Raw cookie dough is a no-no — unless it's safe-to-eat cookie dough sold by a new wave of businesses ranging from Seattle food truck Sugar...
Rebekah Denn, two-time winner of the James Beard Award, writes about food for several local and national publications.
Yes, you can do this at home. Olivia Hops, author of "The Edible Cookie Dough Cookbook," tells you how.
After roles at Andaluca, Hot Cakes and Sugar Mountain, Damkoehler leaves behind a community of fans, along with a recipe for Raspberry Cornbread.
With hot water poured on top, Peach Cobbler with Hot Sugar Crust, from Renee Erickson and Susan Kaplan, is both brilliant and a little bizarre.
Try the recipe for this sweet Steen’s treat: It’s like a molasses cookie, but packed with extra-special flavors and spices.
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.
If King Arthur is the Magic Kingdom, Burlington is the new flour Frontierland.
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...
From farms to Seattle’s first Chicory Festival, interest in these highly beneficial greens is growing like a ... well, you know.