Food Culture
WBUR stories focused on food and how it shapes our lives.
As Boston diners ditch alcohol, some restaurants do too
As more people — especially young adults — reduce their alcohol consumption, local bars and restaurants are expanding their low‑ and no‑alcohol drink options or eliminating alcohol altogether.
How PB&J became an American lunchbox staple
What's more accessible, reliable and universally-beloved than a peanut butter and jelly sandwich? The roots of this affordable finger food got its start in Boston 125 years ago.
How to make coffee like a pro
There are many variables that factor into making a great cup of coffee. WBUR's Amelia Mason got advice and ideas on how to improve at-home brewing setups from George Howell...
A goodbye to the Cape Cod Chip factory in Hyannis
“Growing up, I spent a lot of time at the factory,” Nicole Bernard Dawes, the founder's daughter, said in an interview with WBUR. “After school I would very frequently go...
At 81, the 'godfather of specialty coffee' is still seeking perfection
George Howell brought us the Frappuccino, but his contributions to coffee run deeper. And he got his start right here in Boston.
Support WBUR
6 Boston writers share their go-to bars, cafes and restaurants
Local eateries have literally and figuratively fueled generations of Boston academics, journalists, novelists and poets. So, we asked some of these writers to tell us where they typically go for...
A new fast-casual restaurant brings specialty seafood to Allston
The 20-seat Holdfast Specialty Seafood Co. offers a slim, approachable menu of New England seafood classics that are at once familiar and imaginative.
10 unique cafes to explore in Greater Boston
From a plant shop to a cat sanctuary, WBUR's Maddie Browning visited unique cafes in the area worth exploring.
The Ground Round returns after two decades
Husband and wife team Joseph and Nachi Shea hope that a blend of modern appeal and nostalgic pull is enough to bring guests through the door.
Celebrating the queer community's culinary contributions
The inaugural weeklong Big Queer Food Fest will bring chef dinners, talks, parties and cocktail competitions to locations around the city.
Boston chefs and bars named James Beard Award semifinalists
The 35th "Oscars of the dining industry" has announced its list semi-finalists for exceptional culinary artists and establishments.
Two Indigenous restaurants building community through food
WBUR’s Amanda Beland reports on two restaurants combining food with native traditions.
Local Indigenous communities are reclaiming their food sovereignty
From restaurants to seed stewarding, tribal members are working to reconnect with their foodways and culture. "Our food is our stories. It's our sovereignty," said chef Sherry Pocknett. "And without...
When oysters were king on Christmas
Oysters became a bonafide holiday favorite in the late 19th century. “And the reason for that came with the celebration of Christmas becoming a more elaborate affair,” says food historian...
From plate to pint, Mass. brewers use seasonal foods for holiday beers
Local brewers are getting creative with their seasonal selections, adding festive ingredients like sweet potatoes and apple pie to their recipes.
Sandwiched between cultures: new exhibit explores the pain of 'lunchbox moments'
At the Pao Arts Center, artist Amie Bantz uses lunchboxes to examine how people have explored the complex relationship between food and culture in their childhood.
Too much turkey? How to make the most of Thanksgiving leftovers
Solon Kelleher, an arts fellow for WBUR, grew up working in his family's Worcester restaurant kitchen. He shares some of his favorite recipes for how to put leftovers to good...
For Diwali, Boston-brewed Rupee is putting the 'India' back in India Pale Ale
Diwali, India's biggest holiday, is Sunday, Nov. 12. To celebrate the festival of lights, an Indian-owned craft beer brand brewed in Boston is releasing its first India Pale Ale.
We asked top chefs where to eat in and around Boston
Five local chefs shared where they like to dine once they hang up their aprons for the day. We’re talking quick bites, date-night hotspots and dining in for special occasions.
To help fight invasive green crabs, restaurants are putting them on the menu
Hundreds of years ago, the invasive European green crab first arrived in the region. Today, they’re everywhere, and that is putting pressure on other seafood industries. One solution? Eat them....