From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

Incredible Edibles

Everything I Now Want After Attending the Masters


Everything I Now Want After Attending the Masters

From cars to clothes to bourbon, covetable things abound at the most prestigious...

Sohm looks at the color and how fine the mousse is — the fine streams of bubbles — a sign of great quality.

Wine and Spirits

How to Drink Grower Champagne

Legendary sommelier Aldo Sohm on rarer bubbles.

David Lynch Transcendental Meditation Interview


The Deep Dive

A light conversation with David Lynch on Transcendental Meditation, the unified...

Here's what you think you know about caviar: Beluga is better than sevruga and you serve it with toast. Not so, say the leaders of the monthly caviar workshops at Petrossian in New York. Beluga is prized mainly because it's easy to pronounce and it should be eaten alone. The two-hour seminar sets the record straight on all issues surrounding this delicacy, weaving together history, cooking techniques, and, best of all, tasting notes. In addition to the main varieties, participants sample transmontanus, a terrific up-and-coming caviar farm-raised in California. Seminar, $290. At 182 W. 58th St.; 212-767-1041.


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