Jane Marion is the food and dining editor for Baltimore, where she has worked since 2000, covering food, wellness, beauty, and home and garden. Previously, she was an entertainment editor at TV Guide, where she also wrote a cooking column called \"Celebrity Dish.\" Additionally, she is a former columnist for Philadelphia Magazine and contributed to Entertainment Weekly.
In the wake of his Christmas miracle—when viral 'One Bite Pizza' reviewer Dave Portnoy offered him $60,000 to stay afloat—we caught up with Fagg about his love of pizza-making and his comeback story.
Using fries, wings, tofu bites, chicken tenders, and sandwiches as a blank canvas, the Hampden spot incorporates global flavor profiles through its wide variety of sauces.
To honor the comfort-food cafe’s milestone birthday, owner David Dopkin shares stories of its founder, his father Eddie Dopkin, and namesake, Miss Shirley McDowell.
Tony Foreman's new pub—where chef Kiko Fejarang serves the Pacific Rim cuisine of her heritage—is a true original, fitting right into quirky Hampden with its playful yet polished vibe.
The co-director of the Johns Hopkins Mood Disorders Center shares an excerpt from her bestselling memoir ‘An Unquiet Mind,’ an astonishing account of what it’s like to live with bipolar illness.
Nicole Clark—whose return to her art “came out of necessity for her mental health"—gives us a deeper look at the process behind two of her most powerful works.
The designs for Anita Rooney's crowd-pleasing confections have run the gamut, including a space-man series, billiard balls for a pool lover, and even Katy Perry’s face.
Director of operations Brookes Decker dishes on the mission behind the coffee shop and general store, which stocks its shelves with gourmet local goods.
“As the magazine's dining critic, I ate out a lot this year,” writes deputy editor Jane Marion. “But if I had to sum up my favorite dishes, I’d say this: It was fish bliss.”
While grieving the passing of loved ones, former public-relations veteran Allison Parker turned pain into purpose by making chocolates for the holidays.
Chef Nick Sharpe has designed a Mediterranean menu that leans into local and seasonal ingredients, while also offering approachable appetizers, pizza and pasta, steaks, and seafood.
Thanks to new technology, nutrition planning, enrichment activities, and customized wellness programs, animals in zoos are living well past their life expectancies.
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