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.
Revisit three Asian restaurants from previous series: Dragon Rouge Restaurant, Marnee Thai, Butterfly Restaurant.
Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special KQED event to celebrate Yan’s new series Martin Yan’s Taste of Vietnam and Pepin’s new series Jacques Pépin: Heart & Soul. The event finale was a noodle-pulling dance performance by Chef Tony Wu.
Homemade, naturally fermented ginger beer is far easier to make than you’d imagine. All you need is ginger, sugar, lemons, and a little patience. Kate Williams will show you how.
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren’t as sensitive eat about 200 more servings of vegetables per year.
In a stunt to promote the next season of the hit zombie show The Walking Dead, London chefs have concocted a burger inspired by human flesh. They’re giving them away Tuesday at a pop-up restaurant.
In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.
Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now “chlorinated chickens” are a sticking point in a trans-Atlantic trade deal.
“There’s a social-action part of being a Jew, where you’re supposed to do something good in the world,” Dinberg explains. “Farming allows me to do that—care for the earth, be a partner with God, provide opportunities for people through good food.”
Investigators from the U.S. Department of Agriculture say they cannot figure out how genetically modified wheat got into an Oregon field. Now GM wheat has been found growing in Montana, too.
“Recipes are only as good as those using them,” says Rahul Baxi, an Oakland-based software engineer. With his new invention “SmartyPans,” he hopes to harness technology to get more people in the kitchen.
In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.