LOS ANGELES -- Are you ready for a robot restaurant revolution?

In Los Angeles, two robot wok restaurants with nearly identical menus, packaging and promises of fresh, affordable food fast, are vying for our hearts, minds and stomachs. Shrinking wallets, skyrocketing operating costs and an increasing need for variety and convenience have laid ...Read more

CHICAGO -- Spend any time in Chicago’s South Loop and you can’t help but notice its charms — from world-class museums and historic buildings to its proximity to lakefront beaches and parks. The one thing missing? A variety of great places to eat, drink and hang out. That’s the opinion of former Chicago Bears defensive end Israel Idonije,...Read more

When talking about his latest cookbook, chef and television personality Andrew Zimmern had an epiphany.

“My first job in food was when I was 14 when my parents said no allowance, so I went and got a job at the local seafood restaurant that my godmother owned,” he said. “I was telling someone that the other day, when I realized, wow, it’...Read more

PITTSBURGH — Adam Sweetland has cooked for many different types of diners since graduating from IUP Academy of Culinary Arts, the nationally recognized culinary program offered by Indiana University of Pennsylvania in Punxsutawney, in 1998.

It didn't take him long to realize he wasn't cut out to follow the traditional path of a culinary ...Read more

Do you love hot and spicy food? Long for a dish that sets your mouth on fire?

Me, too. That's why, whenever I decide to try my hand at making Chinese food, I always reach for recipes that hang their hat on the crunchy, spicy condiment known as chili crisp.

And when I'm in the mood for something really exhilarating? That calls for a dish that ...Read more

LOS ANGELES — Diego Argoti's pasta pop-ups are elusive. The irreverent, genre-bending chef typically announces his pasta events with suggestive fliers only a day or two in advance, haunts L.A.'s alleyways and parking lots late into the evening, and then vanishes again.

But not on Thanksgiving.

Without fail, the former Poltergeist chef can be...Read more

SEATTLE -- Teriyaki chicken is a quick and cheap lunch that's synonymous with Seattle. One acclaimed local chef, Taichi Kitamura of Eastlake's Sushi Kappo Tamura, makes a compelling case for elevating that humble poultry dish into a fancy Thanksgiving feast.

Teriyaki chicken is only made with dark meat. That rule also applies to turkey teriyaki...Read more

As grocery prices continue to rise and millions of Californians saw their food benefits disrupted this month, nearly one in three residents statewide says they or someone in their home has spent less on food to save money over the past year, according to a new survey by the Public Policy Institute of California.

“Lower-income Californians are...Read more

I was as surprised as anyone to find myself on a Saturday afternoon in October doing a mashed potato science experiment.

The journey started just before Thanksgiving last year, when my sister and I discussed an episode of “Milk Street Kitchen” where the experts trumpeted a new, supposedly better, way to mash, with the usual ingredients (...Read more

Whip up these mashed potato pancakes anytime you have leftover mashed potatoes on hand. Sharp cheddar cheese and chives are the perfect pairing with potatoes, and the tangy sour cream ties it all together.

Mashed Potato Pancakes

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

2 cups cold mashed potatoes

1/3 cup dry whole-wheat ...Read more

XAs the weather cools down, few things are more comforting to me than a big, warm bowl of soup. Creamy tomato soup is a classic for a reason, and when you pair it with grilled cheese it’s like a hug in a meal. In the past, I’ve made homeandleisure/recipes/varietymenu/s-3923831">Read more

Potato pancakes are the signature dish for Hanukkah because they are fried in oil. Dishes fried in oil represent the holiday miracle. Here the Idaho russet is blended with the American sweet potato sometimes called a yam. While it isn’t truly a yam, the flesh is bright orange and sweeter than the lighter colored sweet potato. ...Read more

A properly made pan gravy rescues any meal, especially Thanksgiving. This golden sauce infuses moisture and flavor to everything it touches — from turkey to stuffing and potatoes. We savor dipping bread or the edge of a biscuit into the rich pool on our plates. It’s worth every calorie.

The drip pan beneath the roasted turkey...Read more

Some people love cake, others prefer pie, but I am a pudding person through and through. I love all kinds — classic chocolate pudding, homeandleisure/recipes/varietymenu/s-3923828">Read more

Food poisoning happens when you eat food or drink water that’s been contaminated with harmful bacteria, viruses or toxins. It’s more common than you might think — millions of people get it every year. Most cases are mild and go away on their own, but it’s important to recognize the signs so you can take care of yourself.

...Read more

If you're lucky enough to have a vegetable garden, or have access to a community garden, late fall is a time when you're picking what's left of your crop and preparing for next season.

But the last few fruits or green tomatoes don't have to be chucked into the compost. Apples can be made into applesauce or apple butter, other fruits can be made...Read more