Food & Drink

Food & Drink

Chefs Catina Smith and Kiah Gibian Nourish Community with Shared Kitchen

Shared commercial kitchens have long been used to create positive economic, environmental, health, and social effects for communities—a mission that Our Time Kitchen hopes to foster in Baltimore.

A Pop-up Queer Cabaret and Art Space Breathes New Life into Storied North Avenue Market Locale

What happens when you give a group comprising drag queens, vintage furniture enthusiasts, theater kids, and a mixologist free reign over a vacant storefront for six weeks? Find out this weekend at the closing of "Bad Casting and Other Questionable Decisions: Paintings by Alix Tobey Southwick."

And Their Migration to Waverly

Drawing from her experience working in nutrition and her dairy allergy, the intent was to produce a raw vegan chocolate product and to bridge the gap between refined food and holistic foods.

A Holiday Meal with the Experts from Classic Catering and Photographer Jill Fannon

Gathering at the table and pausing to appreciate one another is always the best gift.

Owner Damian Mosley Scales Down to Keep Quality High

If you ask around town for the best restaurant, Blacksauce Kitchen is almost always among the top ten, but the brick-and-mortar shop is only open two days a week—Thursdays and Saturdays.

Irena Stein's Debut Cookbook, Photography, and Baltimore Eateries Bring Venezuela's Rich Cuisine and Lush Landscapes to International Audiences

Over 50 recipes, developed in collaboration with Venezuelan chef Eduardo Egui showcase the Venezuelan staple in all its forms. The traditional corn arepa, neutral in flavor, is a vessel for endless variations.

Kara Mae Harris' New Cookbook is a Feast

In just 100 pages, the author, recipe developer, designer, and illustrator have made the case that there is a uniquely American cuisine: the story of migration, colonialism, and what comes after. 

Mera Kitchen Collective is a Culinary Esperanto Nurturing Recipes that Transcend National Boundaries “How do you say this in Spanish?” I ask Inocencio, or Chef Ino, as I hold up ...

Morels, chanterelles, chicken of the woods, lion’s mane, hen of the woods, fiddlehead ferns, ramps, black walnut tree sap, trifoliolate orange, paw paw, salt—the edible landscape of Maryland stretches throughout ...

Magdalena’s first Black executive chef talks about the bistro’s model, focused on local sourcing and accessibility

Emphasizing Maryland’s culinary traditions, while minimizing the impact of climate change, within the context of the Ivy Hotel

How a restauranteur, chef, author, and television host became a leader for environmental causes pertaining to foodways, health, and economic justice

John Shields strives to spread awareness of the farmers, biologists, and environmentalists restoring the Bay and the watershed’s soil, and rebuilding a local food economy through farm-to-table practices at Gertrude's Restaurant

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