A shot of skepticism was first ingredient in these vegan gnudi
When the recipe for a plant-based ricotta cheese clone worked, it became a jumping off point for other ways to use it.
By Jim WebsterBeard Awards disqualify an Alabama chef over ethics rules
Timothy Hontzas, chef at Johnny's Restaurant in Alabama, was taken out of consideration for the prestigious award for allegedly yelling at customers and staff.
By Tim CarmanMake fresh, flavorful hummus bowls with these 19 recipes
We take you through all the components to make your own hummus bowls, including the dip, vegetables, sauces and more.
By Becky Krystal‘Juicy’ is suddenly what every beer, wine and seltzer wants to be
Fruit juice sales are down across the country, but juicy beers, wines and hard seltzers are more popular than ever.
By Kate BernotTom Sietsema’s spring dining guide countdown: Kirby Club is No. 3
Kebabs, dips and good company are on the menu at Kirby Club in Fairfax's Mosaic District.
By Tom SietsemaSupreme Court upholds California law on humane pork sales
Proposition 12 bans selling products derived from sows that don't have at least 24 square feet of space and the ability to stand up and turn around in their pens.
By Robert BarnesHighlights
Trouble in the kitchen? Ask Voraciously your cooking questions.
Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions.
By Aaron Hutcherson and Becky Krystal2022 Fall Dining Guide
Food critic Tom Sietsema shares his 40 favorite dining destinations from around the D.C. region — and this year, value is the key.
By Tom SietsemaFlorida bakery refuses to write the word ‘trans’ on a cake
Publix supermarket apologizes after an Orlando customer was told that the phrase "Trans people deserve joy" violated policy.
By Emily HeilItaly calls crisis meeting as pasta prices jump almost 20 percent
As Italy’s government meets to discuss the cause of the pasta price jump, one social media user said, “I can gnocchi believe the prices, I’d re-fusilli to pay.”
By Stefano Pitrelli, Annabelle Timsit and Niha MasihHow satellites help wineries pick new climate-friendly sites
Using satellite data and artificial intelligence regarding climate change, wineries can make more informed planting decisions.
By Dave McIntyreThis crisp $16 rosé delights with flavors of watermelon
A weekly recommendation of three delicious wines for sipping.
By Dave McIntyreFrozen artichokes are the secret star in this one-pot chicken dish
A play on an Italian-American dish, this wintry-sounding braise tastes of spring thanks to frozen artichokes and can be made year round.
By Ellie KriegerFried catfish tacos are a tasty use for the invasive fish
Invasive in the Chesapeake Bay region, blue catfish make excellent summer tacos with a tangy radish slaw and creamy avocado.
By G. Daniela GalarzaA traditional kung pao chicken traces a family’s cooking and history
From "The Woks of Life" cookbook, kung pao chicken gets the traditional treatment, which might surprise Americans who know the dish from restaurants.
By Ann MaloneyFour Sisters, beloved Vietnamese restaurant, closing after 30 years
The Vietnamese restaurant Four Sisters will shutter on Mother’s Day, a fitting date for an establishment built on the recipes of matriarch Thanh Tran.
By Tim Carman11 Mother’s Day recipes to serve mom breakfast in bed
Spoil mom this Mother's Day with a luxurious breakfast in bed using these sweet and savory recipes, including baked eggs, hash and French toast.
By Anna Luisa RodriguezBrits are boasting about ‘having a Chinese.’ U.S. TikTokers are horrified.
It's not just chicken balls, fries and curry sauce that turn American stomachs in this TikTok takeout war. Many say the British phrase "having a Chinese" is racist.
By Jennifer HassanI baked a new bread every week for a year. Here’s why.
Baking is full of life lessons about patience and never giving up.
By Diane BatchikWhy are Americans smuggling Fruit Roll-Ups into Israel? Blame TikTok.
Fruit Roll-Ups are suddenly a hot commodity in Israel because of a viral TikTok trend combining them with ice cream.
By Emily HeilShake Shack’s new veggie burger tastes like actual vegetables
Shake Shack's new plant-based option goes the old-fashioned route, and that's a good thing.
By Emily HeilHow Chinatown businesses are using farm-to-market ingenuity to survive
The consensus among Chinatown business owners and activists: If you value these markets, come buy great food at great prices.
By Kristen Hartke