Food

For those wanting to start the year off on a healthy foot, in addition to Dry January, there’s the vegan January challenge.

Yes, it is pumpkin-spice-everything season.

Whether you’re making these spooky snacks for your kids or your co-workers, one thing is for sure – everyone will love them.

If you gained weight during the pandemic, you are not alone.

Asheville, NC miller Jennifer Lapidus is considered one of the leaders of the cold stone-milled flour movement in the South.

There’s been chatter about Starbucks’ secret menu, and while there’s no underground lair where top-secret recipes are created, there are off-menu drinks that are frequently requested.

Some say the quickest way to anyone’s heart is through their stomach.

Everyone loves the sweet, warm, cozy taste of hot cocoa on a chilly day.

There’s only one Cheerwine, and it’s much more than just a tasty beverage. These recipes are sure to bring a Carolina-cherry-fizz flair.

Colder weather doesn’t mean you have to eat processed food or stop cooking healthier.

Chef John is fun and approachable as he shares how to make this quick and easy pizza.

We love our state fruit, and those scuppernong grapes will soon be falling-off-the-vine ripe.

This is the perfect summertime dish with its freshness and flavor.

You’re allowed to sit and enjoy your time in a restaurant once again — finally — but you might not want to just eat out.

The new it-drink on the internet is the Dalgona Coffee or whipped coffee. If you’re looking for a treat with a caffeine pick-me-up, consider giving it a try.

Butter, brown sugar, cinnamon and dark rum – do I have your attention?

I’m a huge believer in the power of the chocolate chip cookie – it’s  like a hug for your tummy.

It’s time to get creative and finally use the half-empty boxes of pasta and rice, cans of beans and other neglected items hiding in the back of the cabinet.

My grandma always included sauerkraut on our holiday table even though she was the only one who ate it.

My introduction to chitlins was at the The Big Dinner sponsored by Washington County Sheriff Harvey Tackett. A friend later drove me miles up river to the ’Coon Hunters Ball, featuring turtle soup, squirrel stew, venison and oh-so-tender broiled rattlesnake.

Diners in downtown Raleigh have a huge appetite for eating well and doing good. Need proof? A little over a year after opening, A Place at the Table, the pay-what-you-can cafe, is expanding to meet the demand.

After taking over Instagram feeds in New York and Boston, Japanese sweet treat Koiyaki has finally made its way downstream to the Triangle.

Asking people to name their favorite barbecue joint is like discussing religion, money and politics during Sunday supper; you just don’t do it. But, we’re pushing past politeness and laying out our list of the Triangle’s best barbecue (we’re sure you’ll let us know if we’ve forgotten your favorite):

Our carnivorous prayers have been answered with the announcement that Shake Shack will open its first Triangle location. The New York City-based chain plans to open in Cary’s Waverly Place in fall 2019.

Another Triangle chef has nabbed a nomination for a national James Beard Foundation Award. Raleigh’s own Ashley Christensen is a semifinalist for one of the awards, also known as the Oscars of food.

Just in time for Heart Month, KFC is testing its new Cheetos Sandwich in select Triad restaurants.

Charlotte-based Chef Bruce Moffett, owner of Moffett Restaurant Group, is releasing his first cookbook, “Bruce Moffett Cooks: A New England Chef in a New South Kitchen.”

North Carolina is known for Southern comfort food that is made from scratch and unique to the area. Dish This!, a Specialty Foods Association catalog, makes ordering local food from manufacturers and retailers easier than ever.

Looking for a way to kick-start the new year? Consider a juice cleanse. Experts say juice cleanses provide the body with a safe and effective way to rid itself of toxins, infuse doses of vitamins and nutrients, aid in digestion and potentially boost overall health.

According to Karen Molnar, a registered dietitian nutritionist for UNC Physicians Network in Cary, the holiday meal has changed over the last decade. She attributes the shift in part to food intolerance and allergies.