Some things, like properly roasting a turkey, are best left to the professionals. Here are local places to order your Thanksgiving meal (or grab a reservation).

A budding young chef battling cancer will get her first chance to cook in a professional kitchen.

For the past seven years, much of the rye whiskey Sagamore Spirit sells under its name has actually been made in Indiana. Not anymore.

Noona’s Pizza has shut its doors in a Bolton Hill apartment complex, but residents won’t be pizza-less for long with the planned arrival of Angeli’s Pizzeria.

From Dave’s Hot Chicken to Zaxby’s to Ekiben to Rooted Rotisserie, in the food world these days, it seems like it’s chicken, chicken and more chicken.

Mystique Barrel Brewing and Lager House opens this week in Pigtown in the former home of Suspended Brewing Company, which has plans of its own in Hampden.

Get a taste of the holidays at the Food Market, where a Thanksgiving cupcake combines stuffing and mashed potatoes.

Guinness owner Diageo announced that Baltimore Blonde “will now be brewed and sold exclusively” at the Open Gate Brewery in Halethorpe.

No place in Baltimore is haunted like Fells Point, where ghosts show up on restaurant barstools.

After closing for nearly a month due to an underground fire on North Charles Street, Mick O’Shea’s reopened this week — and not a moment too soon for its regulars.

The closure of Pavan Foods in Parkville, one of the only vegetarian Indian restaurants in the area, is devastating for customers.

Move over, cheesesteak craze: Gyro mania is here in Howard County.

Rebrands, redesigns and cheaper dishes are becoming par for the course as restaurants like Hampden's Cosima fight for longevity.

The Crazy Tuna Bar & Grill announced Thursday that it would shut down its Essex location for good this weekend.

Readers of The Baltimore Banner voted Di Pasquale’s the winner of best Italian sub in a series of matchups that pitted 16 local favorites against one another.

Broadway Hotpot & Bar is finally open in Fells Point, bringing the hot pot tradition from ancient China to a Baltimore restaurant.

From Soup’s On’s ever-changing menu to red lentils at Mera, these Baltimore eateries prove soup isn’t just a side — sometimes it’s the whole meal.

Few dishes Shelley Lev Wiseman Kelly made compared to the brisket she sold at Edmart, her Pikesville deli.

“This was a path forward. I followed that path instead of saying, ‘Just shut it down.’”

The Wine Source in Hampden, which was put on the market in March, has sold to its workers and will transition to a cooperative model.