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Cooking with iPads and other tablet computers is on the rise. But what if a slip of the saute pan leaves that $500 gadget Wi-Fried?
Deb Stallings was more than a little surprised when she found out that budgetary concerns meant that residents of the veterans' home in the Napa Valley, one of the world's most renowned wine regions, were being served wine from — gasp! — out of state.
Perhaps your invite to the upcoming royal nuptials of Britain's Prince William and Kate Middleton was lost in the mail. Or maybe you simply haven't the time to hop across the pond for the big event.
Martha Stewart and Rachael Ray you expect. But Steve Jobs on a list of the 50 most powerful people in food?
"C" is for cookie. And "N" is for nutrition.
For most of us, Thanksgiving is a one-day-a-year turkey triathlon. Roll out of bed in the shivery dark and cook as if your very life depended on it: bird, stuffed; potatoes, whipped; pumpkin, pied.
Need to talk turkey? Baffled by Brussels sprouts? Sure, you could go old school and call a 1-800 holiday helpline. But these days, cooks are finding inspiration, or salvation as the case may be, online.
Log on and you can design your own jeans, shoes, even cars. So, it shouldn't come as a surprise that you also can go online for tailor-made treats that let you put your own twist on everything from jerky to gingerbread.
Once you had to be a winery or vineyard worker to get invited to a harvest dinner, the ample feasts celebrating hours of backbreaking toil. These days you just need a ticket.
White lightning, mountain dew, firewater — you know it as the illicit substance made in secret by tax-dodging mountain men and drunk by people looking to alter their reality in a serious way.
Shawn Mattiuz, manager of the Hapuku Fish Shop in Market Hall, a collection of upscale food purveyors in Oakland's bustling Rockridge district, has been watching the Gulf seafood saga play out in the ice-cooled trays of his display cases.
Now you can get things "Yum-o" to go.
It wasn't too long ago that Owen Westman's customers at Rickhouse Bar didn't even know there were Japanese whiskies available, let alone ask for them by name.
Ordering wine by the glass used to mean scant choices and bland options. And only your tastebuds would tell you how long the wine had languished in an open bottle.
You want your back-to-schooler to eat a healthy diet, so you pack a "wheat" bread sandwich and tuck a "juice" drink in her brown-bag lunch. But did you know that loaf simply labeled "wheat" may be just white bread with added coloring? And the "juice" drink may contain more water than juice?
It's not hard to figure out that stocking school vending machines with sugary sodas and salty, fatty snacks is a bad idea. Replacing those culinary culprits with something more nutritious is tougher.
Spirits have gone premium. Bartenders have turned artisan. Even ice has become a little cooler.
Politics are always at a boil in Washington, but until recently the people stirring the pots inside the White House kitchen didn't get much attention. That's changed, with chefs stepping out of the shadows and on to TV.
Want to drink in Chaos Theory? Or perhaps you'd care to give your palate an Educated Guess? We're talking wines, of course, specifically a new breed of quirkily named wines that aim to make you think while you drink.
Call it the EVOO evolution. Extra-virgin olive oil, once the domain of Spain and Italy, is popping up in surprising new places.
BERKELEY, Calif. (AP) — Eat a shrimp, support a Gulf of Mexico fisherman. That's the thinking behind the "Dine Out for the Gulf Coast" campaign in which restaurants across the country will be putting a little fish philanthropy on the menu.
Every culture sees its share of trends. Even yogurt.
Grant Achatz is happy that food bloggers are so excited about dining at his renowned Alinea restaurant in Chicago that they want to shoot photos and even video of their experience. And he embraces the Web as the new medium for disseminating dining information.
You've watched them whip up delectable dishes, and a soupcon of drama, in the Top Chef kitchen. Now, stars of the hit Bravo TV series are ready to school their fans: Pack your knives and go... online.
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