One of the most common aromas in a Spanish house on Sundays, at lunch time, is cocido, and for me, it is a stew full of memories.

Ruben Diaz, a chef at the Masbia soup kitchen, prepares 500 meals daily with donated food, according to kosher dietary rules.

Souping, the new liquid-food trend to follow juicing, is growing at a rapid pace, even as nutrition professionals express skepticism about the value of a soup cleanse.

Lucky Luna reflects the owners Mexican and Taiwanese roots. In addition to food and drink, they offer an array of cultural performances and events.