Traditional methods make high-end Chinese soy sauce brands perfect for Chinese New Year. By Manuela Zoninsein

Chef Pierre Thiam talks about bringing Senegalese cooking and the concept of taranga to the U.S. By Jody Eddy

Part 1: Author and expert Gerald Asher breaks with tradition as he pairs wines with Chinese flavors. By Carolyn J. Phillips

Wine of the Week: Celebrate romance with the 2008 Lasseter Family Winery Amoureux Malbec Red Blend. By Elin McCoy

Reviews: 'Ancient Grains' and 'Tender' celebrate the good stuff. Healthiness ignored. By Robyn Eckhardt

Review: Luke Nguyen’s 'My Vietnam' is a home cook's ticket to a flavorful, vibrant cuisine. By Kathy Hunt

Wine of the Week: The 2010 Quady Winery Elysium California Black Muscat is fruity and intense. By Elin McCoy

Review: Stephanie Pierson loves beef brisket to death in 'The Brisket Book: A Love Story With Recipes.' By L. John Harris

The low-and-slow technique of braising is perfect for a winter meal of comfort food. By David Latt

Part 2: Gerald Asher explains why certain wines appeal to Chinese tastes and go with the cuisine. By Carolyn J. Phillips

Those often-disregarded recipes on food packaging can be a source of inspiration and nostalgia. By Barbara Haber

After losing his wife to cancer, Greg Brown, founder of T-Vine winery, nursed a broken heart. By Virginie Boone

Review: Bite by Bite has inspired recipes, as long as you've got a few days to set aside to make them. By Christy Hobart

In the heel of Italy’s boot, locals relish tiella, a regional dish of potatoes, rice and fresh mussels. By Elisabeth Luard

The wines in the southern Italian region of Puglia are more varied than you might imagine. By Rosemary George