Apparently, when a Detroit chef and Radiohead fan listens to the album “Kid A,” dishes like maple sugar-seared duck breast, pink peppercorn gastrique and orange juniper pearls go dancing in his head.

Until man figures out how to turn water into wine, New Zealand dairy farmers have come up with a way to turn cow’s milk into vodka.

The editor of the latest Michelin pubs guide UK is calling for an end to the use of the term “gastropub” as a means to denote watering holes that offer finer dining options.

Michelin upgraded two restaurants to two-star status in the 2014 Britain and Ireland dining guide: Dinner by Heston Blumenthal and the Greenhouse, both in London.

A medium-strength blue cheese produced in the heart of rural England has been named the best cheese for 2013 at an international cheese show billed as the largest in the world.

A Filipino winemaker is hoping to put coconut-based wines, which have long been consumed in parts of South Asia and Africa, on liquor store shelves around the world.