When chefs want squab or yak or even guinea pig, this is the man they call

(Whitney Pipkin / Whitney Pipkin )

  • When chefs want squab or yak or even guinea pig, this is the man they call

    When chefs want squab or yak or even guinea pig, this is the man they call

    With a culinary background that gives him credibility, Javier Arze is the go-to guy for obscure ingredients.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2015/02/13/Food/Images/Robert Wiedmaier and David Guas1423795022.jpg 296 196
  • What’s wrong with a family selling its winery to a corporation?

    What’s wrong with a family selling its winery to a corporation?

    Wine | Siduri owners say sale to Jackson frees them up. Whether the products suffer remains to be seen.

    http://img.washingtonpost.com/rf/image_296w/2010-2019/WashingtonPost/2015/02/26/Food/Images/sidurifamily.jpg 296 197
  • Dessert under attack! How to keep the last course from disappearing.

    Dessert under attack! How to keep the last course from disappearing.

    WEEKEND KITCHEN | What you bring to the table doesn’t have to be laden with sugar or its evil twins.

    http://img.washingtonpost.com/rf/image_296h/2010-2019/WashingtonPost/2015/02/26/Food/Images/food0561357871487-867.JPG 197 296

Food Videos

Eating fried tarantulas in Cambodia

Eating fried tarantulas in Cambodia

Travelers sample fried tarantulas at the Siem Reap night market in Cambodia.
Head cheese, constructed

Head cheese, constructed

Head cheese is actually meat cut from different parts of a pig’s head. Here’s how the complex dish is made.
What you should and should not eat

What you should and should not eat

The nation's top nutritional panel released its report recommending changes to the U.S. dietary guidelines. Here are the main takeaways of what you should and should not eat.
Chinese middle class gets a craving for Maine Lobster

Chinese middle class gets a craving for Maine Lobster

Now on the menu in Beijing for Chinese New Year: lots and lots of American lobster. Exports of the crustacean have skyrocketed in recent years to satisfy the appetites of a growing Chinese middle class.
The physics of popcorn popping

The physics of popcorn popping

French engineers used high-speed imaging techniques to see the mechanics behind kernel poppage.
Soup dumplings, constructed

Soup dumplings, constructed

Restaurant owner Ivan Liang demonstrates how the soup in Shanghai dumplings is actually on the inside.
How to make winter’s favorite bread

How to make winter’s favorite bread

Chef Sean Brock shares his recipe for “cracklin' cornbread” from his cookbook "Heritage."
McDonalds tries healthy approach

McDonalds tries healthy approach

In an attempt to keep up with other “fast-casual” establishments that offer healthier choices, McDonalds is testing a new cafe in Sydney where brown rice salad replaces burgers and fries.
Science holds the secret to baking the perfect pie

Science holds the secret to baking the perfect pie

Biophysicist Amy Rowat of the University of California at Los Angeles reveals how science can help aspiring bakers get the best light, flaky crust.
Pozole rojo, constructed | Plate Lab

Pozole rojo, constructed | Plate Lab

Chef Victor Albisu takes us into his kitchen at Taco Bamba to show us his spin on the classic Mexican soup pozole rojo.
The nostalgia of goat meat

The nostalgia of goat meat

For The Post’s Anup Kaphle, a family recipe for “blackened goat” reconnects him to Nepal.
Four tips for better cookies

Four tips for better cookies

To bake the best cookies for the holidays and year round, use quality ingredients and enhance flavors.
100 sandwiches in one minute

100 sandwiches in one minute

A quick look at the many sandwiches offered by 100 Montaditos, a restaurant chain from Spain.

Why dessert is disappearing from America’s dinner tables

Why dessert is disappearing from America’s dinner tables

If you eat dessert at home, after dinner, you’re not alone. But soon you might be.

Where to buy Huntsman Game’s squab, pheasant and quail

Where to buy Huntsman Game’s squab, pheasant and quail

Four retail shops in the Washington area that carry the poultry of Javier Arze’s company.

When chefs want squab or yak or even guinea pig, this is the man they call

When chefs want squab or yak or even guinea pig, this is the man they call

With a culinary background that gives him credibility, Javier Arze is the go-to guy for obscure ingredients.

Column

Five wines to try this week

Five wines to try this week

From as close as California and as far away as Macedonia, they range in price from $11 to $44.

