Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.
From 3,000-year-old peat bogs to 19th-century Brazil to modern foodies, the love of Irish butter has spread far. The secret to Ireland’s deliciously rich, creamy butter is in its rolling green hills.
Cumin has been popular since the dawn of written history: It’s the only English word that can be traced directly back to Sumerian. Since then it has insinuated itself into cuisines around the world.
Melissa McSorley’s job is to make food look good — and last — on camera. Sometimes that means cooking 800 Cubano sandwiches, other times it means scooping butter instead of ice cream.
In his new book, author Brian Abrams chronicles the drinking habits and debauchery of former presidents.
Jack White is a meticulous musician, so it’s no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.
With help from celebrity chef Jamie Oliver, Stanford University is launching a cooking program to teach students the basics of choosing groceries, cooking and eating healthy.
Our primate ancestors were consuming alcohol 10 million years ago in the form of fermented fruit, researchers have discovered. The finding suggests our relationship with alcohol is ancient.
S. Donald Stookey created a synthetic ceramic glass in 1952 — the fortuitous outcome of an experiment gone wrong.
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.
An odd, beautiful and persnickety citrus fruit has its big moment during the Jewish fall festival of Sukkot. But then what do you do with it?
Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special KQED event to celebrate Yan’s new series Martin Yan’s Taste of Vietnam and Pepin’s new series Jacques Pépin: Heart & Soul. The event finale was a noodle-pulling dance performance by Chef Tony Wu.