Disperse the yeast in the water, then add the flour to make a dough, kneading it very well until it becomes smooth and highly elastic -- a good 1015 minutes. Let rise, covered, until doubled in bulk - ...

Last summer I returned to my rural Massachusetts hometown on a mission: to make my own natural wine, with “nothing added, nothing taken away.” For months I’d watched friends embrace ambitious new ...

For much of human history, wine has had a place on the dinner table. At Jessica Wagener’s house in Burlington’s New North End, the wine on the table just happens to be still fermenting away in ...