The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
A new diet study concludes that a low-carbohydrate diet leads to almost three times more weight loss than a traditional low-fat diet where carbs made up 40 to 45 percent of calories.
There’s no such thing as plain vanilla — at least if you’re talking about beans from the vanilla orchid. Whether it’s from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.
One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.
Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry’s fight against the foodborne pathogen.
Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.
Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.
In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.
A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.
Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods
The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet…and yes, you can still eat dessert.
China has been a big and growing market for U.S. corn. But then farmers started planting a kind of genetically engineered corn that’s not yet approved in China, and the Chinese government struck back.
Scientists are trying to raise prized bluefin tuna completely in captivity. An experiment at a Baltimore university is the first successful attempt in North America.
A high school chemistry teacher in the UK started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the web.
Would a salad arranged like an abstract painting be more enjoyable and valuable to diners than a typical salad presentation? Psychologists set out to find that out.