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Leslie Sbrocco host of Check, Please! Bay Area sips on set of Season 8

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Currently on Bay Area Bites, KQED's food blog
Fighting Hunger with Food Smarts & Honoring Hunger Action Month

bay area | Sep 16, 2014

Fighting Hunger with Food Smarts & Honoring Hunger Action Month

Posted by CUESA

Recent reports estimate that as many as 225,000 people are food insecure in San Francisco. Learn about the efforts of Leah's Pantry that provides Food Smarts classes for residents coping with food insecurity. Honor Hunger Action Month by attending events discussing hunger in the Bay Area.

The Magic of Milk: Preemies, Breastfeeding, and Human Milk Donation

health and nutrition | Sep 16, 2014

The Magic of Milk: Preemies, Breastfeeding, and Human Milk Donation

Posted by Kim Westerman

In my preemie daughter’s 51-day stay at Alta Bates Neonatal Intensive Care Unit (NICU), I learned the value of human milk.

What’s New at Oakland’s Eat Real Festival, Happening September 19-21

bay area | Sep 15, 2014

What’s New at Oakland’s Eat Real Festival, Happening September 19-21

Posted by Maya Mirsky

Oakland's annual Eat Real Festival is happening September 19-21 in Jack London Square. The festival has been reorganized to reflect the mission of the Food Craft Institute and has some new highlights like communal kimchi-making, an oyster shuck-off and "Drink Real."

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.

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