Cook Like a Chef: Pumpkin Crème Brulee

Go bold with this 5-spice delight

A pistachio-packed pesto

One flexible dough, so many possibilities

Food Q&A

Riff on these rice snacks with new flavors


Fall harvest brings apple delights


Weighing in: Should all recipes require you to use a kitchen scale?

Cut thinner, this chop’s a winner

Anna Jones cultivates a friendly, fresh approach to meatless cooking


Shippable cookies, a nice treat for homesick students


You won’t miss what’s missing here

Food Q&A

How to make a soup taste fresh all week

Honey and spice and everything nice (and salmon)

Apples: a baker’s best friend

Central Oregon’s food truck scene is booming


Making the most of a local harvest

A perfect portion of portable pep


Freezer door was open; is the food safe to eat?

City Kitchen

This rice recipe’s a keeper

Pizzaiola: How to add pizza flavor to just about anything

Quick Fix

Classic mac and cheese gets a flavorful upgrade

The ins and outs of smoking food


Cook Like a Chef: chicken soup

Raising the bar for terrific treats

This versatile baked pancake is just as sweet when it’s savory

Re-importing authenticity: bringing flavor back to Laos

10 restaurants that changed how we eat

Bend kombucha maker goes national


Recipes: Pesto possibilities are endless

Food Q&A

One-bowl meals for the slow-cooker

An easy, rustic tart

Clafoutis, any way you want them

A colorful pasta favorite that stays fresh for days

Curing meat is simple and the result is delicious

Just add salt: How to make bacon and pancetta at home

City kitchen

Lebanese spices give dinner a boost