At least that’s what visitors to the West Village tearoom Té Company might have surmised when they stopped in for a takeout order in December only to look up and see the ceiling hung with neat rows of ...

Every year, persimmon is becoming an increasingly familiar autumn product on the Russian market. Fruits from Turkey, Azerbaijan and Abkhazia appear in stores as early as September, and by October, ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

Autumn is here and that means it’s time for “PSL”: Persimmons season launch. If you pick a persimmon up at the store and find yourself wondering what to do with it, we’ve got you covered. What are ...

The fruit yields a slow pleasure of rich, almost floral flesh. By Tejal Rao If you’re very lucky in Los Angeles, you have a big, gnarled persimmon tree just within reach, full of fat orange fruit in ...

Freeze-drying, also known as lyophilization, is a form of dehydration. Food is first frozen, then dried under pressure to remove its water content. It is widely believed that freeze-drying is the best ...

You don’t have to spend more than a year or two in Sonoma County before you’re rewarded with a unique sight. Some late autumn morning, after the brightly colored leaves have fallen from someone’s ...