With fall in full swing and Thanksgiving just around the corner, it seems an apt time to address a question that arises all too often in the grocery store and at the dinner table: what’s the difference between a sweet potato and a yam?


Adapted from The New Best Recipe by The Editors of Cook’s Illustrated and Ad Hoc at Home by Thomas Keller

On an unassuming corner in the Dogpatch lies one of San Francisco’s most humbly decadent ice cream shops. Voted SF Weekly’s “Best Ice Cream 2012,” Mr. and Mrs.

Now that the cold rainy season has officially begun (non-Californians hush), sometimes all you want is a comforting bowl of warm noodle soup.

You have to rush to class, your experiment is taking longer than expected, or you have to catch the bus home. When do you have time to go grocery shopping and pick up some organic produce? On Wednesdays, from 10 a.m.

San Francisco has a fantastic beer scene, with a host of well-established beer bars, breweries and brewpubs, as well as plenty of successful, pioneering newcomers. But for anyone who loves beer, the fun doesn't end at the city limits.

If you read my previous recipe for Coconut Curry Tomato Soup, you will know that each week at my house, we choose a theme and consume different kinds of foods based on that theme.

Daniel Patterson is an American chef who is considered one of the front-runners of California cuisine.

California plays a cruel joke every year. You probably won’t believe me, but it’s fall right now. Yes, the trees look as they did in March; if you are from the East Coast, this may seem a bit strange to you.

As the school year begins and I watch with horror as my schedule swells with obligations, I’m noticing that one of my favorite times of the day, cooking and eating a delicious meal, is being squeezed into oblivion.