In addition to fancy versions of the classic, a number of places have subbed out the cookie for alternatives ranging from doughnut to chicken skin.

With only two ingredients and no fancy name, this simple cocktail is starting to get crafty.

Two restaurants are experimenting with making their own jelly to put in cocktails.

These savory, vinegar-based flavored syrups are gaining in popularity.

Sure, you can get apples all year, but there’s something comforting about welcoming fall (in all it’s rainy glory) with the warm scent of baking apples, spicy cinnamon, and buttery pie crust.

Snow cones are making a comeback. Good, because it’s hot and we want cold stuff.

Enjoying sweetbreads, the organ that looks like a brain. Plus: A Godzilla-themed menu, making pasta, and more.

Fries: more than just a bland sandwich accompaniment. DCist writers share their favorite fries in the D.C. area.

The results are the flour-blending machinations of a young pastry chef named Tori Kramer, who was diagnosed with Celiac disease a year ago.

From the best fine dining to the new eateries on our radar, here are the best restaurants in D.C.