Food

390 Stories

Seattle restaurants get creative to keep doors open

Seattle Times food critic Tan Vinh and editor Trevor Lenzmeier break down the openings focused on sandwiches and fast-casual small plates and look at how large format restaurants and fine dining spots are closing or pivoting.
- Brandi Fullwood
Samin Nosrat once shunned recipes. Now she's sharing them

The Salt Fat Acid Heat cookbook author once worried that recipes were too constraining. But she now sees them as a tool for creating community and sharing food. Nosrat's new book is Good Things.
- Sam Briger
Grocery prices have jumped up, and there's no relief in sight

Groceries saw their biggest jump in nearly three years last month, a worrisome sign for inflation-weary shoppers. Tariffs are contributing to higher prices for imported staples like bananas and coffee.
- Scott Horsley
Why beef prices are higher than ever (and shoppers are finally resisting)

American ranchers are raising the fewest cows in decades. Through the price increases, American shoppers have stayed loyal to their love of burgers and steaks — until now.
- Alina Selyukh
Seahawks stadium food is changing the game

The Seattle Seahawks want food to be a draw to Lumen Field this fall. Food critic Tan Vinh and producer Brandi Fullwood sample new menu items at the stadium and rank their favorites that hold up to the chaos of game day.
- Brandi Fullwood
What to know about zarfs, the fanciest way to drink coffee

For NPR's Word of the Week, we're getting hot: During the Ottoman Empire, people used devices called "zarfs" to hold their coffee cups. Here's what to know about this word's history.
- James Doubek
Keep Seattle ice cream weird

Seattle Times food writer Tan Vinh tastes and guesses some seasonal and secret scoops with Salt & Straw’s head ice cream maker Tyler Malek. We find out why doubling down on unique flavors is good for business.
- Brandi Fullwood
Food-makers are phasing out artificial dyes. The problem: Americans love the color

Sam's Club is among the food makers removing artificial dyes from products, yet hoping shoppers don't notice a difference in color. But why?
- Alina Selyukh
Send off summer with this recipe that's packed with flavor and color

Dan Souza of America's Test kitchen and A Martinez cook up a dish to mark the end of Summer
- A Martínez
Seattle is having a mortadella moment

The hottest meal this summer is a cold one -- a simple sandwich, made with the highest quality ingredients. Food critic Tan Vinh and mortadella enthusiast Adam Weintraub explain why this simple deli meat is so delicious and debate the best mortadella sandwiches in Seattle.
- Tan Vinh

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