A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.
Edward Lee’s culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother’s kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.
“The Ice Cream Travel Guide” will chart the world’s top ice cream destinations.
A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB’s Sarah Henry.
Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally.
Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary “brain drain” is.
From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.
Black Rock French Quarter Organizers plan for an epic dinner to thank theme camp volunteers.
Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel’s Tonga Room & Hurricane Bar.
In the heart of Sonoma County’s Alexander Valley, nestled between grapevines and the area’s rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it’s making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.