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Chris Campbell

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A guzzler’s glossary

From amontillado to uisge beatha, we’ve got the definitions to help you dazzle your fellow boozers
“Alcoholic” and “articulate” rarely appear in the same slurred sentence, but it’s high time they did.
By RUTH TOBIAS  |  January 08, 2007

Party of six

Some of our best local chefs sit down for a (virtual)round-table on Boston’s dining present — and future
The opportunity to gather six of the city’s most talented chefs together at one table and engage in a lively heart-to-heart about all things culinary is extremely rare.
By RUTH TOBIAS  |  November 28, 2006

Hot stuff?

Optimum serving temperatures will keep your booze tasting its best
We dread the verbs heat waves dredge up: stifle. Swelter. Parch. But oh, how we love the ones liquids evoke: quench. Slake. And best of all, chill.
By RUTH TOBIAS  |  August 24, 2006

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