A millimeter may not seem like a big deal, but when it comes to the thickness of the Berkeley Bowl’s shaved Parmesan, a millimeter goes a long way.
You don't need your own beehive to enjoy honey anymore in the East Bay.
restaurants, Ethiopian cuisine would make up a sizable slice. Nearly every neighborhood sports at least one Ethiopian restaurant; Rockridge and Temescal sport a lot. Granted, Oakland is home to one of North America’s largest Ethiopian and Eritrean populations. But face it: East Africans aren’t the only ones wolfing the wat.
One doesn’t generally think of fava beans as part of Mexico’s native culture. In the Bay Area, one’s apt to find them in the springtime, heaped in farmers market stalls and on the menus of local Cal-Ital restaurants. They can be large and starchy, or tender, with a green, fresh taste.
Tea isn't just for sipping; you can eat it too, in a tea leaf salad a Thai Noodle, or try it as a savory soup from Numi Organic Tea.
Brian Wood of Starter Bakery introduces Kouign-amann to the Bay Area and launches a trend.
Tah-chin is an elegant, irresistible Iranian treat.
Typecast as a plebeian treat for plebeians ever since they first appeared in the English-speaking world, donuts, formerly and still sometimes known as doughnuts, are cheap and easy to make. A squirt of batter, boiling fat: They’re gloriously inglorious. But they’ve come up in the world as chefs in the trendiest shops and restaurants draw on global traditions, top-quality components, and culture-bending East Bay artistry to transform the lowly donut into pricey gleaming golden gourmet beignets, fritters, crullers, cronuts, churros, youtiao, zeppole, twists, filled pillows, and classic rings.
Legal Eats teaches foodie entrepreneurs the ins and outs of running a home business so they won't be breaking any laws.
Young Asian chefs and restaurateurs in Oakland love the food of their home countries and their youth, like the salty-sweet street fare from Mumbai’s beaches or the spicy roasted Siamese peanuts sold on Thailand streets. Oakland-based cooks like to do their own thing, often outpacing their counterparts elsewhere. They herald the rise of inventive, new dishes with fresh takes on traditional cuisine. Here are six spots raising the bar, and changing expectations, for what Asian food can be.