Leah Mennies

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Central Square’s new bar pours out in equal measure classic cocktails, innovative new drinks, and generous bar food.

A look at the veggie-loaded terrines sprouting up all over town.

When you order a drink at Backbar, they want you to know it’s as fresh as can be.

What happens when a chef leaves his perch atop the New York food scene to run the family café — in Watertown?

What’s the secret ingredient behind the Myers + Chang flavor? Chinese black vinegar.

A local food pro’s must-have equipment.

Cream, sugar…siphon?

Stomach-settling digestifs: little-known remedy or hocus-pocus?

The idea of an all-vegetarian restaurant tends to make meat eaters shudder. But it’s not all about tempeh, seitan, and tofu at new Central Square diner Veggie Galaxy.

What’s heating up the city’s food scene.

Deviled eggs aren’t just for cookouts anymore — they’ve gone high-brow big time.

Before they’re cooked up in a restaurant kitchen, the prettiest plates are created in ink.

How Bostonians are redefining the way the world thinks about food, one cookie-baking robot at a time.