Rating Michelin’s Influence
Michelin recently announced it will soon publish a new guide for the American South, its first regional guide in North America.
Southern Chefs Take Meals to New Highs
At Asheville’s Infuso, chefs are riding a wave of wave of cannabis-infused cooking experimentation.
The Herring Party is Over
For 75 years, Jamesville hosted the North Carolina Herring Festival every Easter. Now it appears to be a thing of the past.
Miso Made the Masterful Way–But in North Carolina
Rutherfordton-based Miso Master has become the world’s largest organic producer of a Japanese culinary staple.
Appalachian Food Traditions Worth Preserving
For some people weathering Hurricane Helene, food was hard to come by. Those with experience canning looked to their own larders.
Scholars, Farmers Try to Perfect a New Use for a Southern Staple Food
Okra seeds yield a liquid comparable to extra-virgin olive oil, but the crop isn’t ready for commercial production.
Such a Thing as a Free Lunch
The pay-what-you-will cafe format flourishes in the South.
More The Food Section Coverage
Have Your Cake and Drink It, Too
Raleigh-based Boozie Bakes is taking alcohol-infused treats to a dreamy new level.
A Homegrown Grocery Giant Stumbles After Helene
In Western North Carolina, Ingles is the flagship supermarket. But Helene has dealt the brand a major blow.
Feeding An Army
Nearly one out of three Fort Liberty soldiers and their family members are food insecure. Can efforts to address it fill the gap?
At This Raleigh Steakhouse, Vegetables Improve With Age
Fans flock to The Peddler not just for its steak, but to visit its vintage salad bar.
Coming of Age
North Carolina’s Latino population is growing and changing—and so are expectations for the food served at quinceañeras.
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