Oset Babür-Winter

Oset Babür-Winter

Oset Babür-Winter is the Associate Culture Editor at Food & Wine and produces Obsessions, the magazine's front-of-book. She has contributed stories to publications like The New York Times, TASTE, GQ, and The Guardian, and passed the Wine & Spirits Education Trust (WSET)'s Level 3 Advanced Qualification in Wine with Merit in May 2021.

The world’s most popular drink has new champions in the U.S.
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Stunning preserved flowers bring freshness and life to any space.
Self-care shouldn't mean deprivation. Take a lesson from the delicious and generous Turkish hammam experience and make dishes that nourish you inside and out.
From shorter menus to outdoor dining, here's what the hospitality industry looked like this year.

I’m rooting for the parsnip, and you should, too.
With 10 shows hosted by writers, anthropologists, chefs, and experts from around the world, Whetstone's new food podcast network is an exciting auditory journey.
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In the past 30 days alone, L’Artusi received 1,742 inquiries for its private dining room.
Haley Fortier knows a thing or two about what wine enthusiasts will enjoy.
Make baking even better for your loved ones this year.
OFFHOURS and West Elm's new quilt comes in three gorgeous, machine-washable shades.
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Rose Los Angeles does CBD differently, with a focus on fruit, flowers, and the farms where they come from.
Chef Nancy Silverton explains her newest collaboration.
10 takeaways from this year’s American Express Trade Panel
It's almost like a dessert.
Amex and Resy have teamed up to throw a series of exclusive dinner parties from the Hamptons to Los Angeles, featuring award-winning chefs.
Winemaker Chris Christensen can’t stop asking, “What’s next?”
You’re not just paying for the bottle.
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Snip, peel, grate, juice, and grill like a pro and make the most of your produce haul.
Make carnitas jackfruit tacos, vegan nachos and cheesesteaks, kachumber gazpacho, eggplant braciola, and hot honey carrot flatbreads with recipes and tips from the pros.
A short history of how veg-centric books went from rustic to revolutionary.