Made with ingredients formerly considered unsalable, the unconventional dips help reduce food waste.
Food & Drink
Since launching in November, the company has been turning out 232 pounds of tempeh a week.
The plant-based shop's toasts and sandwiches aren’t meaty, but they’re plenty hearty.
In a Route 1 mini strip mall, chef Gary Cooper turns out standout dishes.
Here are four of our favorite brands.
Chef Masa Miyake has reopened his one-of-a-kind sushi bar — just one indicator of the city’s restaurant rebound.
Sure, the name’s whimsical, but Dover-Foxcroft’s Peace, Love & Waffles takes brunch seriously.
From bone-chilling to mouthwatering, a new cookbook emerges out of the King of Horror’s oeuvre.
The Ona-Tripp food truck is slinging gluten-free sweets slopeside.
Chef Joe Robbins scatters his menu with eclectic Native influences.
South Portland’s Knightville neighborhood hosts five new establishments with standout dishes.
Luke’s Lobster, a Maine-based seafood company, calculates its carbon clawprint.