The pop-up cooking school is a project of two Tante Marie vets, Berkeley's Frances Wilson and Oakland's Jen Knapp. Most classes take place at Berkeley's Rocket Restaurant Resource.
The seafood-focused restaurant serves classic American cuisine in a prime location overlooking the estuary.
Despite a diagnosis of a life-threatening blood disease, the young entrepreneur is finding success with a thriving Berkeley-based catering company, Salt & Honey.
Dinner at the new Oaxacan restaurant in Uptown is fun, friendly and spicy in all the best ways.
The Richmond-based bakery provides a first stop in the workforce for those who are rebuilding their lives after drug addiction or a prison sentence.
LocoL owners Daniel Patterson and Roy Choi plan to open at least three more Bay Area locations of the healthier fast food chain by the end of the year.
New owners have revamped the West Berkeley market, adding a new coat of paint, fresh produce and a range of groceries requested by the diverse community.
The vegan deli is serving a meatball sub good enough to satisfy an omnivore.
Vincent and Andrew Katirattragarn's four-year-old company makes savory onion chips and "addictive" coconut chips.
Come along with NOSH as we sample Cuban fare at Uptown's newest restaurant, Casa Cubana.
Oakland-based vegan chef Philip Gelb's new cookbook, "Notes from an Underground Restaurant," conjures up an astounding number of cuisines in its plant-based recipes.
Love it or hate it, Sprouts Farmers Market is here to stay in Oakland. Come along with NOSH as we take a first look at the new grocery store.