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Features

Filtering by Tag: boston

Reunited and it Tastes So Good: The Trio's Chicago Food Guide

Fred Chang

Words and Photos by The Trio: Amanda BaroneMarisa Catapano, and Jordan Rozenfeld

After abandoning Amanda in Boston this past spring to study abroad in London (not that she’s bitter about it), Marisa and Jordan knew that the reunification of The Trio had to be absolutely epic. Uncultured swines that they are, Marisa and Amanda had never been outside the northeast. Coupled with the fact that Jordan had visited them in their humble abodes on Long Island the previous summer, it was about time that The Trio journeyed westward to Jordan’s neck of the woods. Learning from the master planner (Amanda), Jordan created the ultimate itinerary (in PowerPoint form, of course) appropriately titled “The Trio takes the Midwest.” Like all of The Trio’s adventures, this one was all about food.

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Life on the Line

Fred Chang

Words and Photos by: Amanda DeJesus

I believe everyone should at some point work in a restaurant. Going out to eat is something nearly everyone experiences, but it can be appreciated much more if you understand how a restaurant works. I study food and beverage management at BU’s School of Hospitality and in the summer of 2016 I was fortunate enough to intern for Glacier Park, Inc., one of the two major concessionaires in Montana’s Glacier National Park. I worked at their West Glacier Cafe and did rotations as barista, ice cream scooper, hostess, busser, waitress, and prep/line cook. These valuable experiences taught me vast amounts about how a restaurant operates, as well as how to improve the quality of my work in every position. Equally important, I developed a better understanding of the impact of customer behavior on restaurant employees.

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Hollah for Challah

tastebu

Photos and Words by Natalie Goldberg

Growing up, Friday nights and holidays consisted of good food, friends and family, and catching up around the dinner table. Being far away from home and trying to find new ways to recreate this feeling have landed me within a new community at BU Hillel. I have become more nostalgic and reflective of the ability for food to bring people together. Challah has always been one of the staples for me at these special meals, especially during the process of ripping off pieces to share it among friends and family. The final product carries sentiments of ritual and tradition, representing a sense of community.

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Not Just a Salad: Eating Healthy While Eating Out

tastebu

Photos by Haritha Pavuluri, Words by Kelsey Lloyd

We’ve all been there.  You know you’re going out to eat, but you’ve also been keeping your eating habits in check.  So you start to mentally prepare, telling yourself over and over that a salad is the best way to go.  You’re sure of your choice; you might even develop a sense of pride.  You’ve got this in the bag; you are a walking model of health. Then when the time comes and the menu is sitting in front of you, that salad might just be the last thing you want.  But don’t worry!  These tips will get you through the dilemma—and you’ll leave the table without any unnecessary calories or regrets.

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The Definitive Ranking of Boston Cream Pies

tastebu

Photos and Words by Tori Beringer

Even in a city full of national history, tradition can get lost amongst the ever-changing trends. In Boston, desserts are no exception. Yet amidst the cronuts and cupcakes, fro-yo and gelato, a classic slice of history can be found at any self-respecting Boston bakery.

The Boston cream pie - a beacon of city treats, the grandfather of Bay area baked goods, a symbol of sweet American heritage. It consists of a light sponge cake, layered with plain custard and topped with chocolate ganache. It’s simple enough, yet each bakery’s subtle differences make a citywide ranking absolutely necessary.

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Convenience Store Snacks to Satisfy Your Inner Foodie

tastebu

Photos by Arden Scott, Words by Eliza White

It's one in the morning, you’re still studying, you haven’t eaten anything since dinner, and to make matters worse, everything is closed. Yet, these are the times when you thank yourself for going to school in a city: a city of convenience stores that stay open later than you stay awake.  So, after a quick fist pump of victory, you head outside; on the way to the nearest convenience store.

