Make your reservations now.
Tickets on sale for Aaron Franklin's inaugural Hot Luck Festival.
Check out the Texas chefs who nabbed semifinalist nods for the culinary Oscars.
Hudson's on the Bend has long been a sentimental favorite. So, does the recently renovated Austin establishment hold up under new ownership?
Large batch Makes 1 cup Special Equipment Molcajete, mortar and pestle, or spice or coffee grinder 30 garlic cloves, peeled 6 tablespoons water, added 2 tablespoons at a time 1⁄3 cup cumin seeds ¼ cup whole black peppercorns In a molcajete, mortar and pestle, or spice or coffee grinder, combine…
Could these be the best pastries in Texas?
The inaugural Texas Wine Revolution sees the future of the business through rosé glasses.
The best pink wines for summer 2016.
David Keck, of Camerata wine bar in Houston, joined an elite group when he passed one of the world's hardest exams.
The wine cooler is back. And better.
'The Jemima Code: Two Centuries of African American Cookbooks'
Justin Yu of Oxheart brings a big prize home to Houston.
Wine, food, and good company: who could ask for more?
The Food Network star talks about his Texas roots, where he eats in Austin, and a dream career in a mariachi band.
What kolaches, African-American cooking, and chili queens can teach us about women’s influence on Texas cuisine.
The Thai-Kun chef on childhood flavors, making his father proud, and where he eats in Austin.
Kevin Fink of Emmer & Rye furthers Texas's annual presence on the list.
The chef behind Hillside Farmacy and Eden East discusses art, fermentation, and inspiration.
Houston's Adam Dorris of Pax Americana talks about the San Francisco restaurant that inspired him, his next project, and Houston's food scene.
The celebrity chef dishes on keeping his cool, life in front of the camera, and the mistreatment of cauliflower.
Pierre Celis helped kickstart the craft brewing movement in Texas. Now it's his daughter's turn to advance the movement.
Two Austin chefs made the national categories, and Texas ruled the southwest regional competition.
The Texas chefs and restaurants named as semifinalists.
Wineries are experimenting with the style, and it’s paying off.
Your mouth’s guide to the Super Bowl, fresh from the ’Texas Monthly’ archives.
A look inside Top Knot, Dallas's new Japanese-Mediterranean-Latin American fusion restaurant.
Get ready to drool over the offerings at the Austin Food & Wine Festival 2016.
Six Texas wines, beers, and cocktail recipes.
An ode to the drowned taco, one of the best tacos in Dallas.
Pairings that play nice with all the flavors on your plate.
Mason ISD launched a high school viticulture program to help create the next crop of Texas's grape growers.
Are You Ready for the 120 Tacos You Must Eat Before You Die?
Six wines to celebrate cooler days ahead.
How much does Feast Portland tell us about the food festival Aaron Franklin will be starting in Austin next year?
A red-wine blend that stands up well to barbecue and Tex-Mex.
The Dripping Springs-based distillery is set to open full-scale operation that will serve as a blueprint for what we can expect from Texas' spirits scene.
The poor 'Texas Monthly' taco team had to eat soooo many tacos.
There has been a recent uptick in the number of meat thefts, but it's nothing new.
Four Texas restaurants are in the running for the magazine’s best restaurants list.
How Wes Mickel, a trained chef and hobbyist beer brewer found his way to being one of the first cider makers in Texas is a question he still asks himself on a regular basis. The Arkansas native took on the challenge of making cider from Texas-grown apples purely by happenstance.
Looking for a festive way to celebrate Independence Day? We've got a roundup of summer sippers perfect for any patriot party.
Tuscan in style, with bright red fruits, aromas of smoke, earth, and herbs.
Kim McPherson of McPherson Cellars launches one of the first nationally-distributed Texas wines in collaboration with California Winemaker, Dave Phinney’s Locations brand, with the simple name that says it all: TX.
Feathers will be ruffled.
Danny Meyer discusses his love of Texas ingredients, barbecue, and opening the first Texas location of Shake Shack.
Hugo Ortega of Hugo’s, Backstreet Café and Caracol, in Houston discusses his love for traveling, his James Beard Foundation Award nomination, and his favorite Austin restaurants.
Below, Justin Yu of Oxheart in Houston discusses his recent James Beard Foundation Award nomination, his favorite Austin restaurants, the progression of Oxheart and a dreamy Taylor Swift-themed restaurant.
I covered the opening of Fino, in Austin. It’s only fitting to cover the day it shut its doors.
Michael Fojtasek and Grae Nonas join the ranks of Chris Shepherd, Tyson Cole, David Bull and seventeen other Texas chefs previously honored with the same recognition.
Including Aaron Franklin, Gilmore, Hugo Ortega, and Justin Yu.