As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.
Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol’s effect on the body.
Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.
Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods
The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet…and yes, you can still eat dessert.
Get a taste of Austrian, German and Swiss culture up in the East Bay hills at one of the annual public events hosted by the Oakland Nature Friends.
While beer is the go-to beverage at most American backyard barbecues, mix it up with these 10 affordable wines that pair well with a range of flavors, from Mediterranean to Asian.
A group of environmentalists in Vermont aren’t at all squeamish about “pee-cycling.” A local hay farmer is using their pee as fertilizer as they run tests to find out how safe it is for growing food.
Some of us now monitor our steps, sleep and calorie intake with wristbands and apps. So why not track blood-alcohol levels? We explore the next frontier in the self-measurement movement.
A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state’s emerging seaweed aquaculture industry may benefit.
Yeast scraped from a 35-million-year-old whale fossil is the key ingredient in a “paleo ale” from a Virginia brewery. Like many scientific innovations, the idea came about late one night over a pint.
Italian engineers say they’ve finally come up with a way to brew espresso on the ISS so astronauts can ditch the instant coffee. We asked: What’s so hard about making coffee in space? Answer: A lot.