Sumo Grub Eating Challenges
Cuisine issue editors Christopher Yee and Jessica Pena attempt the Sumo Grub eating challenges.
Cooking video: How to bake macaroni and cheese
Watch an instructional cooking video on how to make home made mac n cheese with the editor of The Daily Californian’s food blog, Christopher Yee.
Global Gastronomy
From the mouth-watering short ribs of Korea to the enticing enchiladas of Mexico, relish in the rich and diverse international tastes of Berkeley. French: Gregoire Ah, les français. Ce sont les pamplemousses meilleurs. Translation: I did not do well in French class. But, I did do particularly well duriing the Read More…
Editors’ Note: Mastering the Art of Berkeley Eating
This past August marked a momentous occasion. It was Foot Health Month and everyone was celebrating. Okay, maybe not. But it was Julia Child’s 100th birthday. For years, this legendary chef inspired would-be professionals and at-home cooks with her bubbly personality and do-it-yourself spirit. So, in honor of this gastronomical Read More…
The Upper Crust
A taste of Berkeley's favorite pizza cooperatives
The Cheese Board Collective and Zachary’s Chicago Pizza: at first mention, the two seem like vastly different pizzerias, except for the fact that at peak hours their lines stretch around their respective corners. While Cheese Board offers a single daily flavor on a sourdough crust with toppings ranging from corn Read More…
Do the brew
A guide to brewing beer at home
My cousin asked if I still shower. A friend asked if it was poisonous. My dad asked if I was making meth. While I might not be Walter White, I do have a little in common with Hank Schrader. No, it’s not because I have a rock — oh wait, Read More…
The Meal Deal
Eating out is far more than an excuse to avoid washing dishes. It is a lifestyle. Where you eat, as much as what you eat, epitomizes your inner being. But on a student’s low budget and busy schedule, this high standard occasionally falls short. For breakfast, you may find yourself Read More…
Table for one, please
Don’t worry,” I told the cashier as I tried to stop the blood flowing from my nose. “I’m used to this.” He gave me a puzzled look before gesturing to the restaurant’s kitchen and telling me to wash my hands there when I was ready. The nosebleed — which conveniently Read More…
Go Ask Alice: An exclusive interview with Alice Waters
Alice Waters speaks the same way she cooks, the same way she eats — with intention. Like the ingredients she selects to prepare beautiful meals, her words are thoughtful and chosen with care. Waters began our conversation with mention of this year’s National Heirloom Exposition, describing the event with the Read More…
Berkeley restaurants showcase sustainability
The sustainability of food is something that weighs heavily on the minds of many Berkeley residents when they choose where to dine out. The term refers to food produced in a way that does not diminish its finite supply. What is most important in defining the scope of sustainability is Read More…