Food & Flavors
Recent Stories
Fred Sauceman
Flavors: A Multi-State Appreciation: Pimento Cheese
From school lunch boxes to elegant buffets, pimento cheese can be traditionally simple or wildly creative. Read more
Fred Sauceman
Flavors: Virginia’s Edelweiss German Restaurant
Celebrating the Tastes and Sounds of the Black Forest Read more
Fred & Jill Sauceman
Flavors: Soup Beans and Emu Burgers
Tradition and Change Mingle at the Hob-Nob Drive-In Read more
Fred & Jill Sauceman
Flavors: A Glorified Lemonade Stand Turns 90
As Johnson City, Tennessee, looks back on its 150-year history, a storied business reaches a landmark anniversary of its own. Read more
Fred and Jill Sauceman
Flavors: Pleasures and Promise ... Two Raised Beds
How one couple reconnected with their roots, went outside to play and realized the full joys of getting your hands into the soil. Read more
Courtesy of Rocky’s
Flavors: From Nashville to Asheville, Rocky’s Hot Chicken Hits it Big
The “zip on the lip” flavors—mild to extra hot—are the products of careful and extensive research. Read more
Fred and Jill Sauceman
Tasting Tennessee in France: A Salad Dressing Comes Full Circle
Well, the exquisite concoction did originate in France, but Fred and Jill Sauceman knew it first from an East Tennessee friend. Read more
Fred & Jill Sauceman
A Tribute to Deviled Eggs
Both the eggs and the dishes that cradle this Appalachian specialty are worthy of celebration. Read more
Adventure & Ice Cream: The Perfect Match
Among the scores of great ice cream shops in the region, here are just four—each paired with a few suggestions on getting out and about to earn your frozen delight. Read more
Remembering the Rituals of Homemade Ice Cream
The memories of childhood ice cream-making live in our hearts and souls. Read more
The Chipburger: An Edible Reminder of a Town’s History
“One of the finest sandwiches of the South” lives on as a son presents his take on an East Tennessee favorite. Read more
New Book: 70 Years of Northeast Tennesee’s Ridgewood Barbecue
Our food columnist, Fred Sauceman, writes of smoky ham, secret sauce, and blue cheese dressing. Read more