Diners are feeling more entitled than ever, and aren’t afraid to voice their displeasure. What’s a restaurant to do?

Things can get tense at a restaurant when expectations aren’t met. But diners should remember these five simple rules.

The restaurant’s energy can lead to good food, but the elements that promise to make a dish interesting are often too sparse.

Recipe for one-ingredient banana ice cream

ChopChop, a Watertown-based quarterly children’s cooking magazine, surprised the food world by winning the James Beard award for publication of the year.

If you’re looking for something different, we offer burgers made with ground turkey, salmon, or beets. Warm the buns, add dill mayo, and light the grill.

Use only dark meat, which has more fat and flavor than breast meat, and add Worcestershire, soy sauce, parsley, and an egg to keep things moist.

Recipe for dill mayonnaise

After a bit of trial and error, we created a vegetarian burger with beets, portobello mushrooms, white beans, and cooked brown rice that has a satisfying taste and texture.

The voluminous menu of American Chinese and Sichuan favorites — created by executive chef Paul Mustacchio — reflects ambitious thinking.

At Bee’s Knees Supply Co. you can choose from almost 300 farmstead cheeses, dairy products, butcher-shop meats, and pastries.

Ice cream maker Jeni Britton Bauer first sold her frozen treats with inventive flavors 15 years ago at a marketplace in Columbus, Ohio.

To celebrate the 100th anniversary of the Perfect Mason Jar, Ball Corp. is releasing limited-edition Ball Heritage Collection Pint Jars.

Andris Lagsdin’s Baking Steel produces a crust so crunchy, chewy, and charred, you’d think it came out of a blazing wood-fired oven.

Andris Lagsdin uses a no-knead technique and enhances the flavor with a slow fermentation, tips he learned from reading books by New York baker and restaurateur Jim Lahey.