Culture How a new kind of dining option Sprout-ed in Seattle Kris Martin addresses the most recent Sprout gathering. by Hugo Kugiya / April 11, 2012
Culture Ballard kimchee factory foments a return to fermentation Firefly Kitchens' very official jar sealer by Hugo Kugiya / March 19, 2012
Culture Georgetown's Cutting Board a sushi game-changer Sushi chef Akiyoshi Saito's dishes at Cutting Board include the Shizuoka roll (left), omakase nigiri (rear), and omakase sashimi. by Hugo Kugiya / October 12, 2011
Culture Why do Turkish kebabs star at a restaurant called 'The Berliner'? Victor Twu, owner of The Berliner by Hugo Kugiya / January 20, 2011
Culture Chefs eat 'normal' food, too, just like the rest of us Shaun McCrain advises a chef at Book Bindery. by Hugo Kugiya / January 13, 2011
Culture Food trucks are a hit at the UW Motosurf's kalua pork with macaroni salad (left), pork burrito (top), and grilled chicken with kimchee. by Hugo Kugiya / January 6, 2011
Culture A seminal moment for 'Seattle teriyaki' Glaze Teriyaki Grill in New York by Hugo Kugiya / December 30, 2010
Culture Best of 2010: Searching for the 'best' burger: It's all about the hunt Lunchbox Laboratory tries for greatness with too many fancy toppings. by Hugo Kugiya / December 28, 2010
Culture Canlis: The hidden, human scene behind the dining institution Seattle doesn't really know A plate of food is prepared for a staff member at Canlis. by Hugo Kugiya / December 16, 2010
Culture New jazz group matches budding musicians with legendary teachers Bob Knatt's intermediate band plays at JazzED's launch party. by Hugo Kugiya / December 12, 2010