Paul Fraughton / The Salt Lake Tribune

Are you looking for a new wine, cocktail or micro-brewed beer? In this column, we ask a Utah expert for a recommendation. This week we talked to: Christopher Cox » Wine manager at Fleming's Prime Steakhouse and Wine Bar, Salt Lake City.   Full Story

Courtesy MaryJane Butters

Who among us doesn't love a chunk of warm bread, right out of the oven, to accompany our meals on these chilly November evenings? But, of course, bread takes time -- the mixing, the kneading, the rising.   Full Story

Rick Egan / The Salt Lake Tribune

$11.95; $19.95 » The fondue at Franck's is a gorgeously molten mass of Gruyère, Emmentaler and Swiss cheeses. Big cubes of fluffy artisan bread, sans crusts, await a thorough dunking.   Full Story

Francisco Kjolseth / The Salt Lake Tribune

Thanks to a global marketplace, Utahns can enjoy many different cheeses. This week we explore: burrata. What it is? » A southern Italian specialty made from fresh cow's milk.   Full Story