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Chefs David Myers and Kuniko Yagi have rolled out a new noodle menu at Hinoki & the Bird , available Tuesday to Friday from 5:30 to 7 p.m. To start, the three dish list has a veal short rib ramen, a jackfruit and shrimp curry, and a duck and soba noodle bowl, but the offerings will change at the chefs' whim.
Bistrot La Minette is the real thing -- or as close to the real thing as it's possible to get outside France.
At the corner of Eastern and Central Avenues it is hard to say whether By Degrees Cafe is Little Italy or Harbor East here in Baltimore .
I believe that the most important thing we can do for our community is support it.
Tables are set up for drinkers, not with salt and pepper or menus. The server will bring your food order, but first she might have to run ales to five tables.
Photos by Gary.Mills@jacksonville.com Avocados has opened in the former site of Justin's City Place Cafe.
As 2013 comes to a close, there's no slowing down for the Bay Area 's restaurant scene.
OK, maybe not in Texas. But even in parts of the country where you barely get seasons, you still want to enjoy seasonal foods.
Local Harvest Cafe in Tower Grove has been teasing a big announcement on social media for the past week and a half.
Open: The bakery 8 a.m. to 9 p.m. Tuesday-Thursday and Sunday; 8 a.m. to 10 p.m. Friday-Saturday.
Workers at Flint-area fast food restaurants are taking to the picket lines once again, organizing walk-offs at places like McDonald's, KFC and Church's Chicken in an effort to raise the federal minimum wage to $15 per hour .
After serving as sous-chef at Closter 's Harvest Bistro & Bar for two years, Cuong Le moved up to executive chef a few months ago.
Tonight's Cooking Channel episode of Restaurant Redemption brings adorable chef Ching-He Huang to Bloomington, Ill.
A CHEF who was due to start at a pub in Piddington broke her leg just days before, prompting her son to step into her shoes to launch a new menu.
As the Symphonic Choir begins its run of "Festival of Carols" performances this month, a few of his favorites include: 1. Bluebeard .
Let's all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks -- heck, even write cookbooks ourselves -- don't actually cook from cookbooks.