Want to decorate cupcakes? Let Kat Gordon at Muddy’s Bake Shop show you how to make it fun and easy.

The Arcade is throwing a big block party on Saturday and featuring a $1 – or 100-cents – menu.

It’s easy to have a $10 meal at Fam, and you can even pop in for an afternoon snack for $2.

Jennifer Biggs and Chris Herrington catch up on what they’ve been eating this summer.

September events are piling up and tickets are on sale now; be quick or you’ll miss getting yours.

With the new kitchen, Agricenter is helping children learn to cook with produce from a farmers market, surrounding fields.

Global Café celebrates its first anniversary on Saturday and Sunday at Crosstown; join the family for a meal.

With both rum and rye in the cocktail, a Little R & R at Catherine & Mary’s delivers a punch.

In Erling Jensen’s kitchen, chefs learn the skills and gain the confidence to run their own restaurants.

New Radical Tacos chef Jess Hewlette discusses her ideas for the restaurant with Jennifer Biggs.

Soulsville’s Radical Tacos gets a new chef after a cooking competition; Elwood’s is headed to Southaven; more Destination: Delicious events.

Catfish at Flava House Express in Bartlett is hot, crisp, plentiful and cheap.

Veteran chef Spencer McMillin finds purpose and creative outlet in Caritas Village kitchen in Binghampton.

A Korean rice bowl makes a nice breakfast or lunch at Sunrise; bi bim breakfast is just bibimbap renamed.

Jennifer Biggs and Ryan Hopgood talk about Memphis Sandwich Clique.

The figs are here, sandwiches are taking over Facebook, and it’s time to reserve your seat for the August Destination: Delicious dinner.

Louis and Carla Faulkner are operating a new restaurant, Caribbean Flayvahz, in Hickory Hill. 

In the former L’Ecole Culinaire, the University of Memphis is opening one of the largest college culinary arts programs in the nation. 

Ong Cau Cafe delivers on the authentic Vietnamese in a Cordova strip mall.

Knifebird is a wine bar, but the small cocktail list offers creative and well-designed drinks.

Soul Fish opens its sixth location just hours after being given final approval.

Bala Tounkara wants to make African food appealing to those who have never tried it, but he also wants to give people with African parents a chance to try dishes beyond their familiar fare.

Catfish étouffée at the recently reopened Mardi Gras is a dish worth every calorie in every bite.

Jennifer Biggs talks with Raymond Jackson, the chef at the café at Crosstown Arts.

Stalwart barbecue joint Cozy Corner and upstart food truck Flying Sobie's do battle for Memphis Cornish hen supremacy.