What’s the Best White Wine for Cooking? Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros)

You’re whipping up a classic chicken Marbella, and the Ina Garten recipe you’re following calls for “dry white wine.” You can’t exactly phone the Contessa herself, but come on, Ina: What the heck does that even mean? Pinot grigio is dry…but so is sauvignon blanc. What gives?

Cooking with wine can be totally confusing. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose—to an extent. We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once and for all how to choose the best white wine for cooking.

1. Choose a white wine with high acidity and light fruit flavors

Celine Beitchman, director of nutrition at the Institute of Culinary Education, suggests a light- to medium-bodied white for cooking. “Unless you’re making a sweet

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When White Women of Privilege Borrow From Ethnic Cuisines


Amongst those who know, Diana Kennedy is understood to be the English-speaking world’s authority on traditional Mexican cooking. But not many people—particularly not many people outside of Mexico—know. In the documentary Diana Kennedy: Nothing Fancy, digitally streamable now and available on demand June 19, director Elizabeth Carroll, a foodie herself, pays close attention to the woman who has for decades evaded celebrity status while carefully and faithfully putting on record what is today one of the most popular cuisines in the world. It’s a film that offers much wisdom to my generation of creative and passionate cooks, pressured by an ever-intensifying late capitalism but guided by a responsibility to make the commitments and do the research necessary to claim a level of authority. 

For Kennedy, popularity was never the plan. “After her first book became successful, I’m sure she could have stayed in the U.S. and

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Alison Roman apologises to Chrissy Teigen and Marie Kondo for ‘stupid’ comments and admits ‘white privilege’

Alison Roman has apologised to Chrissy Teigen and Marie Kondo for making “tone deaf remarks” about their business empires.

“I used their names disparagingly to try and distinguish myself, which I absolutely do not have an excuse for,” the New York Times food columnist wrote in a statement on Twitter.

“I need to learn, and respect, the difference between being unfiltered and honest vs. being uneducated and flippant.”

Last week, in an interview with New Consumer, Roman said that the way Teigen runs her various food and cooking businesses “horrifies” her.

“Like, what Chrissy Teigen has done is so crazy to me,” she told the publication.

“She had a successful cookbook. And then it was like: Boom, line at Target. Boom, now she has an Instagram page that has over a million followers where it’s just, like, people running a content farm for her.

“That horrifies me and it’s

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