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.
This cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?
Get it quick before it’s gone! Handmade tofu and mochi sweets in San Jose’s Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.
Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how.
America’s Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.
Dark chocolate may help the heart and waistline. Now scientists have figured out one reason why: Bacteria in the gut turn cocoa into compounds that lower inflammation and make us feel full.
Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe–yes, there will be Secret Breakfast! Then there’s the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic–look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.
Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten’s founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what’s coming next from this dessert scientist.
Fruit roll-ups can be so much more than the sweet, sticky sugar-bombs of childhood when they’re made at home. Kate Williams will show you how to get creative with your fruit snacks.