Until you need them to make strawberry sorbet, when they're nowhere to be found.

This dessert requires an ice cream maker.

And a block party, more openings and more beer are on the horizon.

Prepare to be addicted.

But it may be the next big thing in farming.

They're as easy as, but infinitely better than, ones from a mix.

Classic dishes are updated in 'Betty Crocker Lost Recipes' to make them appealing to today's cooks.

There's a lot of goodness at the bottom of the bag.

Eleven youths with the local Boys Club get another stamp on their Passport to Manhood.

The trend may have something to do with a three-year-old Gulf of Maine Research Institute effort to get restaurants to serve less-traditional catches.

This dish uses one or more ingredients diced or minced and bound with a sauce.

The inaugural Portland Wine Week includes a long list of classes, tasting events, seminars and wine dinners.

But our reviewer has no doubts about the delicious recipe he tried.

Zachary Pratt, 26, of Boba, an Asian fusion restaurant, will appear in an episode televised July 3.

The USDA's $9.4 million purchase of 8.9 million pounds gives growers a chance to move their surplus crops.

The chain blames the 'health and wellness' trend but some analysts disagree.

Avocados are the first fruits to be sent to stores covered with an invisible film that is supposed to make them less perishable.

Restaurants that want to serve their own signature blends go through a process of roasting, blending and tasting to find just the right cuppa.

Entosense LLC moves from a barn in Auburn to Lewiston's Hill Mill as demand for edible bug products grows.

The traditional industry objects to the term being used for a product made by replicating animal cells, another episode in the emergence of substitutes for the real thing.

Some farms are already offering pick-you-own fruit, and others plan to start within days.

Their creative offerings show how kitchens on wheels can enhance the diversity of Portland's dining options.

A new crop of occupants believe they've figured out how to break the pattern in these challenging locations.

The study is not conclusive but its results strengthen the belief that the vitamin serves a protective role.

Sea To Table has become a darling in the sustainable seafood movement, but an Associated Press investigation links it to some of the same practices it vowed to fight.

Other news from Maine restaurants involves sweets, seaweed and more.

The technique is forgiving, which is what you need here.

And more than 70 percent of the average 1,300 calories comes from food that was free.

This dish requires less than 20 minutes of preparation.

As regional and global markets clamor for cold water shellfish, the state's producers look to expand their market base.

Bourdain, who died in an apparent suicide, first came to prominence after the publication of his 2000 book 'Kitchen Confidential: Adventures in the Culinary Underbelly.'

Here's the recipe.

Here's the recipe.

The judges said they were impressed with the company's year-over-year growth and strategic thinking.

Chefs enjoy the challenge of cooking with the love-it-or-really-hate-it, quintessentially Maine soda.