National Can it Forward Day has come and gone, but that doesn’t mean the pickling action is even close to over in the Pacific Northwest. more ›

Today brings a flurry of food related news, locally and nationally. more ›

Last night's Cochon555 brought together pig evangelists, butchers, winemakers and a large crowd of food lovers. Attendees feasted on the culinary delights from the five esteemed chefs while drinking Washington and Oregon wines. Those with iron-clad stomachs who stuck it out til the end were treated to chicharrones dipped in chocolate while John Sundstrom of Lark and Licorous was crowned the king of porcine for the second year in a row. His most notable bite: pork and shrimp sausage on a bed of pickled cucumber, plated in a trio along with pork belly on rice and a perfectly executed rillette. more ›

Remember when we lauded Joule restaurant's chicken liver mousse popsicle? It was part of the "Chick-a-licious" menu of the Urban BBQ Series that Rachel Yang and Seif Chirchi put together every summer. (See their Facebook events page for a preview of this year's BBQ tour, which will take diners from Oaxaca to Sicily to Phuket, and more.) The addition of chocolate made lots of people new liver lovers. more ›

We'd be remiss to not mention that Seattle Restaurant Week starts Sunday. Okay, so it actually runs more than a week (April 18-29), but if you take out the exempted Friday and Saturday, that leaves ten days (eight for restaurants closed on Mondays) of good deals. more ›

Talk about a city building a big ego: another set of "Best of..." awards have been bestowed to some of Seattle's finest culinary talent in Travel + Leisure Magazine's "50 Best New U.S. Restaurants." The judges were set on finding restaurants and chefs that owned a sense of culinary ambition--okay, crazy enough to dare to open in a shaky economy--who also brought a warm, welcoming and innovative approach when it came time to cooking a meal. Entire list of restaurants after the jump. more ›

We've got a thing about sea, salt, and sea salt in Seattle. more ›

Last year's Urban BBQ Series was a big hit (who can forget those incredible chicken liver mousse popsicles?), and now Joule returns with a Winter Supper Series. more ›

Is Seattle going chocolate crazy? Theo Chocolate is doing chocolate massages, meditations and barbeques. Joule is dipping chicken liver in dark chocolate. There’s even a store called Chocolopolis. more ›

How much do we love Joule? We don’t dare try to count the ways. more ›

Starting this Sunday, Joule restaurant is transforming its dining room into a walk-in backyard for its Urban BBQ Series. To help celebrate the summer, every Sunday through mid-August, chef/owners Rachel Yang and Seif Chirchi have planned a different theme (we especially like the sound of “Food on a Stick” and “Dreaming of Pigs”) that will offer a variety of grilled dishes. more ›