You can get a lot of real sour cherry flavor into a pie made with sweet cherries by using pure sour cherry juice.

Memo to Gordon Ramsay: Keep your pants on!

Put your mug on an M&M.

The Independent gives its readers a beautiful tour of Yakutsk, Russia, including a couple of juicy paragraphs on the local eats.

In praise of the much-maligned eggplant.

The Lansing State Journal reports on what promises to be a quantum leap in the field of cake icing.

The Cake Wrecks blog pipes up about professional cake-decorating catastrophes.

The iconic company files for bankruptcy protection on the heels of Royal Worcester and Spode’s filings.

When customers want to trade a good review for comped food, everyone loses.

Weird culinary gear for springtime gift-giving.

The New York Times baits vegans in a story about wedding menu planning.

What does it take to open a restaurant? Everything you’ve got.

Flavors and memories are inextricably linked, and that’s especially true—for me—of Gigondas.

Are there any chow finds in Grays Ferry? Besides the BBQ places, L2 and My Thai on South Street, and the great stuff at Odunde, that is. Thank you.

Hi, In a dish like “steamed sticky rice wrapped in lotus leaves,” are the lotus leaves edible? Or do you unwrap it like a tamale before eating? Thank you.