Now I don’t want to say I’m a snack snob, because, a Diet Coke and a pack of Twizzlers can honestly get me through anything; however, some snacks just taste so much better than others. Thus, I have compiled a list of 5 convenience store snacks that won’t leave you with that regret of wasted calories upon finally waking up from your late night struggles.

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Exploring Salem’s Tricks & Treats

tastebu

Photos and Words by Amanda Barone, Marisa Catapano, Jordan Rozenfeld

This weekend, ⅔ of The Trio (Amanda was there in spirit) visited the notoriously spooky town of Salem, Massachusetts. Famous for its haunted history of seventeenth century witch trials, Salem is the perfect place for a classic Halloween adventure. The town is just a short ride away by commuter rail, which makes it an ideal destination for a day trip.

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On the Radar: Cooking in Cambridge

tastebu

Photos by Rochelle Li, Words by Rebecca Wheeler

In a nondescript corner of Cambridge on October 18th, a steady stream of people carrying stacks of trays, mysterious steaming containers, and overstuffed bags of kitchen equipment began filing into the Dante Alighieri Italian Cultural Center at half-past-five. The group, consisting mainly of local students, also including some hardcore Italian chefs (and a Frenchman in suspenders), convened on this Saturday evening to participate in a curious display of culinary prowess and culture in the annual International Students’ Cooking Competition, hosted by Cookradar.com.

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Sugar, Spice, and Everything Nice (and Fried)

tastebu

Photos by Rochelle Li, Words by Mia Cirker

If you’re anything like me, you may find yourself sitting in class on a brisk October afternoon wondering why there is not a cup of fresh apple cider in one of your hands and a warm, crispy apple cider doughnut in the other. In a time dominated by the beloved Pumpkin Spice Latte, it has become a growing concern of mine that we have forgotten what the flawless season of fall is really all about: the apple cider doughnut. Thankfully, New England’s various local farms have graced the city of Boston, specifically Copley Square, providing seasonal produce and most notably, apple cider doughnuts that make you contemplate whether or not it would actually be a bad thing for everything you eat to be covered in cinnamon-sugar. 

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Seven Textures of Squash

tastebu

Photos and Words by Fred Chang

Fall is approaching, and it’s time to use a versatile and seasonal ingredient: squash! Butternut, acorn, kabocha, delicata, all of which invoke the earthy and nutty flavors of autumn. Of the plethora of squash to choose from, I prefer delicata squash for it’s beautifully colored skin, easy-to-cut shape, fragrant sweetness and ability to be eaten raw. This beautiful vegetable can be used in many different applications; a variety of textures can be achieved from the multitude of preparations a delicata can be put through. Such an ingredient should be celebrated, especially in season, so without further ado, here are several ideas on what you can do with a squash

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Popping Up All Over Boston

tastebu

Photos by Rochelle Li, Words by Jessica Carlson

From the cronut to the kale craze, it seems that every week there is a new culinary trend to hop on to. The great thing about living in Boston is that it is such an innovative culinary landscape; there is always something new and exciting to try. One trend to take advantage of this fall is the pop-up shop. Pop-up shops are relatively new to the food scene and offer a one-of-a-kind experience for attendees. 

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Servers Be Wise

tastebu

Photos by Rochelle Li, Words by Kiersten Utegg

It is a Friday.  Your calendar is clear, your friends are together, and it’s dinnertime.  The five of you pick a place with a happy atmosphere, tasty dishes and colorful ambience, ready to enjoy an evening of chatter and good food.   But for some, like your server, this night will be much different.

The job of a server is to make the customer’s night as seamlessly enjoyable as possible.  They are the people who bring you food when you are hungry.  They are the people who always keep your glass full.  They are the middleman between you and a perfectly prepared meal.  In short, your server is an integral part of making your night out worthwhile. 

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Dunk Those Dumplings

tastebu

Photos by Rochelle Li, Words by Kiersten Utegg

One of the most common appetizers in Chinese cuisine is the dumpling.  Personally, dumplings are my favorite Chinese food and I order them every single time I want some eastern flavor.  Eating a dumpling must be a delicate task.  I see many people simply putting the entire dumpling into their mouths after dunking it into the ginger sauce provided.

