Sweets are everywhere right now, and that can be tough for people who consider themselves "sugar addicts". So a Portland man is spending this holiday playing "candy counselor".
If you haven't taken that turkey out of the freezer yet, you are already waaaaay behind. So KATU's Angelica Thornton and Brian Wood tried a hack that could have you feasting on a bird tomorrow that is still frozen today.
Perhaps almost just as important as your turkey is what you serve alongside it. And you can do it with wines grown right here in the Northwest. Hayley Hamiton, a certified sommelier and wine journalist, shows you her recommendations for the perfect local wines to pair with your Thanksgiving dinner.
We all know the pilgrims and natives enjoyed a turkey dinner on Thanksgiving. Here we are nearly 392 years later still sitting down for that meal. But what were people eating in the Northwest that night? Our news partners at Willamette Week posed the question.
A popular Portland food cart chain hopes to take advantage of the latest 100-point giveaway from the Portland Trail Blazers.
In a city like Portland, it's no surprise there are alternative ways to make your Thanksgiving plate. We explore "turkey tempeh" and "turkey ice cream".
What's the best way to dig into a pomegranate? KATU's Brian Woods and Angelica Thornton try two different methods.
A Seattle doctor offers tasty substitutions for your food cravings that will keep you healthy and satisfied.
Eating out can be tough if you're sensitive to gluten. We've got some ideas.
Castagna's on Hawthorne was named most adventerous, while Ava Gene's won runner-up for best restaurant of the year.
Our partners at Willamette Week gave us a sneak peak at some of the top restaurants in their much-anticipated restaurant guide that hits newsstands on Wednesday.
Vitaly Paley is among Portland’s most decorated chefs.
What do you get when you cross a 7-11 with a New Seasons market? You get Green Zebra Grocery.
Portland's Hair of the Dog brewery has a rare beer periodically for sale that costs a whopping $2,000.
Portland's dining scene has such a delicious glut of talented, creative chefs, you may find yourself calculating how many dinners — if one started early — could be jammed into a single evening