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.
After graduation, a group of college students landed a nutty job — quite literally. For the next year, they will don the monocle of Mr. Peanut and drive the Planters Peanut Nutmobile.
Some of tequila’s oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.
By testing for radiation, detectives showed that wine bottles purportedly from Thomas Jefferson’s collection were fake. And with wine fraud rising, authentication is getting even more sophisticated.
Obesity and diabetes rates have soared among Native Americans as sugary, high-carb foods have replaced traditional foods. A study found that 10 wild plants from the Great Plains are highly nutritious.
Before you heat up the grill and celebrate with a cold one, here’s a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.
Ruth Reichl, best-selling memoirist and longtime food writer, pens her first novel, loosely based on her time as the editor in chief at the now-defunct Gourmet. Is it this summer’s perfect foodie beach read, or too fluffy even for cupcake lovers? Stephanie Rosenbaum Klassen tastes-tests the treat.
In the Soviet Union’s communal kitchens, many families jockeyed for one stove. Apartments were crowded, food was scarce and government informants were everywhere. Still, some found joy and connection.
The turnspit dog was once an essential part of every large kitchen in Britain. Bred to run in a wheel that turned a roasting spit, the small but strong dogs ensured that the meat cooked evenly.
President Barack Obama stopped by the iconic sushi restaurant featured in the 2012 documentary “Jiro Dreams of Sushi.” Director David Gelb says eating there is both an amazing and nerve-wracking experience.
Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.
The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they’ve given their Passover seal of approval to the ancient “pseudo-cereal.”
The soft drink giant is one of the few big U.S. firms with major investments in Russia. And the reasons why say a lot about why the U.S. has less leverage in Russia than it might like.