Style :: Food/Drink

Southern Delights to Vegan Decadence: 3 Must-Have Cookbooks for Spring

By Laura Grimmer | Apr 18
Spring often feels like a re-birth, and three new cookbooks are re-introducing traditional recipes and ingredients in innovative and interesting new ways.

Capogiro Gelato, Philadelphia.

Go for the Food: Philadelphia

By Kathy Matheson | Apr 17
Philadelphia food-lovers head to 13th Street, where you can find great eateries and wine bars, a place to get anything from artisanal pizza and gourmet vegan to Asian fusion and modern Indian. And don’t forget the freshly made prickly-pear gelato.

Where’s the Beef? Prices Reach Highest Level Since 1987

By Betsy Blaney | Apr 16
The highest beef prices in almost three decades have arrived just before the start of grilling season, causing sticker shock for both consumers and restaurant owners - and relief isn’t likely anytime soon.

Dining Out For Life Benefits AIDS Project Rhode Island

By EDGE | Apr 15
Restaurants across Rhode Island will be participating in Dining Out for Life, Thursday, April 24, benefitting AIDS Project Rhode Island.

Brainbridge Bakery’s barista during America’s Best Coffeehouse Competition.

Coffee Talk: The Latest Trends for the Ultimate Brew

By Laura Grimmer | Apr 15
EDGE food writer Laura Grimmer travels across the pond and back in search of the perfect cup of joe. She discovers that what is old is new again, and it doesn’t take a lot of complicated technology for a well-brewed cup of coffee.

server Kathy Nguyen delivers a traditional Japanese meal at Domo, in Denver.

Go for the Food: Denver

By Donna Bryson | Apr 14
Domo isn’t just a Japanese restaurant. It’s a place where you can immerse yourself in Japanese culture... in Denver.

Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif.

California City Turns Up Heat on Sriracha Maker

By John Rogers | Apr 13
A small Southern California town has turned up the heat on the makers of the wildly popular Sriracha hot sauce, telling them that if they can’t keep their bottling plant from smelling up the neighborhood, the city will.

Downward Dog or Downward Spiral? Subway Removes ’Yoga Mat’ Chemical From Bread

By Candice Choi | Apr 12
Subway says an ingredient dubbed the "yoga mat" chemical will be entirely phased out of its bread by next week.

The fixation on calorie counts that defined dieting for so long is giving way to other considerations, like the promise of more fiber or natural ingredients

Dieters Move Past Calories, Food Makers Follow

By Candice Choi | Apr 11
The calorie counting that defined dieting for so long is giving way to other considerations, like the promise of more fiber or natural ingredients.

Art Smith

New Food Festival to Celebrate LGBT Chefs

By Michelle Locke | Apr 10
Something new is coming to the parade of food festivals that has sprung up around the country - CookOUT/RockOUT, a food and music event celebrating LGBT chefs and other food luminaries.