Column

What’s wrong with a family selling its winery to a corporation?

What’s wrong with a family selling its winery to a corporation?

Wine | Siduri owners say sale to Jackson frees them up. Whether the products suffer remains to be seen.

Dessert under attack! How to keep the last course from disappearing.

Dessert under attack! How to keep the last course from disappearing.

WEEKEND KITCHEN | What you bring to the table doesn’t have to be laden with sugar or its evil twins.

Ideas to please vegetable lovers

Ideas to please vegetable lovers

Healthful eating tips from Ellie Krieger.

Chocolate chips in the round, but not in a cookie

Chocolate chips in the round, but not in a cookie

Treats | Even the occasional baker can produce this impressive loaf.

Column

Head cheese is attracting more fans, who are tres aware it isn’t cheese

Head cheese is attracting more fans, who are tres aware it isn’t cheese

PLATE LAB | Whatever you call the dish, it’s an easy way to participate in the nose-to-tail dining movement.

Chef Spike Mendelsohn to chair the District’s new Food Policy Council

Chef Spike Mendelsohn to chair the District’s new Food Policy Council

The restaurateur will lead a panel that will bring together initiatives already addressing food issues in the city.

How a Greyhound station in Savannah became a hit new restaurant

How a Greyhound station in Savannah became a hit new restaurant

A once-segregated bus station has been reborn as the Grey, a semifinalist for a James Beard Award.

Video

Head cheese, constructed

Head cheese, constructed

Head cheese is actually meat cut from different parts of a pig’s head. Here’s how the complex dish is made.

Seriously, these are some of the best English muffins we’ve ever tried

Seriously, these are some of the best English muffins we’ve ever tried

You may never have tasted an English muffin as good as this before.

Find out what’s brewing at local coffee roasters

Find out what’s brewing at local coffee roasters

From single-origin beans to satisfying blends, there’s a world of variety among Washington’s roasters.

Mall food gets courtly on the renovated terrace at Westfield Montgomery

Mall food gets courtly on the renovated terrace at Westfield Montgomery

The $20 Diner heads to the mall’s shiny new food court. Are his expectations misplaced?

How to decode D.C.’s coffee roasters

How to decode D.C.’s coffee roasters

Not all locally roasted beans are alike, or even good. Learn how to find one that matches your tastes.

Column

The cauliflower dish for people who don’t like cauliflower

The cauliflower dish for people who don’t like cauliflower

Nourish | Roasting florets brings out their natural sweetness and has been known to convert naysayers.

Chef Tim Ma steps back from Maple Ave Restaurant as he plans a D.C. opening

Chef Tim Ma steps back from Maple Ave Restaurant as he plans a D.C. opening

The Water & Wall chef will focus on the launch three new concepts over the next two years.

Peter Chang will join the fast-casual revolution with Arlington restaurant

Peter Chang will join the fast-casual revolution with Arlington restaurant

The Sichuan master also is looking into a flagship space in the Capitol Riverfront area, among other local plans.

Review

Mango Tree review: Why it doesn’t matter that it’s part of a chain

Mango Tree review: Why it doesn’t matter that it’s part of a chain

The first Mango Tree in the U.S. brings authentic flavors and spiffy design to CityCenterDC.

What’s shaking? A look at salt.

What’s shaking? A look at salt.

Food calendar | An author’s talk on the history, making and use of salt will include a tasting of samples.

His gift: A bouquet of flours

His gift: A bouquet of flours

Chat Leftovers | A lovely gesture, but now what to do with buckwheat, tapioca, semolina and the rest?

Update: After four smokeless days, expansion plans can’t come quick enough for DCity

Update: After four smokeless days, expansion plans can’t come quick enough for DCity

Owner works out plans for two new barbecue locations, while working to fix broken pipes at his current spot.

La Tagliatella, the ‘threat to our nation’ in Clarendon, is no more

La Tagliatella, the ‘threat to our nation’ in Clarendon, is no more

You may remember La Tagliatella from a scathing 2013 review by The Washington Post’s Tom Sietsema.

Column

What are they smoking? At a Texas barbecue camp, it’s gotta be brisket.

What are they smoking? At a Texas barbecue camp, it’s gotta be brisket.

Smoke Signals | One weekend a year, obsessives gather to perfect their low-and-slow cookery.

