Food and fashion are two great loves of my life, but they don’t always go hand in hand. But Lauren Levinger and Michael King are starting a new trend combining food and fashion with their new blog called Thefood-life.com. Think of Coveteur.com, where designer Erin Kleinberg and stylist Stephanie Mark document and photograph some of the fashion industry’s most coveted clothing, shoes, and accessories in their homes.

After four weeks of writing this cooking blog, I’ve gained so much more appreciation for my mother’s home cooking. Cooking truly is an art—it takes passion, patience, and talent. Admittedly, my meals have been relatively simple to make, but that’s the reality of leading a busy lifestyle, sticking to a budget, and eating healthy. Sometimes doing less means more; in this case, I’ve been able to save a lot and dodging the extra calories and grease by bringing lunch, staying in for dinner every night, and avoiding Starbucks or Dunkin’ …

Egg rolls, wonton soup, lo mein, and pork fried rice may be mainstays of Chinese cuisine in America, but Fuchsia Dunlop, an English chef and food writer who specializes in Chinese cuisine, says there is no such thing. Unlike other types of ethnic cuisines, Chinese cuisine is deeply rooted in its history, culture, and politics. Yes, China is a country and not a continent, but its massive size is a testament to its influences on food throughout Asia and the world.

What do you do when summer is here and you are feeling the heat? Eat frozen yogurt! Pinkberry, the store that began our current generation’s fascination with “froyo” in 2006 has introduced a new summer flavor, salted caramel. I admit I have a bias here, not to the flavor, but to Pinkberry itself; I have been a huge fan since the days when they first opened in West Hollywood. Yes, there are a lot of other new frozen yogurt competitors out there, some of which do give Pinkberry a run for its …

Last week, the Joslin Diabetes Center hosted its annual food tasting/art event, A Spoonful of Ginger, at the Museum of Fine Arts in Boston, Mass. I was invited to attend, along with Mochi founder Maggie Hsu and photographer Marc Camilon. This was especially exciting for me because I was going to meet some of my most favorite Boston chefs like Joanne Chang (Flour Bakery) and Ming Tsai (Blue Ginger). And I wasn’t let down.