Friendsgiving 101: A history of the made-up holiday and how to celebrate it The word's definition may be obvious, but Friendsgiving can mean different things to different people. Here are expert tips for how to celebrate it. Rachel Treisman
A Swiss gruyere with savory butterscotch notes is crowned the world's best cheese The World Cheese Awards were held in Switzerland last week. More than 5,000 cheeses from dozens of countries fought for the top spot. Christopher Intagliata
Washington has highest menu prices at popular chains, new study finds Dining out at popular restaurant chains in Washington state costs more than anywhere else in the country, according to a new study from the Washington Hospitality Association, a trade group representing restaurants. At the city level, only San Francisco has more expensive chains than Seattle. Monica Nickelsburg
Americans could see a big sticker shock for Thanksgiving turkeys this year Wholesale prices for a turkey have jumped 40% from a year ago. Lydia Calitri
And the 2025 World Cheese Champion is – a Swiss gruyere made from raw cow's milk The best cheese of 2025 has been declared: The winner of the World Cheese Awards is an aged Gruyère from the Swiss Alps. Scott Simon
SNAP funding pause to soon end, but anxiety and anger may linger The first ever disruption to the nation's largest anti-hunger program came as a shock. It's shaken trust in the program for some and stoked concern that it could happen again. Jennifer Ludden
Seattle’s hottest food neighborhood has everything (except parking) Phinney Ridge has the hottest food scene in Seattle right now. Proof? Long lines and parking problems. Seattle Times food writers highlight the best places worth the parking hassle. Tan Vinh
'What to Eat Now' nutritionist talks SNAP, food policy and the 'triple duty' diet Marion Nestle says we need to rethink how we eat. She recommends "real food, processed as little as possible, with a big emphasis on plants." Her new book is What to Eat Now. Tonya Mosley
Michelin chef in Brittany champions sustainable seafood A Michelin-star chef in Brittany is showing a way to help save global fish stocks one diner at a time. Eleanor Beardsley
RIP Tasting Menus. Long Live Fancy Burgers! The fine dining spots are nixing their prix fixe menus in favor of a more casual model. Seattle Times food writer, Tan Vinh shares why these changes are good for restaurants as well as customer wallets and appetites. Tan Vinh