Their passion for food draws Gillian and Jim Britt to food-related clients who need marketing (and occasional reality checks).

On the Passover holiday, and every day at Vinland, limits spur creativity, Levi says.

Cookie cutter diet strategies won’t work, she says.

It pains him when he has to write a negative review, knowing how big an impact it can have, but his joy over a creative meal knows no bounds.

Scott DeSimon says Maine is a special place food-wise, and that the Portland restaurant scene continues to baffle him, in a wondrous way.

Sarah Leah Chase publishes her first new work in 20 years, ‘New England Open-House Cookbook.’

Law and academia lost out to oysters and fine dining for the two chefs and part-owners of Hugo’s, Eventide and soon, Honey Paw.