Latest Food & Dining headlines

At Wink & Nod in the South End, Humaari showcases tahini and more.

Plus, kosher favorite Inna’s Kitchen returns to Newton this summer.

The rum pays homage to an original without ruining it.

We caught up with Prades, who is playing the role of Gloria Estefan in the national tour of “On Your Feet!” at the Boston Opera House through April 29, to talk about all things travel.

The fact that I’m female doesn’t mean I want cider or fruit in my beer.

It’s uncommon because it isn’t built on a standard base spirit (ie: whiskey, gin, vodka, rum, brandy, tequila). Instead, dry vermouth stands in as the foundation.

When brewmaster Will Meyers says his latest Cambridge Brewing Co. beer has been sitting in a basement for 14 years in 15 French oak wine barrels, I trust he knows what he’s doing.

On April 19, join chef Tony Maws and others at a pop-up bar event from 8-10 p.m. at the Kirkland Tap & Trotter in Somerville.

A bright citrus taste in big walnut scones is underscored with a brushed-on lemon glaze.

Need a home for leftover white rice, a few cooked vegetables, a little ragu, tail ends of cheese, or a last slice of deli ham? It can all go into this crispy rice cake.

Cheese wafers are savory rounds with a little heat that are wildly popular snacks in the South.

Haddock baked with crumbs is too plain to reach the iconic status of lobster roll, or even fish chowder, but it’s a favorite among New Englanders.

Takeya, a California company that specializes in insulated water bottles, recently introduced the Flash Chill Iced Tea Maker that quickly brews hot tea and then chills it in seconds.

The device that lets you cut about two-dozen cherry tomatoes, olives, grapes, and other small fruits at one time and in seconds.

Make a fudgy popsicle, or spike a concoction for a boozy adult treat.

Three satisfying meals that make the most of a favorite seasonal vegetable.

What it’s like to visit Magnolia Bakery at Faneuil Hall.

The beer company’s brewery and tap room are now open in Mashpee, on a property that once housed the Flume restaurant.

Chef Dante de Magistris runs the busy neighborhood restaurant with his brothers Damian and Filippo.

Restaurant news you can use, including that healthy stir-fry and salad chain Honeygrow launches two Boston locations of Minigrow on April 27.

New this year: Wood-fired pizza from Area Four, sandwiches from chef Steve “Nookie” Postal at Commonwealth, and sweets from Union Square Donuts.

The one flavor that’s available in every store in every country is Boston Cream.

The opening of RiverWalk has brought a new level of luxury to the western White Mountains.

Indonesian authorities say at least two dozen people have died in the past day from drinking toxic bootleg liquor, raising the toll to 82 this month and highlighting how attempts to curb legal alcohol have tragically backfired.

“The wine and the dish are like peas in a pod without anything needing to be compromised,” enthuses Robert Taylor, the wine director of Benedetto in Harvard Square.

In an explicit effort to woo more millennials, MillerCoors has released Two Hats, a line of light beers specifically targeting the 21- to 24-year-old drinker.

Could a retail chain come close to recreating the sublime crunchy-sweet confection that is a churro ?

Mooncusser Fish House is a classic city restaurant — so old-school it doesn’t feel quite ready to be new again.

Their company, Icelandic Provisions, created a skyr with a dairy co-op in Iceland and, having launched in the beginning of 2016, today it’s the fastest growing yogurt product in the United States, according to Nielsen.

When Backyard Betty’s opens its doors on West Broadway in Southie later this month, it’ll bring to Boston the feeling of the at-home Patriots Day barbecue that the owners have been hosting for 25 years.

More and more research is showing that eating most of your calories early in the day is better for your waistline.

The universal tradition of cooking poultry over rice uses orzo in this weeknight dish. Serve it right from the pan.

Some who come to the small Newburyport bakery may leave a little miffed: The doughnuts sell out quickly.

Watertown-based Botanical Springs taps 13,000 trees in the foothills of Montgomery, Vt., and produces small batches of syrup. But some isn’t maple — it’s birch.

Chef Brandon Baltzley is now on Cape Cod, working with his wife, former Ribelle executive sous chef Laura Higgins-Baltzley, at the Buffalo Jump on Falmouth’s Coonamessett Farm, officially opening on April 27 and serving a mix of Portuguese and Cape Cod cuisine.

This dish of scallops in a creamy lemon sauce with asparagus and peas reminds us that spring is on its way.

You don’t need much steak to top a generous salad of mixed greens, radicchio, cherry tomatoes, and blue cheese. Spoon over a mustard-balsamic vinaigrette.

A staple in the Middle East, the egg-based dish is a quick and healthy meal that’s a breeze to adapt.

In a blistering final round that involved celebrity endorsements and intimidating sticky bun deliveries, Saltie Girl pulled out the win in the Globe’s annual restaurant tournament.

When Jacquelyn Groeper returned from a trip to Spain in 2016, she was determined to craft a Rioja-style blend of her own. And so she did.

Restaurant news you can use, including that Lolita Fort Point will soon be serving lunch.

Hudson rallied fans to vote for Boston restaurant Saltie Girl, and Flour sent a disguised treat to their competitor.

Before opening Celeste, Chef JuanMa Calderon and partner Maria Rondeau ran Peruvian supper club Kriollo Real out of their Cambridge home.

Spectacular scenery, nostalgia, and tips on aging along the road to Antelope Canyon.

It’s the cheapest time of year for popular New England destinations, and the least crowded.

Laura Benedict thought she’d have to shut down The Red Barn. Then she had an idea that turned into a saving grace.