At two weekend farmers markets, shoppers have the chance to buy the very hamburger buns that Michel Richard uses in his restaurants, for a buck apiece.
One of a series of occasional reviews and observations about cookbooks old and new.
A conversation with the director and one of the farmers in the Oscar-nominated documentary, "The Garden."
Here's to a spice with the right mix of the exotic and the everyday.
A university's decision to pull "The Omnivore's Dilemma" from freshman reading lists angers advocates for sustainable food.
A search for new spirits in Italy turns up some interesting finds, including some that should soon be available in the States.
One producer is using giant chicken characters at public events as part of a campaign against "plumping" chicken with salt water.
Columnist Greg Kitsock on brews by the case, local IPAs to try, and suggestions on palate training for a beer newbie.
What a good thing maple sugar does to scones.
Foodzie, an online market for small food producers, sells artisanal food from more than 100 vendors.
Beer lovers, here's your chance to win tickets to the sold-out Savor event.
A recipe shortcut often comes at a price. You decide whether it's worth it.
A U Street restaurant lets neighbors take herbs from a little sidewalk bed, but please, pick smartly.
The Norwegian team I followed at last year's Memphis in May barbecue contest takes home two trophies this year.
One CSA is delayed, and another one begins, eggs and all.
I wasn't a fan of flavored olive oils until I tried Pasolivo's citrus versions.
If you don't have any confectioners' sugar on hand, can you really make your own in a blender?
In my hands, few actually make it to the kitchen, I can't help but eat them on the way there. Resistance, as they say, is futile.