In Good Taste

Uncorked in the Kitchen
Uncorked in the Kitchen
A little bit of food, a little bit of wine, a little bit of laughter, and sure—a little bit more wine. For chef and cooking instructor Becky Selengut, adding wine to dishes enhances the meal
read article >
Try This At Home
Try This At Home
Tips for making beautiful food, from local chefs Tyler Hefford-Anderson, of Opal Restaurant, Joseba Jiménez de Jiménez of read article >
In A Nutshell
In A Nutshell
If you thought the best thing ever done with a coconut involved an island of castaways and a Professor-made gadget, think again
read article >
Loving Coconut
Loving Coconut
The many uses of coconut—flaked or shredded, sweetened or not—have given this food writer and recipe tester many reasons to fall in love with it
read article >
Sweets for Sweethearts
Sweets for Sweethearts
This Valentine’s Day, local connoisseurs are craving new flavor combinations in chocolates
read article >
Sweet Treats
Sweet Treats
Turn your kitchen into Candy Land and make Your own holiday gifts using recipes from Seattle-area pastry chefs Dana Cree and Erica Bleckwehl McEliece
read article >
Visions of Vanilla
Visions of Vanilla
When setting your holiday table, let vanilla—in all its versatility—be your muse
read article >
Savoring Vanilla
Savoring Vanilla
Usually associated with desserts, the sweet flavor of vanilla is also a wonderful accompaniment for savory dishes
read article >
The Spice Road
The Spice Road
A Seattle chef’s exploration of five aromatics
read article >
Feed the Fire
Feed the Fire
Summer in Seattle doesn't end before September, which makes this the perfect time to test our sumptuous cure for the common cookout
read article >
Purple Craze
Purple Craze
Culinary lavender adds a hint of flavor to everything from lemonade to grilled meats and fish
read article >
Local, Sustainable, Delicious
Local, Sustainable, Delicious
Eating sustainably means rethinking how we approach food
read article >
Taste the Sustainability
Shopping at farmers' markets benefits local farmers, the environment and you.
read article >
For Sushi's Sake
For Sushi's Sake
Whether entertaining friends, or enjoying a night in, make a statement with these stylish sushi accessories.
read article >
Sweet Spot
Sweet Spot
Sue McCown's new restaurant takes the cake
read article >
Easy Entertaining
Easy Entertaining
Hosting a holiday hors d’oeuvre party is a great way to enjoy time with friends
read article >
Made with Love
Holiday gifts are extra special when you create them yourself
read article >
Pearls of Wisdom
September brings a fresh crop of oysters to local restaurants and fish markets.
read article >
Great Grilling
Great Grilling
Local chefs Thierry Rautureau of Rover’s and Jason McClure of Sazerac share their secrets for summer barbecues
read article >
Berry Good
Sumptuous summer desserts begin with the season's fresh strawberries, raspberries, blueberries and more.
read article >
A Fresh Approach
The Herbfarm's chef Jerry Traunfeld shares tips on using fresh herbs at home in his latest book, The Herbal Kitchen: Cooking with Fragrance and Flavor.
read article >