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From a pair of pristine Reeboks to a haunting ventriloquist dummy, our best and worst gifts ever.

How to turn takeout leftovers into something you want to eat again Tuck these simple techniques into your tool kit, step up to the stove, and just start cooking with what you have — like chefs do on TV. By Sheryl Julian Globe Correspondent,Updated February 2, 2021, 12:00 p.m. Email to a Friend There it sits: a single meatball no one felt like eating, a chicken drumstick, the top of a bun someone pulled off a burger (saving on carbs?), a scoop of mashed potatoes, strands of spaghetti or rig...

Takeout containers were once an afterthought. Now they’re essential — and expensive Chefs are poring over catalogs for paper goods the same way they obsess over ingredients. By Janelle Nanos Globe Staff,Updated February 2, 2021, 5:06 p.m. Email to a Friend To-go boxes were once just a minor line-item for restaurants. Now they’re a lifeline. Shifting to takeout during the pandemic has forced food operators to reassess their menus and staffing. It’s also made them do far more ...

How to help local restaurants without spending money Seven tips from marketing experts for writing reviews that will actually help the places we love. By Erinne Magee Globe correspondent,Updated January 25, 2021, 2:27 p.m. Email to a Friend Stars are fine, but writing a review that will actually help a restaurant you love will require more details.stock.adobe.com/Андрей Яланский - stock.adobe.com With COVID-19 forcing several restaurants to close their ...

5 restaurants we supported this week Want to order from local, independent restaurants? Here are some suggestions from Globe staff. By Devra First Globe Staff,Updated January 19, 2021, 4:52 p.m. Email to a Friend Last week, the Globe launched a campaign called Project Takeout, rallying readers to support independent restaurants by ordering meals to go. Our local restaurants are fighting to survive, and every little bit helps, especially until outdoor dining returns and vaccination is widespread...