Has anyone been to the Mole to Die For Tasting Contest at the Mission Cultural Center? It is the fifth annual so I’m hoping someone went and it is as good as it sounds., From the SF Weekly ... "One of the best things in the...

I am thinking about checking one of these places out tonight. Can anyone break these 3 restaurants in a nutshell for me? I like quality fish, and I like decent pricing. What works?

I know there have been several discussions on the BGE, kamado and other ceramic cookers before, but i’m wondering if anyone has a strong opinion on one brand over another and why. i know of primo, kamado, big green egg, and...

I’ve got a very large array of J A Henckels Pro-S knives and one handle has broken. I think that our house-sitter might have dropped it, but at least I have the pieces. I can just “super-glue” the broken pieces,...

Vacuum packing has been around for some time, i.e. frozen foods, freeze-dried foods, everything from soup to nuts. Many restaurants have been using this method in order to provide consistent recipes and availability of featured...

My father is in town this Monday, which means free food for me! But soooo many restaurants are closed on Monday nights. What’s open, besides Al di la? Applewood? Beast? Convivium? Franny’s? Tempo? Not Geido, not...

Dear all, I cannot decide between these two, since I have heard good and bad things about each. But my schedule only allows me to choose one place for a dinner. Please help! I love vegetables and seafood, so is one better than the...

A new website uses flavor components to pair unlikely foods.

Are round zucchini, white tomatoes, and purple carrots as good as their traditional counterparts?

At Artisan Cheese Gallery.

Smitten Kitchen shows you how.

San Francisco pioneers a new program for grease recycling.

A food blogger and budding restaurateur asks for help christening his bistro-to-be.

When the professional food community gathers each year, what do they eat?

What to know if you’ve never been to one before.