Quick Tips

This post was co-authored with Nicole Vander Meulen

Americans love shrimp. In fact, we love it so much that we eat it more than any other seafood, and almost more than tuna and salmon combined. However, that love comes with a price — and a steep one …

Pizzeria Paradiso bar manager Greg Jasgur is leaving his post after 10 years with the restaurant to move to Portland, Maine. Taking his place will be Sam Fitz, who formerly ran the beer programs at Meridian Pint and Smoke and Barrel. “I love D.C. and love Paradiso and am proud of what I’ve done there,” says Jasgur. “But for […]

A guide to new and upcoming bakeries [Eater] Sticky Fingers bakery coming to H Street NE [Post] USA-Germany World Cup match leads to pizza shortage. [Washingtonian] Jose Garces’ restaurant Rural Society opens July 3. [Zagat] Bistro 360 opening restaurant, market, and market coming to Rosslyn. [WBJ] What your date spot says about you [Thrillist] Photo […]

There’s been a lot of discussion about the right and wrong food to store in the refrigerator and freezer.

Once you’ve cleared up what belongs where, the next step is knowing how long the food will last. Storing food is a delicate matter — in the fri…

If you keep up with your meat news, you’ve probably already heard of the merlot cut. The merlot buzzed in the food world a couple of years ago, and while it’s still around and selling, we’ve found that this tender cut hasn’t gotten the amount of attent…

The gift that is leftover pizza comes raises some serious questions: to reheat or not to reheat? There are many pizza connoisseurs who swear by cold pizza. “You can never get it back to its former glory,” they say, “so why even try?” But not everyone a…