In the world of Memphis food, barbecue isn't the only crown jewel. The hot wing, since the 1990s, has played a major role in shaping the way Memphians eat and approach the food industry.

Yaka mein is a New Orleans fusion dish available on Wednesday and Thursday at Regina's Cajun Kitchen.

Jennifer Biggs and tequila aficionado Steve Lahue talk about the rapid evolution of tequila.

The world's largest picnic table will be in Tom Lee Park for Memphis in May, you're invited, and we want your favorite picnic recipes.

The 27th annual Rajun Cajun Crawfish Festival drew thousands of people to Downtown Memphis to feast on crawfish and gumbo on Sunday.

A new nonprofit organization proposes building a shipping-container restaurant in Soulsville. The 275 Food Project would offer yearlong culinary training for future chefs of color while providing fresh, locally sourced food at affordable prices for the economically distressed neighborhood.

Elwood's Shells has a new weekday lunch menu with 10 items under $10; fried green tomato tacos, anyone?

House of Sage is the signature cocktail at Sage on South Main and it contains whiskey named after the first African-American master distiller.

Distillers from the Tennessee Whiskey Trail come to town this weekend for a big party for Memphis' big birthday and you are invited.

We head to one of Memphis’ favorite food streets for a taco tussle between two authentic Mexican eateries.

Jeff Hulett talks about the upcoming Breakfast for Dinner fundraiser benefiting Room in the Inn and we veer to favorite breakfast-for-dinner meals.

Breakfast for Dinner is back to benefit Room in the Inn, Spirits & Soul takes over Downtown, and Destination: Delicious is eating and drinking some more.

Memphis Made Brewing Co. in Cooper-Young is hosting its fifth annual Hopped festival on Saturday.

Aldo Dean, owner of Aldo’s Pizza Pies, Bardog Tavern and Slider Inn, has purchased another Downtown eatery, the Dirty Crow Inn.

The John Collins is the official 150th anniversary drink at The Peabody, available in the Lobby Bar or any bar at the historic hotel.

Chef Elijah Townsend is cooking up creative takes on popular dishes at his South Main restaurant, Sage.

Mary Harvey Gurley's collection of antique chocolate molds included one that struck a professional candy maker's fancy. It will go into mass production as Dinstuhl's "official" bunny next year. 

A new restaurant promises both a fresh start and fresh ingredients for a diner that has been through several name changes.

This drink has a number of ingredients but comes together quickly. There's just a small amount of Spanish vermouth, but you'll miss a rich note if you leave it out.

From peaches to pickles, MEMPopS freezes up cold treats every day.

These carefully crafted loaves were a bit of a secret, a treat for close friends, until Alan McCoy established the DoubleDutch Bakery.

New Asia in Germantown offers fresh and authentic Chinese food, but you need to know your way around the red menu to really appreciate it.

La Llamarada on Summer Avenue serves whatever mama feels like cooking that day, and you’re going to like it.

Strong rye, honey gastrique and a boatload of bitters make Nick Lumpkin's Rye Time cocktail a fun riff on a whiskey sour.

Phillip Ashley Rix talks about his journey to becoming a self-taught chocolatier and his new chocolate cafe.