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.
The Oakland-based nonprofit is guiding local teens in the art of natural fermentation and entrepreneurship though its "CSY" program, The Cultured Case.
Laura McLively's blog, My Berkeley Bowl, aims to cook with "every single fruit and vegetable in the entire store."
The new cookbook takes you inside one of the East Bay's most highly regarded restaurant kitchens and offers a variety of recipes, from fall salads to trotter fritters.
East Bay chefs gathered for a competition held to spotlight efforts to bring healthier food options to low-income neighborhoods in Oakland.
North Berkeley's Corso has gradually evolved over the years. Now the restaurant is truly coming into its own as it expands its handmade pasta and charcuterie programs.
Calavera, Uptown Oakland's newly opened Mexican joint, is serving up everything from housemade tortillas and 35-ingredient mole to crisp, fried grasshoppers and cocktails with Oaxacan "salt air."
Salsipuedes is finally up and running in North Oakland's Longfellow neighborhood. Come along with NOSH as we take a first look at the menu.
Beautifully bronzed Peruvian rotisserie chickens are one of many delicious dishes at Piedmont Avenue's new Mistura restaurant.
Rockridge's newly opened Tearoom offers a full afternoon English tea experience — complete with crustless sandwiches and abundant pastries.
UC Berkeley's student-run organic garden is a relatively unknown, but flourishing oasis for student gardeners and neighbors.