On race day, the first thing you want is to feel your best and the last thing you want is to wonder how to make that happen. Use these strategies to get the most out of the pre-race food offerings with the least amount of effort.

Just because the leafy greens lingering in your crisper are no longer salad-worthy, it doesn't mean you should toss 'em. Turn them into a soup or side dish instead. You're not only making a delicious dish, you're making a green-revolution statement.

The centuries-old agave spirit is having a well-deserved moment. And we know why the smoky Mexican elixir is popping up in craft cocktails all over town.

Sweet-tart shrubs are popping up in bars all over Boston. Here's a super-simple and refreshing recipe so you can sip them at home.

This South End wine bar brings inspired mixology to the Italian table.

Need a can’t-miss Valentine’s Day idea? Victoria Kichuk has the answer, and you bet it includes chocolate.

Tucked back on the second floor of the Westin Copley Place Hotel, Anya Zelfond packs a world of chocolate into a suitcase-sized shop.

Exploring foamy, frothy drinks at Eastern Standard in Kenmore Square.

In Taunton, high school students forge career paths in the kitchen.

Homemade ravioli stuffed with corned beef and cabbage, fusion cooking at its finest!