Kara Baskin

6 days ago | bostonglobe.com | Kara Baskin

A rumor that has swirled in Boston food circles for weeks is being reported by The Boston Business Journal, quoting unnamed sources that the Michelin Guide is coming to Boston. Michelin did not comment for this story. The 2025 inclusion would mark a turning point for the city’s dining scene. The guide, whose well-known rating system bestows 1, 2, or 3 stars, is based in France. It has a presence in major US cities such as Chicago, New York, and San Francisco. “I think it’s exciting.

6 days ago | bostonglobe.com | Kara Baskin

Coming soon: All-day café Daily Provisions opens this summer in Harvard Square (1 Brattle Square), new from New York restaurateur Danny Meyer’s Union Square Hospitality Group. As we reported in March, Meyer will also open another Daily Provisions, plus Italian restaurant Ci Siamo, at Commonwealth Pier in the Seaport this summer. In an earlier interview, Daily Provisions culinary director Claudia Fleming recommended crullers; Mediterranean tuna sandwiches with tapenade; and roast chicken.

1 week ago | bostonglobe.com | Kara Baskin

Somerville’s Kayla Tabb, 28, came east from California to study at MIT. But she soon traded a potential career in STEM for anthropology, research, and cooking: After MIT, she attended Boston University’s pastry program, worked as a plant-based recipe developer at meal-delivery service Purple Carrot, crafted sweets at The Lexington and Vinal Bakery, and conducted cancer research at Cambridge’s Whitehead Institute.

1 week ago | bostonglobe.com | Kara Baskin

I’ve volunteered for Arlington EATS, my local food pantry, for years. And I often wonder: What more can I do? I feel this way now more than ever, as grocery prices rise and food banks struggle to keep up with demand. During its busiest week recently, EATS served 518 families, a 10 percent increase from last year.

1 week ago | bostonglobe.com | Kara Baskin

As a food reporter, I have dined in restaurants both high-brow and bare-bones. I’ve sampled the finest foie gras and the greasiest nachos. I’ve interviewed celebrity chefs and bantered with salty bartenders. But no assignment has filled me with the kind of trepidation as the one recently set before me: I was to rank the best and worst items on the Dunkin’ menu. The occasion? The 75th anniversary of the fateful year the modest Open Kettle coffee shop in Quincy was reborn as Dunkin’ Donuts.