As summer unofficially descends on D.C. this Memorial Day weekend, no food is as refreshing, simple, and healthy as a good piece of fish in its most basic form: raw as the day it was plucked from the water. more ›

In the immortal words of Marge Simpson, "Fruit is nature's candy," and few things are sweeter than ripe mango over a bed of sticky coconut milk-laced rice. more ›

From the first appearance of soft-shell crabs to the mild weather perfect for enjoy light seafood fare al fresco, spring is a great time to be a seafood lover. And for misplaced Southerners or lovers of Southern food, spring seafood is all about crawfish. more ›

Where: Dino more ›

Where: Adour by Alain Ducasse more ›

This week on Todd Kliman's Washingtonian chat, a reader asked about the difference between Kobe and Wagyu beef, and if they were the same thing. Kliman's response was: more ›

Most restaurants can't afford a pastry chef - a 1 percent profit on desserts is considered successful. So many restaurants outsource the making of their desserts. Luckily Mio bucks the trend with its own pastry chef, churning out a varying collection of desserts, from crazily deconstructed items to multiple-sauced creations, each more adventurous than the typical cake or pie. more ›

Yesterday at the DC Improv, the Food Network's Robert Irvine filmed an episode of "Dinner: Impossible". For those of you not aware of the premise of the show, Irvine is tasked with cooking for a large number of people in a limited amount of time. more ›