It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.
A real-life Willy Wonka invites scientists, designers, composers, artists and chefs to collaborate on novel foods and other cultural confections.
A new documentary film follows protesters who occupied a research farm owned by the University of California. The film has become a symbol of the subversive possibilities of urban farming.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country’s artisan cheeses so tasty.
Advancements in online and mobile orders have become key ingredients for the company’s recent success. Domino’s innovations include an online pizza tracker and a voice-ordering app.
Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights ten popular destinations for ramen in the South Bay Area.
Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.
Tablehopper’s Marcia Gagliardi will be interviewing chef Jacques Pépin at Google on Friday, October 24 at 11am PST in a live chat. Have a question for Jacques? Submit your question now and watch him respond to audience questions during the chat on Friday. Chat will be archived on this post.
Pink slime? Eyeballs? Rumors about what goes into McD’s food have dogged it for years. As U.S. sales falter, the firm’s new ad campaign aims to tackle those concerns by inviting consumers’ questions.
Farmers will be able to plant types of corn and soybeans that can tolerate doses of two weedkillers. It may be one of the most significant developments the world of weedkilling in more than a decade.
It’s tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.
Theme restaurants seem to be making a comeback. Here are some that have popped up in the Bay Area beyond neighborhoods catering to tourists. Can theme restaurants develop a loyal clientele or are they a one-time novelty?
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren’t as sensitive eat about 200 more servings of vegetables per year.