A huge food and wine extravaganza debuts in San Francisco.

The verdict on the newest cupcake bakery to open.

The “caviar of tuna” stars in this easy Jean-Georges Vongerichten recipe.

The verdict on this caramel cupcake from the newest cupcake bakery in town.

In these tough economic times, who couldn’t use a free steak dinner?

What to do with all that zucchini now growing in your yard? Try this quick, easy, boldly flavored recipe.

A steal of a deal on sushi at Yoshi’s for the late-night crowd.

Indulge in this luscious dessert — for a worthwhile cause.

A winning corn bread from Spago.

A fabulous tasting chocolate that also benefits farmers in the Amazon.

The secret to perfect scallops? Brining. A recipe from the upcoming Ad Hoc cookbook.

One of San Francisco’s splashiest restaurants celebrates its fifth anniversary with a special birthday tasting menu.

A sneak peek at the recipe for Ad Hoc’s version of this iconic dessert.

What happens when you tweak a Gourmet recipe? It gets even better.

What makes these different? Roasting the bananas in their skins on high heat until they turn black as night.

This is the juiciest shrimp you’ll ever sink your teeth into. High-heat roasting is the secret.

When it’s hot outside, reach for a frosty shot of — frosting! I kid you not.

Get it here first — Ad Hoc’s chocolate chip cookie recipe by Thomas Keller.

Hibiscus flowers color and flavor this delightful summer refresher.

There’s absinthe in this. And vodka, too.

How does this small-batch chocolate maker rate?

The new beer from the king of molecular gastronomy.