Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
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.
On the day of indulgence before the austere season of Lent, celebrate as you’re meant to: with a hearty helping of dough and fat.
Three Twins Ice Cream started in the Bay Area and is growing: there’s a recently re-opened scoop shop in the Haight, and flavors like Sergio Romo’s Mexican chocolate (“it only tastes illegal”). Mary Ladd talks to Founding Twin Neal Gottlieb, who is a character for wearing eye catching outfits to industry events, and his products and dedication to giving back are the real deal.
Homemade valentines don’t have to be made exclusively from chocolate. This year, try making your own conversation hearts—they’re fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.
As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family’s role in creating Socola Chocolatier.
Wobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.
How to match this season’s best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area’s favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart.