New England Soup Factory Chef and Co-Owner Marjorie Druker provides her tips on leading a healthy working partnership with a spouse in the “Ask a Pro” section.

Harlem Shake received the “Best Shakes” title in the “Best of Bella 2014” awards, highlighting the restaurant’s local milkshake ingredients and signature flavors.

Chef Louis DiBiccari shares his experiences in the culinary classroom in “From Classroom to Kitchen,” a feature on chef education.

Kendall Square mainstay, The Blue Room, is one of only four New England restaurants honored on Wine Enthusiast’s prestigious annual “America’s 100 Best Wine Restaurants” list.

Uni Sashimi Bar Chef Tony Messina is featured in CNTraveler.com’s “The Best Thing I Ate This Week” series, describing his experience dining on Semolina Cakes at Giulia. The post is led by a write-up on Uni, calling the restaurant one

Sweet Basil Chef/Owner Dave Becker’s handmade pottery is highlighted in a slideshow of restaurants across the country serving food on unique, artisanal plateware.

A round-up of the country’s best summery gin cocktails features Clio’s signature Bullseye Gin & Tonic, a refreshing twist on the classic with loomi “bullseye” ice cubes.

Michael Landgarten, owner of Bob’s Clam Hut and Robert’s Maine Grill is profiled in a four page spread in Maine magazine’s “50 People Shaping Our State” issue.

Harlem Shake is featured in a story titled “Preserving Harlem,” which highlights the measures taken by owner Jelena Pasic and designer Dennis Decker to preserve and honor the retro restaurant space.

Uni Sashimi Bar Chef Tony Messina’s use of housemade powders to season sashimi dishes is noted in a “Trendspotting” section round-up of unique dusts used at restaurants across the country.