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The Burlingame ice cream parlor Preston’s, located in the Broadway business district, is fundraising to turn its iconic neon sign back on.
A California producer of raw milk and cheese products is recalling some of its products under pressure from federal officials. Raw Farm said Thursday it is voluntarily recalling more than a half-dozen varieties of its cheddar cheese made from raw milk. Previously the company had refused repeated requests from the Food and Drug Administration to issue a recall. The FDA is conducting an inspection of the company's facilities after identifying multiple cases of E. coli food poisoning tied to the firm's products. Raw Farm said in a statement that FDA has not detected the bacteria in its products. The company said it issued the recall "under protest."
With Easter around the corner, food safety experts say you can still dye Easter eggs and eat them safely if you handle them right. Experts say you should first hard boil your eggs to reduce the risk of salmonella, and then follow the household two-hour rule for the amount of time eggs are safe at room temperature. Both artificial and natural food dyes are fine to use, so long as they are labeled food grade. But if you're planning on an egg hunt outdoors, it may be best to go with plastic eggs, and keep the dyed eggs for your Easter spread.
U.S. egg prices have fallen 60% from last year’s record highs, making it easier for consumers to fill their Easter baskets and Passover Seder plates.
TRIKORFO, Greece — Can a centuries-old ritual of spiritual renewal rekindle a New Year’s resolution to build healthy eating habits before it fades in the spring?
Roasted carrots are one of the simplest and most colorful ways to round out a holiday meal, and carrots and Easter go together like… well, carrots and bunnies. But what if I told you that with just two small extra steps you could make your roasted carrots even more eye-catching and delicious?
Cookbook author Jeffrey Eisner has an Instant Pot Jewish brisket recipe with tender meat in a simple sweet and savory sauce. Brisket is a classic dish for Passover and Eisner says it's a good addition to other holiday dinners too. He leans on ketchup, brown sugar, vinegar, garlic and lots of onions. Brisket often tastes even better the next day. So Eisner recommends cooking it ahead, slicing it and chilling it overnight with the sauce. You brown the brisket first, then pressure cook it until soft. After it rests, thicken the sauce with cornstarch. Then you return the slices to the pot to soak up more flavor before serving.
More than 20 million Americans planted a garden for the first time during the COVID-19 pandemic to save money and have easy access to food. While not all of them stuck with it, home improvement company Frontdoor found 71% of the people they surveyed planned to continue gardening in 2025 and …
A March 2025 study conducted by the University of Wisconsin finds 80% of Americans attend a local farmers’ market at least once a year. Forty-one percent hit the stalls six or more times a year, and dined at a local restaurant before they headed home. As more farmers’ markets sprout up in th…
In the Trump administration's campaign to promote healthy eating, Robert F. Kennedy Jr. has not stopped at his slogan urging people to "eat real food" to prevent disease.
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The Ketch Harbor Pub is shutting down this week, its owners announced on social media after a dispute around over $100,000 in unpaid rent erupted at a San Mateo County Harbor District meeting in February.
AP
If your experience with sake is limited to the warm cup at your local sushi spot, you’re missing the larger world of sake, which is as nuanced and layered as wine.
Tommy Shelby is back, and fans of “Peaky Blinders” are turning the film’s return into more than a routine streaming night. With “Peaky Blinders: The Immortal Man” arriving on Netflix on March 20, viewers have a ready-made excuse to recreate a hint of 1920s Birmingham at home, trading casual …
My dad didn’t have much success grilling chicken in our backyard when I was growing up, but going to Egypt made me realize what he was trying to emulate: a bird with a crisp exterior that was thoroughly seasoned throughout.
Production of mezcal in Mexico is booming. That is to meet growing demand of the increasingly popular spirit in the United States. The boom in production has both created opportunities for producers, particularly in the state of Oaxaca, and come with environmental costs. One study found that plantations of agave, used to make mezcal, have expanded by over 400% over the past three decades, increasingly replacing forests and farmland with a species of agave known as espadin, used in most commercial mezcal. The loss of trees and vegetation is accelerating soil erosion, reducing the land's ability to capture carbon and recharge groundwater, creating heat islands in heavily planted areas.
Production of mezcal in Mexico is booming to meet growing global demand. The boom has both created opportunities for producers and come with environmental costs. One study found that plantations of agave, used to make mezcal, have expanded by more than 400% over the past three decades.
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Slice House, a casual, cozy pizza spot with franchises across the West, has opened a new, family-owned location in Millbrae.
When I think of Hawaii, I think of coconut trees softly swaying above white beaches with big blue waves crashing against the shore, and I think of the many days I spent swimming and drying off in the sun while eating pineapple. I have tried to capture these feelings with this pie from my coo…
With global retail sales projected to grow from $116.77 billion in 2025 to $148.49 billion in 2035, sauces have firmly established themselves as a dominant force in the food industry. More than just a finishing touch, sauces bring depth, texture and identity to every meal. National Sauce Mon…
Nearly half of Americans go to bed earlier just to have more time for their morning coffee, according to new research.
Searches for cabbage dumplings are up 110%, according to Pinterest Predicts 2026. The annual not-yet-trending report predicts cabbage will be the new obsession for boomers and Gen X, thanks to a wave of viral recipes that turned this humble, unglamorous ingredient into something people actua…
BUDAPEST, Hungary — In Hungary’s capital, a city best known for its goulash, a pizzeria is inviting diners to travel back two millennia to a time before tomatoes, mozzarella or even the word “pizza” were known in Europe.
NASHVILLE, Tenn. — Social media is filled with influencers rating electrolyte supplements or even telling followers how to make their own. But experts say many of the claims about the health benefits of these drinks need to be taken with a grain of salt.