Keep it simple, be patient, and other tips for raising your brisket game

Keep it simple, be patient, and other tips for raising your brisket game

Here’s what the top pitmasters recommend for smoking the best Texas barbecue possible,

Do you know your deckle from your flat? A glossary of brisket terms

Do you know your deckle from your flat? A glossary of brisket terms

Words used in Texas beef barbecue, and what they mean, from point and fat cap to bark and packer’s cut.

Is grass-fed beef really better for you, the animal and the planet?

Is grass-fed beef really better for you, the animal and the planet?

Unearthed | There are plenty of reasons you might like it, but the actual advantages aren’t so clear-cut.

At the Grill Room, Frank Ruta reinvents some of his greatest hits

At the Grill Room, Frank Ruta reinvents some of his greatest hits

FIRST BITE | At the Capella hotel, the former Palena chef puts his stamp on Georgetown’s dining scene.

Column

For a dose of warmth, make a stew in the original slow cooker: A tagine

For a dose of warmth, make a stew in the original slow cooker: A tagine

The Weeknight Vegetarian finally uses his Moroccan cooking vessel, pairing turnips with prunes and more.

Editor's Choice

Tom Sietsema’s 2014 Fall Dining Guide

The Washington Post food critic reveals his top dining destinations for the months ahead.

Cooking Classes

A list of local cooking classes for all skill levels and tastes around the D.C. area.

Steps to a sensational smoothie

To take your smoothie to the next level and maximize nutrient density, here are six elements to include.

Farmers market listings

The Washington Post Food section’s 2014 listing and map of farmers markets in the area.

Interactive map of CSAs in the Washington area

There are 60 farms around the region offering community-supported agriculture, or CSA, programs highlighted on this map.

The Washington Post cookbook

The collection features recipes that span more than 50 years of Food section coverage.

The big chill: A freezer guide

Use this guide to learn the best ways to take your food from freezer to table.

The whole scoop on ice cream

This might be the help you’ve been waiting for: base recipes, current standards for various frozen desserts and tips for serving and storing.

Nourish recipes

Search more than 100 healthful entrees, all clocking in at less than 500 calories, from Stephanie Witt Sedgwick.

Tom Sietsema

At the Grill Room, Frank Ruta reinvents some of his greatest hits

WASHINGTON, DC - FEBRUARY 10: Chef Frank Ruta, poses for a photograph in the dining room of the Grill Room at the Capella Hotel February, 10, 2015 in Washington, DC. He formerly at Palena. (Photo by Katherine Frey/The Washington Post)

FIRST BITE | At the Capella hotel, the former Palena chef puts his stamp on Georgetown’s dining scene.

At Kapnos Taverna in Ballston, Mike Isabella looks toward the Aegean sea

ARLINGTON, VA- FEBRUARY 05: Sampling of three spreads served at Kapnos Taverna in Arlington, Virginia on February 05, 2014.  (Photo by Marvin Joseph/The Washington Post)

First Bite | Spreads and mezze are the star at this Kapnos spinoff, designed with the beach in mind.

A friendly Italian takeover at the Westchester

WASHINGTON, DC - FEBRUARY 3: The Spaghetti Carbanara for Tom's First Bite review on the Westchester Dining Room, on February, 03, 2015 in Washington, DC. (Photo by Bill O'Leary/The Washington Post)

First Bite: The grand NW dining room’s customers are catered to by chefs from Al Crostino in Shaw.

Hälsa, a dose of stylishly healthful in Brookland

WASHINGTON, DC - JANUARY 22:
A dish of bone broth is served at Halsa, a healthy fast food restaurant that is 'globally inspired and locally sourced, on Thursday, January 22, 2015, in Washington, DC.  
(Photo by Jahi Chikwendiu/The Washington Post)

First Bite: The fast-casual eatery would fit right into a Stockholm neighborhood.

The Asian side of José Andrés’s long-awaited China Chilcano is winning

WASHINGTON, DC - JANUARY 12:  Ceviche Cl‡sico La Mar at China Chilcano is made with Red snapper, leche de tigre, sweet potato, red onion, concha and cilantro on January 12, 2015 in Washington, DC.  China Chilcano is the newest venture in Jose Andres portfolio.  (Photo by Kate Patterson for The Washington Post)

FIRST BITE | Dumplings and dim sum are terrific at the chef’s new Chinese-Japanese-Peruvian spot.