Foodie Blog  

See Barbara Lynch, owner of the prized Boston eateries No 9 Park, B & G Oysters, Menton and Sportello, give foodie fans her best tips in a chef demonstration on the Sub Zero & Wolf Culinary Stage during the WGBH Food & Wine Festival.

Manju are traditional Japanese dough buns, often filled with sweet bean paste, that are best eaten fresh. A Seattle native recently opened a manju bakery to replace one he remembers fondly from childhood.

Originally just a convenient boxed lunch for Japanese field workers, bentos today can be high art, with flower-petal carrots, hard-boiled eggs shaped into bunnies, broccoli sculpted into trees.

The website Snack Data blurs the lines between an art installation and a database of food facts. It may not be the most authoritative source of information, but it's a fun place to explore one web designer's take on the world of snack food.

Looking for hot food, warming drinks, and a cozy atmosphere? These venues fit the bill. Cathy Huyghe's top three choices for wintertime hideouts are below.

The Brass sisters are in the business of resurrecting old family recipes.

In our instant gratification-obsessed society, it is simple to order and pay. A whole industry makes a living devoted to the concept of feeding you.

About once a month — including tomorrow, Saturday, February 27 —  the Diablo Glass School in Roxbury transforms into the hippest place in Boston to have a glass of wine.

Varied, obscure, and classic is exactly how they like it. Throw in a tucked-away location, introductions by prominent and local food celebrities, and edible accompaniments, and you’ll find that’s exactly how the audience likes it, too.

To supplement yesterday’s WGBH Foodie story on charcuterière Julie Biggs’ Charcuterie + Beer class at Formaggio Kitchen in Cambridge, today’s post features an annotated photo essay of the stages of sausage-making, from raw material to finished product.

A man dies too young if he leaves any wine in his cellar.” – André L. Simon

Chef Ming Tsai will open a noodle bar for lunchtime service in the lounge of his iconic Wellesley restaurant, Blue Ginger.

Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.