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What’s Cooking on 1060

What’s Cooking on 1060: Get Cozy At 'Bar Hygge'
What’s Cooking on 1060: 'Snap Kitchen' Opens In PhillyA handful of so-called healthy meal convenience stores are opening this month in Philadelphia -- and the Snap Kitchen concept is making its way to the East Coast from Austin, Texas.
What's Cooking On 1060: Classic Philly PretzelIn this week's edition of What's Cooking in 1060, KYW's Hadas Kuznits visited The Philly Pretzel Factory on West Passyunk Avenue to learn how this city's classic snack is made.
What’s Cooking on 1060: Demand For Cauliflower BlossomsThere seems to be a new vegetable trend on the dining scene. It seems cauliflower has earned a seat at the "cool-kids" table, right next to kale.
What’s Cooking on 1060: Taco Food TrendWith Revolution Taco opening earlier this month in Rittenhouse Square, KYW's Hadas Kuznits focused this week's "What's Cooking on 1060" segment on the fast-casual taco food trend.
What’s Cooking on 1060: New Restaurant Opens In Old CityOld City's massive vacant corner restaurant that was once Haru restaurant is no longer vacant. This is opening weekend for The Little Lion at 243 Chestnut Street.
What’s Cooking on 1060: New Restaurant Opens Inside New HotelThe former Four Seasons has opened as The Logan Hotel. The restaurant inside which now occupies the space of the former Fountain Restaurant is now open.
What’s Cooking on 1060: 'Bucks County Whisky Distiller Earns National Recognition'Mountain Laurel Spirits, the distiller of Pennsylvania Rye Whiskey, has been recognized by two national magazines.
What’s Cooking on 1060: Hot Chocolate HideawayThe Chocolate Cafe is the perfect winter hideaway. It's a semi-secret spot to sit and sip hot chocolate.
What’s Cooking on 1060: Gershman Y Celebrates the Potato PancakeIt's a milestone year for the Gershaman Y's annual Latkapalooza festival.
What’s Cooking on 1060: Winterfest FoodThe ultimate seasonal pop-up has opened on Penn's Landing.
What’s Cooking on 1060: Panorama Celebrates 25 YearsPanorama restaurant is celebrating a quarter century in business with a new cookbook.

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