Try these St. Louis ribs in a coffee-barbecue sauce. (Juana Arias /For The Washington Post)

In the Gastronomer, Andreas Viestad takes on foam, what some call the most overused modernist culinary technique.

Tom Sietsema visits Ashburn’s the Curry Club and finds a seven -day Indian buffet.

Planning on buttering up your boat-owning friends this summer in order to spend some quality time on the river? David Hagedorn and Tim Smith have a few suggestions for picnic goodies to impress a crowd.

Jason Wilson takes over the wine column to examine the subtler side of tempranillo.

And Greg Kitsock takes on the task of pairing beer with backyard barbecue... a handy read if you plan on executing any of the recipes from the first article.