Is there anything better than perfectly roasted potatoes in the dead of winter? The key is perfecting the crispy exterior, which gives way to the soft and fluffy potato inside. This week, Julie Van Rosendaal shares the secret to this delicious dish, and explains how to master the crisp factor in other dishes, including fish, chicken or even tofu. Read more.

And maybe it’s time to give viral recipes a rest. Food writer Amy Rosen loves to see people cook and explore new recipes, but a new trending ‘cheesecake’ recipe (main ingredients: yogurt and cookies) has got her wondering: Why are we making bad viral recipes and calling them cheesecake? Read more.

If you have a question on wine, e-mail it and we’ll answer a selection in the newsletter and on our website. Please share this newsletter, and if it was forwarded to you, sign up for this and other Globe and Mail lifestyle and arts newsletters.