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Foodie Dedication

tastebu

Photos by Samantha Levy, Words by Paulina Stefanowski

The fellow foodies of Boston showed true dedication on this past October 6. The foodies, including myself and the editors of TasteBUds, all trudged through a cold and rainy Sunday to attend Boston’s annual Local Food Festival, presented by the Sustainable Business Network of Massachusetts, and it was well worth the journey. As soon as we emerged by Haymarket, the festival greeted us with rows of food vendors along with cooking exhibitions. And what better way to warm up then with a cup of hot apple cider from the Flour Bakery and Cafe table? The festival could satisfy anyone’s craving, whether it was for bread, cookies, pasta, or some barbecue. We sampled some amazing truffle ravioli from Valicenti Organico as well as pumpkin hummus, which was roasted pumpkin blended with white beans and spices. To add to the excitement, the festival included chefs and bakers from all over New England, so we were able to sample and buy products unavailable in the Boston area. One such business was Lala’s Harvest, a vendor who specializes in homemade baked goods, jams, and jellies. We sampled and loved the seasonal pumpkin butter, which can be spread on toast or eaten right off the spoon!

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Istanbul Calling

tastebu

Photos and Words by Cat Lau

Images of mesmerizing mosques, palaces on the Bosphorus and magical rugs dance in my mind constantly when I’m away from Istanbul. The pulsating city has captured the hearts of travelers since the beginning of time, making it a hub for trade, culture and, most importantly, food.

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Becoming a Member of the North End's "In-Crowd"

tastebu

Photos and Words by Lindsay Smith

What’s a better combination than a cup of decadent gelato paired with a smooth and creamy cappuccino? Absolutely nothing. This could perhaps be the best combination of food found in the North End: cool and refreshing meets warm and comforting. And lucky for us, there’s no better place to satisfy such tastes in one sitting than at Gigi Gelateria in the North End.

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A Lamb, a Bisque, and a Pie

tastebu

Photos and Words by Cat Lau

Come rain or shine, nothing gets in the way of Bostonians and their food. Ominous clouds circling overhead? Certainly didn’t stop me or the other hundreds of food lovers from going to the third annual Boston Local Food Festival held at the Rose Kennedy Greenway. From numerous tasting booths, food demonstrations, competitions, live music and petition booths, it was an exciting day for any foodie. For those who missed out on this year’s event, fret not; I have compiled a list of highlights from the day. With chocolate tasting stalls here and cheese tasting stalls there, I soon found myself in an eating frenzy; but a quick glance at my packed itinerary reminded me to get to the lamb cutting demonstration.

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One Cyclist Cops Would Love to Flag Down...

tastebu

Photos and Words by Clinton Nguyen

There is a bit of a problem with Late Night at Marciano Commons, and that problem is, it's not open nearly late enough to be truly considered "late night." What's open for those in South, or Bay State Road, or the people living near Central who aren't close to a real late night pick-me-up? Keep your eyes open for the orange flash, the tangerine-jumpsuited fellow whizzing down the streets at night during the obscenely wee hours.

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Macarons Galore

tastebu

Photos and Words by Estefania Souza

While shop windows of Paris have displayed brightly colored macarons for years, the trend is only just beginning here in the United States. Because the trend is still new in America, it is hard to find a macaron that resembles the classic French ones in size, filling-cookie ratio, and taste. Just last August, Ladurée, a Parisian tearoom famous for its macarons, opened in Manhattan. Lines of people eager to get their hands on these Parisian imports constantly stretched around the block. When I heard about Ladurée’s success in New York, I decided to search for the perfect French macarons here in Boston. After much hunting, I have compiled this guide on the macarons of Boston: Crema Café, Cambridge, MA ($1.50 each)

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