A popular topic at Bay Area Bites, East Oakland’s Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.
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.
Some people are more likely to gain weight from frequently indulging in fried foods than others, scientists say. You can blame mom and dad for passing on the obesity risk genes.
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.
If craft beers seem to be everywhere these days, there’s good reason: Sales jumped 20 percent in 2013. To stand out in an increasingly crowded field, many brewers are pushing the flavor frontiers.
The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don’t run out and gorge on bacon just yet.
Cupcakes, cookies and beer dyed green may mean party time in America, but on the Emerald Isle, they harken back to a desperate past. Still, Ireland has learned to embrace the kitsch for the tourists.
The California university is already famous for its wine and beer programs. Coffee seemed like a natural next step. It’s new Coffee Center aims to break down the science behind the perfect cup of Joe.
Learning to garden and cook with cheap, healthy produce helped JuJu Harris survive while raising seven kids on public assistance. In a new cookbook, she shares her tips for other struggling moms.
Carrots don’t stand much of a chance against cronuts when it comes to tweets and Instagrams about food. The new Food Porn Index aims to change the conversation by tracking our virtual cravings.
The New Guinea flatworm is a vicious little thing with an appetite for snails. Its discovery in Normandy has raised concerns about the fate of Europe’s snails — and France’s famed mollusk appetizer.