Food & Beverage

U of Miami’s Student Choice series gives the vote to students while bringing new techniques and flavors to the kitchen crew.

Tart, sweet and bright, a mix of berries on the menu is a sure sign of spring.

Beans are both the backbone of traditional Mexican cuisine and pathway to the plant-based future of food.

The succulent-charred chicken with bright spices, fresh veggies and a tangy sauce cradled in soft bread is a combination for the ages that’s getting a surge of popularity now. Here are the do’s and don’ts for making the most of chicken shawarma’s...

Looking for a way to wow your seafood-loving catering guests? This deconstructed crab cake by Centerplate Chef Josh Distenfeld at the Baltimore Convention Center could be the way. Taking the city’s beloved crab cake, Distenfeld skips the heavy...

A member of the nightshade family, eggplant is easy to grow in containers (hello, onsite gardening!) and also easy to incorporate into lots of flavor profiles, from classic Italian to modern Asian and portable wraps.