Baology, a new lunch spot in Center City, serves modern Taiwanese food.
Holy Honey is made from beehives at Philadelphia's Congregation Rodeph Shalom.
Stock has created its own version of Kao Soi, a traditional Northern Thai meal.
Washington Square West's latest bar has a variety of appealing snacks and one mega-indulgent dessert.
Dad's Hat whiskey in Bristol is providing extra flavor to an increasing number of local products, from jam to syrup.
All store products are moving to the company's E. Passyunk and Graduate Hospital locations - but Fishtown customers can look forward to a delivery service this fall.
The salty, flavorful Cubano at Blackbird Pizzeria is a lesser-known favorite among customers.
Herr's partnered with Chickie's & Pete's to make kettle corn that tastes like crab fries.
At Cheu Fishtown and Cheu Noodle Bar, corn is substituted for crab meat and fried inside dumplings.
A popular hot sauce is now available online and in a handful of local stores.
Food Moxie, a nonprofit offshoot of the Weavers Way Co-op, has been teaching Philadelphia children and families about gardening and cooking for 10 years.
"Holly" Moore was one of Philadelphia's early food bloggers, writing about the unpretentious dishes he loved.
Rochers from Delice et Chocolat Ardmore have attracted a following.
A series of classes through the Free Library of Philadelphia teaches English as a second language via cooking lessons.