Food & Drink

Are all these deep fried, on-a-stick foods actually good to eat? That depends. Some are and some aren’t. Some are brilliant juxtapositions of flavor and texture; others are simply not a good idea. One thing is sure, though: Every one of them is fun to try.

The market will be a combination delicatessen, grocery and liquor store serving Italian subs, sandwiches, pastas and Neapolitan pizza.

After two decades in the restaurant industry, the owners of Great Sage Vegan Restaurant in Howard County are ready to step back and focus on their other businesses.

The goal is to create a moist, just-sweet-enough, generously sized bakery-style muffin with plenty of rich chocolate and butter flavor and a characteristically domed top. And with a few tips, you can do just that.

Inspired by fond memories of sailing and baking with her family, retired Coast Guardsman Hannah Gribbin mixes her love for the water with a childhood passion for pastries to bring sweets to Annapolis.

The country of Georgia produces wines with a twist — fermented and aged in qvevri or clay amphora-like vessels buried in the ground. And Armenia is a country that is emerging in the New World with grapes found nowhere else.

American cooking is as diverse as America itself. Scores and scores of different nationalities, over recent centuries, have populated our country and enriched it with their cultures, languages, philosophies -- and food. Some foods that we might think have foreign origins, though, were actually invented in America, sometimes by people from the countries they appear to represent but frequently not.

The Pappas Seafood carryout offering crabcakes, soup and other favorites will open at the same time as the distribution hub in Baltimore County.