Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
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.
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.