Published by Josh Friedland, The Food Section covers the world of modern gastronomy, from chefs to chevre and everything in between. Gourmet calls us "the consummate gastronomic blog." 
« Mario Batali's Travel Gear: Salami, Feta, and Capers | Main | Competitive Eating Coming to TV »
The Case for Boxed Wine
Not only are boxed wines more environmentally-friendly than bottled wines, argues Tyler Coleman (a.k.a. Dr. Vino) in the New York Times, their lower cost of production could also help keep per-glass prices of wine from rising as the dollar falls. What's more, boxed wines are eminently practical for table wines that do not need to be aged.
