"Gotten way out of proprtion," says Memphis's award-winning chef.

The Memphis in May World Championship Barbecue Cooking Contest is under way at Tom Lee Park and, for three days, is the most aromatic temporary city in the world.

Southern Hot Wing Festival changes dates due to possibility for rain.

I’d never ordered “tortilla soup” at a Mexican restaurant because of the name. It sounds like a thick soup made with mushy tortillas and whatever. Last time I was in Salsa Cocina Mexicana, owner Cesar Parra said I ought to ...

Meet Adrianna Shea, the Executive chef, eighty3 and Twilight at The Madison Hotel.

Kyra Cross, a co-worker, describes herself as a “cake connoisseur.” So, when she told me to check out Cocoa Van Cupcake Bakery, I made tracks.

Want something good to eat or drink this week? Consider the following:

I asked Chris Baird, who works at The Silver Caboose, what he thought of the Collierville restaurant’s chocolate chess pie.

Chef owner Ryan Trimm has created the ultimate corn dog.

Meet the executive chef of Alchemy Memphis

People were telling me about Ciao Bella Italian Grill's beef brisket gnocchi shortly after I arrived at the recent Cirque du CMOM fundraiser at the Children's Museum of Memphis.

Want something good to eat or drink this week? Consider the following...

Recycling is delicious at Lavoro's Italian restaurant. Leftover pizza dough is turned into bread and leftover bread is turned into croutons and bread pudding.

What makes a good bartender? Steady pace; perseverance, first and foremost. It's like you're kicking it in overdrive from serving. I get a little bored when I'm on the serving floor. Being in this is a different pace; it's a ...

I've eaten the usual Italian fare, but I'd never eaten a calzone until this week. A chef friend told me to check out the sausage calzone at Milano's NY Pizza in Southaven. So, that was my first stop.