Cane syrup, a Southern staple, makes its way to Seattle just in time for prime pecan-pie season
Try the recipe for this sweet Steen’s treat: It’s like a molasses cookie, but packed with extra-special flavors and spices.
Rebekah Denn
Rebekah Denn, two-time winner of the James Beard Award, writes about food for several local and national publications.
New Nordic? Seattle’s Scandinavian food scene reaches far beyond lutefisk and lingonberries VIEW
From a Ballard entrepreneur's mission to take the fear out of lutefisk to the Nordic Museum's pioneering cafe, Seattle Scandinavian cuisine has expanded with bakeries,...
Cafe Juanita pastry chef Junko Mine blends art, science and traditions into creative, ingenious treats VIEW
Mine’s work earned a semifinalist’s nod for the James Beard Award for pastry.
King Arthur Flour teams with WSU to roll out new baking school in Skagit County VIEW
If King Arthur is the Magic Kingdom, Burlington is the new flour Frontierland.
Noodling pasta into incredible edible art: Salty Seattle’s Linda Miller Nicholson WATCH
With almost 200,000 Instagram followers, a global video audience and a new cookbook, "Pasta, Pretty Please," this Eastside chef has built an empire out of...
In defense of the dandelion
From farms to Seattle’s first Chicory Festival, interest in these highly beneficial greens is growing like a ... well, you know.
Savoring the school lunch — and the connection of the routine | Taste
Our writer reflects on the tedium of packing school lunches for her kids — and why she carries on, year in and year out, despite...
Dave Hasle might not be ‘the cake lady’ fans know and love — but he sure knows and loves Home Cake Decorating | Taste VIEW
The former video-game producer has pulled off a happy baking shake-up by taking over a Maple Leaf institution.
Vanilla extract costs what? A worldwide shortage means it’s time to find other options | Taste
Chefs, cooks and stores are looking for alternatives to vanilla extract and vanilla beans after a spike in prices.
Long live the Victoria Sponge Cake — or, at least through summer’s super-fresh fruit season | Taste
At Coyle’s Bakeshop, Rachael Coyle creates a layered Seattle classic with a thick British accent.