When a friend mentioned that she serves chili over noodles, I was intrigued. We always serve our chili straight up with cornbread or tortilla chips on the side, but I had to try this new way, and the results were what inspired this chili mac from my cookbook “Mostly Veggies.”
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After spending his life savings and borrowing more to build an ambitious restaurant in the downtown San Mateo train station, Omid Zahedi found himself staring at 200 empty seats.
MIAMI — For nearly 10 years running, Lesley VanNess never missed the South Beach Wine & Food Festival, a beachfront bacchanal of celebrities, booze and bites that tens of thousands of attendees pay hundreds to thousands of dollars to join.
Every March 17, millions of Americans don green clothing, crowd into Irish pubs and toast with emerald-tinted beer to celebrate St. Patrick’s Day, boosting the economy by about $7 billion. They’ll feast on corned beef and cabbage, watch parades featuring leprechauns and shamrocks and embrace…
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Education and enforcement will be focused on in Redwood City as it looks to update its outdated ordinances regarding street vending.
Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way” is a riff on lo mai gai, a dim sum classic.
As federal nutrition guidance shifts, American kitchens are changing with it. Home cooks are relying less on strict food rules and more on familiar meals they know will work, repeating dishes instead of chasing idealized eating plans.
After years of relying on its stunning beaches, Aruba is starting to appeal to a new kind of tourist: the hungry kind. With nearly 90% of its 120,000 residents employed in tourism and hospitality, and the highest rate of return tourists in the Caribbean, it’s safe to say tourism is a big dea…
Regional hot dogs turn the humble sausage into ambassadors of local pride, served hot and loaded enough to require extra napkins. Across the country, various styles show off their own bragging rights, from poppy seed and bolillo buns to bacon-wrapped franks and bright red beef-and-pork links…
Here’s a puzzle: A 2024 study found nearly 70% of Americans say they’ve reduced their red meat consumption in the past year, but only 11% qualify as flexitarian, per a December 2024 survey. So what’s going on? Are Americans eating less meat or not?
CORTINA D’AMPEZZO, Italy — Every corner of Italy has its own culinary traditions, from carbonara in Rome to tortellini in Bologna. Winter Olympics co-host Cortina d’Ampezzo’s signature dish is the colorful, stuffed pasta known as casunziei.
Coffee still owns the mug, but it no longer has exclusive rights to the morning routine. Mushroom blends, roasted roots, whisked teas and fermented drinks find their way into cups as people experiment with fresh flavors and gentler ways to start the day. These alternatives work within the sa…
More Americans dine alone than ever before: 21% eat their meals solo, a jump of 25% in two decades. Traditional recipes may feel oversized and impractical in one- and two-person households, leading to wasted food and excessive takeout. Small-batch cooking and baking offer a practical alterna…
Who doesn’t love a bowl of chili for the big game?
Sometimes a chicken nugget is just a chicken nugget. Sometimes it’s a crisp, panko-crusted strip of chicken breast with a sweet and tangy sauce. This is the latter.
Grandmothers are becoming some of the most influential voices in American food culture, drawing large audiences by cooking the way they always have. On TikTok, Instagram and YouTube, these “grandfluencers” are reshaping what authority looks like in the kitchen, trading polish and speed for l…
Every type of pasta has a purpose, and often a sauce to match. This recipe, which comes from the cookbook “The Talisman of Happiness,” matches tortiglioni with peppers and eggplant.
Last year’s biggest football game averaged 127.7 million live viewers. For one of the most popular sports-viewing weekends of the year, many Americans will watch at home, surrounded by friends, family and a spread of familiar food. Hosting the game day event can be a challenge, but with a go…
More than half of U.S. adults have either tried or expressed interest in hot honey-flavored snacks. For decades, spicy food has been a polarizing topic; some love the burn while others avoid it like the plague. But the blend of sweet honey and chili peppers has recently moved from a niche co…
Reuters reports income from Campbell’s soup sales are slightly up for the last quarter, hitting $2.68 billion, due in part to rising prices. Tariffs, inflation and a desire to eat healthy while saving money stir a resurgence in broths and stews. Especially in the colder winter months, soups …
If 2025 was about pickle-flavored everything and prebiotic soda, 2026 is about reinventing the familiar with a fresh perspective. Food in 2026 is defined by duality: intentional yet indulgent, comforting yet innovative, flavorful yet nourishing. From breakfast ramen to tinned sardines, these…
The hot sauce market size is projected to reach $7.66 billion by 2034, propelled by global demand shaped by social media influence, international cuisines and increasingly creative flavor innovations. This condiment has captivated millions and has become a cultural sensation, inspiring viral…
The green salad in this recipe calls for two types of greens, turnip and mustard. A mess of greens, whether they be turnip, collard or mustard, have been staples in the homes of African Americans for hundreds of years.
You have to become a little crafty at this time of year about getting vegetables onto the table in ways that still feel interesting. In many places, the cold has settled in, farmers’ market offerings have thinned out, and we’re left with the hardiest of fruit and vegetables.
The Conference Board Consumer Confidence Index fell 3.8 points in December, extending a late-year slide that economists say signals growing caution among U.S. households. After years of robust retail growth, many American families will hit the reset button in 2026 by cutting back on dining o…
Nearly 6 out of 10 global food consumers say they actively incorporate more protein into their diets. A growing number of Americans are no longer satisfied with food that simply fills them up. Instead, they want meals that fuel strength, support digestion and contribute to long-term wellness.
Menus mention sour flavors 15% more often in the last two years. After years of sweet desserts and spicy food trends, American diners are puckering up. Sour flavors, once niche, emerge as one of the dominant tastes in menus and packaged foods in 2026.
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