Obituaries•
Games•
ADN Store•
e-Edition•
Sponsored Content•
Promotions
Promotions•
Get our free newsletters
Imagine a deconstructed, warm salmon roll that you scoop into snack-sized nori sheets for an umami bomb.
The menu, not so much fusion as it is a list of Asian culinary “greatest hits,” has an option for almost everyone.
The Food and Drug Administration said Wednesday that companies are phasing out the use of “forever chemicals” in food packaging.
The CEO of Kellogg’s cereal is being mocked for an interview in which he touted his company’s breakfast-for-dinner campaign.
Dairy milk isn’t as essential to overall health as many people believe, experts say.
The classic Huy Fong “rooster sauce” was absent from shelves as its owner battled its major supplier. Now it’s back, but fans say it’s different.
The philosophy behind the South Anchorage restaurant appears to be simple: Make tasty food and people will come.
Oysters contain nutrients that some experts say may enhance sexual desire, though this is not scientifically proven.
Baja Blast, a strange turquoise soda spinoff by Mountain Dew, has became synonymous with Taco Bell over two decades.
The razor clam is the clear frontrunner, but the geoduck deserves to be in the conversation, supporters say.
Turn a $3 bag of beans into smoky, spicy brilliance.
In addition to shawarma wraps and plates, the shawarma fast-food diner in East Anchorage offers curries, injera, spaghetti and rice plates.
Three Alaskans were given nods in the Best Chef: Northwest and Pacific category.
Potatoes rule U.S. dining tables, mostly in processed forms. Upcoming U.S. dietary guidelines could reclassify them — but the industry has long fought such a change.
In a sleek, artsy south-side space that previously housed Fire Island Bakery, authentic Mexican flavors go a long way toward healing a baguette-loving heart.
Baked in the oven or air fryer, these wings come out crispy and delectable.
Plus a bonus recipe for the Parmesan crisp that always came with it to complete the old Anchorage lunchtime nostalgia.
Some Anchorage businesses say they’re seeing increased demand for alcohol-free drinks and spaces.
The Stanley cup’s stylishly active fans have gone to great lengths to get ahold of the exclusive drinkware, one of many reusable water bottle obsessions in recent memory.
ADN reviewer Mara Severin highlights her best dishes of the year, from wings and bagels to gumbo and stir fry.
Starbucks is allowing customers to bring their own cups to be filled with the beverage of their choice, expanding a program designed to reduce waste.
Zero-proof spirits have come a long way. These nonalcoholic bottles are worth trying during Dry January or any time of year.