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Currently on Bay Area Bites, KQED's food blog
Chocolate Tour of the Mission Unwraps More than a Taste of History

baking and bakeries | Sep 15, 2014

Chocolate Tour of the Mission Unwraps More than a Taste of History

Posted by Anna Mindess

Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.

Wild Game Is Invading Bay Area Menus, But Why?

bay area | Sep 12, 2014

Wild Game Is Invading Bay Area Menus, But Why?

Posted by Anneli Rufus

Wild game is now the hottest thing on more and more Bay Area menus. Is the increasing ubiquity of deer, elk, boar, bison and other such creatures the latest phase -- after bacon-in-everything, whole-animal butchery and in-your-face offal -- in a search for the meatiest meats? Or does it signify an urban yearning for the gritty, blood-and-gutsy past?

Can You Trust The “Natural” Label on Food Products?

CUESA | Sep 11, 2014

Can You Trust The “Natural” Label on Food Products?

Posted by CUESA

If you think the “natural” label means that a food product contains no artificial ingredients, pesticides, antibiotics, or GMOs, you’re mistaken—but you’re not alone. CUESA spoke with Urvashi Rangan, PhD, executive director of the Consumer Reports Food Safety & Sustainability Center, to learn more about sneaky food labels and a campaign to ban the term “natural.”

Why The U.S. Chills Its Eggs And Most Of The World Doesn’t

health and nutrition | Sep 11, 2014

Why The U.S. Chills Its Eggs And Most Of The World Doesn’t

Posted by NPR Food

In many countries, eggs aren't refrigerated and they're still considered safe to eat. But in the U.S., we have to chill them, because we've washed away the cuticle that protects them from bacteria.

Long-Awaited New Series ‘Food Forward’ Makes Its Debut on PBS

Civil Eats | Sep 11, 2014

Long-Awaited New Series ‘Food Forward’ Makes Its Debut on PBS

Posted by Civil Eats

In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called Food Forward, premiering on PBS stations across the country and streaming on PBS.org beginning this week.

Samuel Fromartz Explores the World of Bread in his New Book “In Search of the Perfect Loaf: A Home Baker’s Odyssey”

baking and bakeries | Sep 11, 2014

Samuel Fromartz Explores the World of Bread in his New Book “In Search of the Perfect Loaf: A Home Baker’s Odyssey”

Posted by Dana Velden

In Search of a Perfect Loaf is not a cookbook, although it does contain a handful of recipes. It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. Lucky for us, he happily shares his discoveries and tells a good tale along the way.

Jacques Pépin: Heart & Soul -- Jacques’ Final Cooking Series Begins Production at KQED

chefs | Sep 10, 2014

Jacques Pépin: Heart & Soul – Jacques’ Final Cooking Series Begins Production at KQED

Posted by Wendy Goodfriend

Starting in October, KQED will begin production on Jacques Pépin’s final TV cooking series, Jacques Pépin: Heart & Soul. Bay Area Bites will be sharing behind-the-scenes photos and videos from the production process and will also be a source of information about Jacques’ local Bay Area events. The 26-episode series is set to broadcast on KQED and other PBS stations in fall of 2015.

Tax Breaks May Turn San Francisco’s Vacant Lots Into Urban Farms

bay area | Sep 09, 2014

Tax Breaks May Turn San Francisco’s Vacant Lots Into Urban Farms

Posted by NPR Food

San Francisco is one of many U.S. cities rolling out incentives to grow food on unused land. But some San Franciscans argue that land should be used to address the acute affordable housing shortage.

Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime

food trends and technology | Sep 09, 2014

Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime

Posted by NPR Food

Psychology tells us that waiting for an experience can boost our happiness, as can talking about the experience afterwards. That's one reason food pilgrims seem to be queuing up and Instagramming it.

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