From greenhouses to illuminated igloos, check out these snug spots that are perfect for sipping hot toddies.

Boston magazine’s Taste Passport program unlocks free food, supports a vital advocacy organization, and earns you entry to virtual chef events.

From traditional potato fillings to sweet spins like fluffernutter, these Polish dumplings are perfect comfort food for cool weather.

Rise and shine—and chow down.

Where’s the beef? At these mouthwatering standouts from the Back Bay to Beverly.

Legendary owner Roger Berkowitz confirmed the company is in discussions with a corporate restaurant giant.

All of the takeout in the world isn’t going to save your favorite restaurant. Where does that leave Boston? With the chance to rethink, rebuild, and make our food scene even better than before.

All of the takeout in the world isn’t going to save your favorite restaurant.

Whether you’re craving St. Louis ribs, Texas brisket, or North Carolina-style pulled pork, getting the meat sweats never felt so sweet.

The rush has ignited, but desperate operators won’t be saved by al fresco dining alone.

Takeout is the new trick-or-treating thanks to candy corn ice cream, Skittles-covered doughnuts, and Snickers-inspired cocktails.

Hold the PSL. Order these raviolis, pancakes, and ice cream scoops instead.

From Chinatown stalwarts serving up juicy soup dumplings to pan-Asian cocktail bars riffing on gyoza.

Select Oyster Bar chef Michael Serpa is bringing Spanish- and Portuguese-inspired plates to the South End.

The spirits aren’t just behind the bar.