In one sense, breadfruit, or ulu, can be considered a dream crop. Its virtues are multifold: Nutritious, delicious and extremely versatile, the fruit can be eaten at all stages of ripeness. Read more
During a busy shift, Anissa Lucero and her crew of five process a seemingly endless supply of freshly picked ulu. In fact, workers can get through 12,000 pounds of fresh fruit a day. Read more
A few days on the Big Island were filled with tasty experiences worth passing on. Should you find yourself in these areas, check out a couple of these recommendations. Read more
Chef Mavro has been selected as Best Restaurant in the 2018 ‘Ilima Awards by a panel of Honolulu Star-Advertiser food writers. Read more
There are plenty of gluten-free options in the Asian noodle aisle, where a whole world of rice noodles is avaialble — wide and thick, thin and fine, dried inspaghetti-like sticks, folded into ribbons, bunched into bird-nest bundles. Read more
Even in the realm of Kona coffee, famed for its smooth, balanced, flavorful bean, quality can be all over the map. Given the market, the million-dollar question is: How can a farmer produce specialty coffee? Read more
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Along with sharp knives and good technique, a key to breaking down a fish is confidence. Read more
If you want to try baking your own gluten-free cake, two local pastry chefs at the top of their games share a few tips. Read more
Run by Kapiolani Community College’s culinary department, the Cooking Up a Rainbow food truck is tied to educational opportunities for students in various culinary programs while also serving the larger community. Read more
If all goes as planned, next fall Kahala Hotel & Resort baker Alan Martin will be the first University of Hawaii-Manoa student to graduate with a degree in culinology, a field of study that combines the culinary arts with food science. Read more
Tofu skin is made by heating soy milk. As the milk heats, a layer of “skin” solidifies on top of the liquid, the same way the top of a custard or pudding develops a skin. The skin lifted from the pan can be eaten, but the product is also bunched into sticks and dried, then reconstituted before cooking. Read more
For some, dining has become a sport that’s all about discovering the fresh and the new. Read more
A ubiquitous family venue on Oahu has received a national nod from the culinary magazine Bon Appetit. Read more
DoorDash, a national restaurant delivery service, has expanded to Hawaii and began service today in the Honolulu area. Read more
Grondin: French-Latin Kitchen, a Chinatown restaurant that opened four years ago to much ado, is closing its doors June 24. Read more
Grondin: French-Latin Kitchen, a Chinatown restaurant that opened four years ago, is closing its doors. Owners Jenny Grondin and David Segarra plan to launch a Grondin product line. Read more
Manabu Asaoka first came to Hawaii to study at Hawaii Pacific University. He pondered how to make his own mark in sharing Japanese culture and realized his opportunity was in the musubi he now produces daily. Read more
Since 1969, the University of Hawaii Seed Lab has quietly been providing the community — mostly local, but some customers from as far away as France or Africa — with varieties of seeds for papaya, lettuce, sweet corn, tomato and much more.The Read more
Though the siren songs of “Iron Chef” and “Top Chef” lure many a young dreamer into the culinary world, Roosevelt High School senior Matthew Getty — already a two-year veteran at Hula Grill Waikiki — finds more inspiration in the kitchen than on television. Read more
Tamara and Dylan Butterbaugh think big. And that’s a good thing, because as owners of Manoa Chocolate, the husband-and-wife team is determined to do no less than put Hawaii chocolate on the map. Read more
Jeremiah Tower will be front and center at the Hawai‘i Food & Wine Festival’s “Culinary Hero” event in May. The dinner serves as a formal precursor to the annual festival, which runs Oct. 6 to 28. Read more
