Negotiations are underway for the market to once more be at the former Maine Girls' Academy.

But Graze in Peace farm sanctuary in Durham is hosting one, where you can meet the animals, support the sanctuary and enjoy a hearty vegan meal.

Kidding! She still loves him, but seeks more excitement than a plain chicken breast.

This was a soup in need of an update.

It's tender, tangy and altogether tasty.

Sweetgrass Winery & Distillery in Union started aging its small-batch Sunk Haze whiskey 7 years ago, and now it's ready.

The crispy crust and spicy gochujang are addictive.

And they're mostly inventive and delicious, too.

Aged cheese is trickier to make than fresh, but the state's cheesemakers are making headway.

The owners say they are looking for a new location.

The spectacle is intended to draw attention to the opening event of this year's Harvest on the Harbor event in October.

Cabot Cove restaurant, named after the fictional setting of 'Murder, She Wrote,' is introducing diners 6,000 miles away to classic Maine foods, from maple syrup to clam chowder.

That's if you can keep from eating it all.

Remember the dumplings in 'The Kitchen God's Wife'? With 'The Little Library Cookbook,' you can learn to make them.

We're hoping someone's bringing napkins.

Confetti Coleslaw is complex, colorful and assertive.

Once more onto the grill.

Treat it like pilaf.

By browning the bird in a skillet first and then putting it in the oven to finish, the meat stays tender and flavorful.

James and Owen Dyer will bake galaxy cakes when they face off against two New York bakers

The giant sandwich is a promotion for Harvest on the Harbor, a food festival that will be held Oct. 16-21

The market's seventh store will have a deli, butchery, and seafood counter

Almost anything in your fridge can work as a filling for these baked potatoes.

The Portland restaurant's three original sauces form the skeleton of the menu, in pairings like drumsticks with blueberry-chipotle or pulled pork tacos with mango-habanero.

The Oct. 30 event features a conversation with the two chefs, both of whom own multiple restaurants in Southern Maine.

The cookbook by Leigh Belanger is perfect for a big, busy family.

(where you'll find plenty of excellent vegan food)

Maine restaurant scene awaits wine dinner, grand opening and more.

When it comes to taste, the thighs have it

Po' Boys & Pickles founder Peter Zinn gave up his restaurant in pursuit of a passion project – and the process wasn't always pretty.

It arrived just before the Great Recession and fed millions over a decade, but now store owners are being allowed to discontinue the special.

If you stick with a plain cream cheese frosting, you’ll taste the stout better.

Is being a restaurant critic really the best job in the world?

The Barn at Smith Farm has gardens, fire pits, a pond and a 'boutique barnyard' to explore while enjoying a cocktail before dinner.

The Barn at Smith Farm has gardens, fire pits, a pond and a "boutique barnyard" to explore while enjoying a cocktail before dinner