Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
When GMO-free cereals landed in supermarkets, some vitamins had mysteriously vanished from them. But these vitamins don’t necessarily come from genetically altered organisms.
Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko’s Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.
Long before the hosts, managers, bartenders and servers, who are the masterminds behind our favorite watering holes and dining spots? The builders, of course!
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.
Restricting your calories for short periods of time may be one way to counter seasonal overeating. A few studies make a cautious but encouraging case for the health benefits of regular “mini-fasts.”
The World Food Program says it needs $64 million immediately to continue a voucher program that allows refugees in countries bordering Syria to buy food in local shops.
A Japanese tea-ceremony staple for centuries, antioxiant- and umami-rich matcha is spurring a new wave of geekdom.
Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you’re using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.
If you’re giving nonperishables to a food pantry this year, skip the sodium-packed soups and focus on nutrient-dense foods, hunger advocates say. Some of them may be cheaper, too.
After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.
Drink in season with this diverse collection of beer and spirits from around the Bay Area, from pumpkin barleywine to applejack.
It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.