In the Bay Area, springtime is when fresh, local asparagus–a vegetable with an ancient history–comes on the market. It’s usually in season from mid-April until mid-June. So, which to choose, the skinny stuff or the fat stalks?
The good folks at The Restaurant Choice cooked up these handsomely designed infographics to get you through your next international dining adventure.
This traditional Moroccan food is starting to find a place on restaurant menus again. A lot of people think couscous is a type of cracked wheat, but it’s really more like a primitive form of pasta.
A loophole in the Food and Drug Administration’s (FDA) regulations may be allowing unsafe chemicals in your food, according to the findings of one environmental organization.
Narsai David enjoyed his first field-grown rhubarb of the season and has concocted a delicious dessert recipe involving ginger and baked crispiness.
A San Bruno-based food delivery service say it’s letting go if its Facebook account after the latest round of changes to the timeline feature.
New questions are being raised about the role of federal inspectors in the recall of 9 million pounds of beef from a Sonoma County slaughterhouse. With USDA inspectors on site, how could a year’s worth of beef have been contaminated?
The Assembly Health Committee voted 15-0 Tuesday to repeal and revisit the regulation before enforcement begins this summer, following opposition from chefs and bartenders.
U.S. District Judge William Orrick said Tuesday that the law applies equally throughout the state and rejected arguments that the ban unfairly targeted the Chinese community. The Chinatown Neighborhood Association filed a lawsuit in 2011.
When it comes to global gastronomy, the sandwich reigns supreme. Which is why we put together this handy guide to the world’s best/most representative national sandwiches.