This Saturday, Coyle’s Bakeshop will pop-up inside Fremont’s Book Larder at 4252 Fremont Ave. N from noon to 1 p.m. Book Larder’s Culinary Director Rachel … More »

As anyone unlucky enough to eat out on a recent weekend at a restaurant overpopulated by high school seniors can attest, it’s prom season again. … More »

Don’t worry if yours isn’t one of the lucky 150 mouths to bite into a free slider at Skillet tomorrow. You can score a gratis … More »

Today from 4 to 6 p.m., Poached is hosting a Seattle restaurant industry job fair at the Palace Ballroom at 2100 5th Ave. Hiring managers … More »

A woman strides up to the Jonboy Caramels booth at the Ballard Farmers Market and plucks a sample of their fleur de sel. “Mmmm!” she … More »

The Madrona Farmers Market returns today from 3 to 7 p.m. in the Grocery Outlet Parking Lot at MLK Way and East Union Street. New … More »

The wildly popular “Seattle’s Best Damn Happy Hour” returns tonight from 5 to 8 p.m. at Seattle Center Armory. In addition to a slew of … More »

Here’s hoping that platters of wat and injera can turn around the seemingly cursed corner spot on North Capitol Hill most recently occupied by Skelly … More »

For every trained chef working the line in Seattle, there are thousands more home cooks. Appealing to a range of students, from the canning- and … More »

For your mingling pleasure, five news items to get today’s culinary conversations started: 1. It's probably too late to score a brunch table for Mother's … More »

Zach Geballe is a server and bartender at Dahlia Lounge When you wait tables for a living, you learn how to spot certain kinds of … More »

For your mingling pleasure, five news items to get today’s culinary conversations started: 1. Next Friday, May 17, is Bike-To-Work Day (although there's nothing to … More »

As regular readers of Voracious have no doubt noticed, the food section’s sustained a number of changes since the Weekly was sold earlier this year. … More »

The problem with farm-to-table restaurants, so far as the farmers are concerned, is the difficulty of getting those tables sat during a recession. While chefs … More »

Kimchi equals Korea. Few foods are so tied into a nation’s identity than this funky, fermented product. Made with napa cabbage, daikon, cucumber and other … More »

For your mingling pleasure, five news items to get today’s culinary conversations started: 1. Copper River salmon season opens next Thursday, May 16, making 2013 … More »

For your mingling pleasure, five news items to get today’s culinary conversations started: 1. Gabriel Rucker last night was crowned Best Chef Northwest at the … More »

I have a confession. Brace yourself. Are you ready?   I hate pho. I loathe it. It is the only food I would turn down if … More »