Tea lovers are having some fun with Chinese clay tea pets.

A quartet of friends who launched kombucha at East Bay farmers markets found such popularity for their product that they have opened an exclusive kombucha bar in Berkeley.

Chocolate making is a sweet industry where lusciousness matters.

The 10th annual Orinda Olive Festival puts olives front and center at the Wagner Ranch Nature Area.

The annual Eat Real Festival celebrates tasty, local food culture.

The food scientist behind the project, Katie Wages, stuffs doughnuts with ice cream for a trendy new treat at her shop I Scream Donuts.

The sustainable American fair restaurant uses prime ingredients to elevate the humble milkshake.

The pastry chef uses rhubarb and buckwheat for an upside down cake that perfectly balances tartness and sweetness.

Chef/butcher/restaurateur Ryan Farr takes his time — sometimes as long as 18 hours — to barbecue a whole hog at his Laurel district location.

The East Bay hot dog empire traces its roots to a common Armenian-American ancestor, Kasper Castigian. According to his grandson, Paul Rustigian, these days, a Caspers sausage company also makes the hot dogs for Kasper’s.

She looks beyond celery root’s gnarly exterior to expose a sweetly nuanced vegetable that can be used in myriad ways to enhance some of your favorite dishes or even be the lead culinary star all on its own.

The Berkeley online and wholesale tea outfit shares its own signature blend of Kyushu-grown sencha, reviving an ancient tea tradition.