Many Wines of Thomas Jefferson By John R. Hailman
A Two-Century Australian Tradition By Jeremy Oliver	The Golden Age of California Cabernet Sauvignon: The Decade of the 1970s By John Gilman
A Visit to an Italian Farmers' Market By Elaine Trigiani	The Edible Schoolyard Project By Gene Bourg
Growing Your Own Vegetables By Barb Jones	The Magical 2005 Burgundy Vintage By John Gilman
Pairing Wine with Food: Considering Body and Texture By Charles Dunn	Olive Oil: Looks Green, Smells Green, Tastes Green By Elaine Trigiani
A Resolution to Keep By Riki Senn	Dining Gourmet Style with Chef Sara Moulton
Raise a Glass to Lower Cholesterol By Charles Dunn	The Three-Ingredient Rule as Applied to Christmas Dinner By Elaine Trigiani
Gifts From The Kitchen By Riki Senn	Wines for the Holiday Dinner By Charles Dunn
A Fall Feast to Remember By Charles Dunn	A Fish For All Seasons
Fall Produce: A Palatable Wonderland By Sara Moulton	The Comforts of Fall By Riki Senn
Alsace in the Fall By Lisa Minucci	Homemade Pasta - A Taste of Italy By Riki Senn
John Besh Profile By Gene Bourg	Tasting with the Prince of Burgundy By Lisa Minucci
Complexity and Finish: Hallmarks of Quality By Charles Dunn	Barbecued Mutton at the Moonlight Cafe By Bruce Aidells
Pairing Wine with Food from the Grill By Charles Dunn	Understanding Wine By Charles Dunn
Holiday Planner	Serving Sparkling Wine
Hosting a Wine Tasting at Home	Tips on Storing Wine