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Piquette, an ancient French beverage made of upcycled grape pomace, gets a New York state spin with the addition of dairy byproducts.

A little sour, a little sweet, a tiny bit vegetal: New rhubarb cultivars could be a significant boon to the state’s wines, beers, distilled spirits and hard ciders.

AgriTech began offering a cider-making course at its Geneva, New York, campus in 2009 – one of few such courses offered in North America. The weeklong, intensive course, officially titled Cider and Perry Production: A Foundation, teaches...

Science is at the heart of the many foods and beverages enjoyed during the holidays. From food safety to ingredients and best practices, CALS experts play a vital role in keeping people healthy and informed during this treasured time of year...

Benjamin Houlton, the Ronald P. Lynch Dean, recognized 41 faculty and staff members for their remarkable accomplishments at the 2021 CALS Research, Extension and Core Value Staff Awards ceremony.

What is your role in the wine industry? A lot of people know me as the former winemaker for Martha Clara Vineyards, which sold in 2018, but I’ve been keeping really busy ever since. My most exciting role right now is as a winemaker and co-owner...

Smart drones that distribute beneficial insects on crops, packaging materials to extend the shelf life of bread, and technology to transform food waste into nutrients for hydroponic farming – these are a few of the innovations to be featured at...

In this series of nine discussion papers, Cornell CALS experts seek to provide perspectives and insights on the impact of COVID-19 to selected agricultural sectors. Their goals are to assist in bringing a greater understanding of the effects of...

Nearly 480 industry representatives tuned into a webinar on June 2, hosted by Anna Katharine Mansfield, associate professor of enology in the College of Agriculture and Life Sciences, and Chris Gerling, senior extension associate at Cornell...

Across New York state, distilleries are responding to COVID-19 by producing hand sanitizer instead of their signature spirits, and experts at the Cornell Craft Beverage institute (CCBI) are helping them make the switch. “It’s been an interesting pivot for distilleries into this world,” said Chris Gerling, senior extension associate. “I have been parsing regulations and trying to keep distillers safe. Making hand sanitizer is not for hobbyists; this is for professionals.”

Coherent safety information for food processing plants in New York and other states can be difficult to find, said Sam Alcaine, assistant professor of food science, who led the writing of the descriptive text for the new website. Food processors...

On tap are an array of beers crafted with New York state ingredients: Seeds of Love and Outrage, Backroad Odysseys, and Lazy Lollygagger, an ale that spotlights the flavor of cherries and lemon-thyme. Owner Jason Sahler knows his way around a...