Mayochup is stupid — but here’s a real way to make your hamburger or BLT the best ever
Redeeming a very dumb idea with a secret-weapon ingredient no one’s thought about in a very long time.
Bethany Jean Clement
Bethany Jean Clement is The Seattle Times’ food writer.
Who makes the best meal kit? Taste-testing the new ones from Amazon Go, PCC and QFC VIEW
With local grocers getting up in Blue Apron’s business, food writer Bethany Jean Clement made some sample dinners — with pretty wildly varying results.
Porridge is a really good thing at Congeez in Uwajimaya
Head to Seattle's Uwajimaya food court for hot, savory, soupy rice that's both soothing and surprising.
14 Seattle restaurant closures — and time left to say goodbye to an all-time favorite
Goodbye to three poke places, one Capitol Hill pizzeria, a sweet Southern spot and nine more. That's a lot of loss, right? Well, actually...
Edouardo Jordan’s JuneBaby named a Food & Wine Restaurant of the Year
The accolades just keep piling up for Seattle's newest superstar chef, and rightfully so.
Washington state says no to spraying neurotoxic pesticide on oyster beds
The Department of Ecology has denied approval for a controversial plan to treat oyster beds with the pesticide imidacloprid, calling it "too risky for Washington’s...
Dinner at a Movie: A food writer and a movie critic fall in love with Burien’s Tin Room Bar & Theater VIEW
In part five of the series, Seattle Times food writer Bethany Jean Clement and movie critic Moira Macdonald have their dinner before their movie (but...
What do Seattle’s restaurant window food-safety emojis really mean?
After starting to pop up last spring, emojis are now in the windows of 7,412 King County restaurants to indicate how good their health department...
Has Seattle reached peak poke?
Three Seattle-area poke places recently closed down. Is this the onset of poke fatigue — the beginning of a poke reckoning? And is the trend...
The pretty, fun and surprisingly easy way to cook fish: en papillote | Taste WATCH
No more overcooked fish: It sounds Frenchy-fancy (and looks and tastes that way, too), but this method is about as dummy-proof as they come.