On the eve of Chris Herrington’s move to Minnesota, “Sound Bites” food podcast producer Natalie Van Gundy asked him what Memphis foods he would miss. He said, “I guess I’ll find out.”

Americans are eating double the amount of cheese they did in 1975. Pizza is undoubtedly one of the culprits, but don’t count out the humble cheeseburger. 

It’s pumpkin-spice season, and local bakeries and sweet shops are here for it. 

Alcenia’s owner BJ Chester-Tamayo never plans on retiring. But she is planning an epic 70th birthday party. 

Tops’ burgers are a classic done right and consistently named some of the best in Memphis. Their new burgers pile on the barbecue and brisket. 

Backyard barbecuers will be firing up their grills on Beale Street this Saturday for the second Patio Porkers on Beale contest.

For more than 20 years, The Commissary has fed at least 1,000 volunteers during the annual golf tournament. 

The Arcade’s Fried Peanut Butter n’ Banana Sandwich isn’t just an ode to Elvis. In 2020, it was included on Food Network’s list of best sandwiches in America.

We’re launching a new series of culinary adventures for our readers, and the inaugural event is at a really sweet spot.

Summer produce is at the peak of its season, and farmers markets are happening in the Mid-South every day of the week but Sunday. 

Here’s a cool fact: 11 Memphis-area ice cream shops make their own ice cream from scratch. 

And we want to know which former Memphis restaurant recipes you’d like to make at home.

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Bert Smythe, Jimmy Stovall, Eric Vernon, Glenda Hastings and Kat Gordon have some ideas for your Independence Day dishes and desserts. 

This local artisan food industry is growing, with dozens of new products and small companies being launched each year — and they are delicious. 

Jennifer Chandler shares why you should make a reservation when you see one of your favorite restaurants is hosting a wine dinner or a special tasting menu event.

Jennifer Chandler loves good food but says the most rewarding part of being a food and dining reporter isn’t about the meal. 

Unusual at Memphis-area Mexican restaurants, the chips and salsa are to order rather than appearing at the table gratis. But they’re worth it, and the basic salsa can be supplemented at a self-serve salsa bar with a dozen varieties.

A brief encounter with law enforcement helps create a new holiday tradition for the author.

Loaf is leaving the Brooks even earlier than expected, and it’s beginning to look a lot like Christmas. 

This week, we salute the people behind three small-scale attempts at something new on the Memphis food-and-drink scene, three related attempts to fill a major need and another for a meaningful endeavor coming to a close.

Chris Herrington writes of the new BBQ festival: “When I saw that this event would take the form of a contest ... and that it would also take place the same week that the Memphis in May barbecue contest is set to happen at Liberty Park … well, I laughed.”

As Chris Herrington writes this week: “If I would never throw a turkey from a helicopter, I would (and have, many times) tossed one in the oven.” Did you get the reference? 

In a changing world where institutions and ideals are ever fragile, your dining room table is the place to hold the line.

For Downtown Dining Week, Chris Herrington visited Momma’s and said the restaurant’s fried chicken sandwich just might take the title for the city’s best.

Memphis is checking some popular food-trend boxes while others, such as a Brazilian restaurant, still elude the area.