Murky, dark and swampy isn't a description often applied to good food. Except around Halloween, of course, when the swampier the better. And in her holiday specialty magazine, "Martha Stewart Halloween Spirited Celebrations," Stewart delivers frights and flavor.

You've crafted the perfect gruesome or goofy jack-o'-lantern. But what to do with all the glop you scraped out in the process?

Walking into the Cyclorama at the Boston Center of the Arts during a beer festival is almost dizzying.

Beers from Meantime Brewing in London  were inspired by American microbreweries -- founder Alastair Hook thinks we Americans brew traditional styles more accurately than his British counterparts.

The Central City Brewing Company is experimenting in Massachusetts.The Canadian brewery, based in Surrey, British Columbia, is considering distributing its line of Red Racer beers to the United States, and the greater Boston area is one of its test markets.

It's officially fall and that means liquor store shelves are full of pumpkin beers.

Soup as a main course is a great way to fill up on low-calorie vegetables and liquid, leaving you satisfied without feeling stuffed.

In India, samosas are the quintessential street food. They typically are filled with meat or vegetables or both. A sweet and spicy dipping sauce is the perfect complement to this deep-fried food.

Fifteen years ago, the Wachusett Brewing Company started as a dream for three Worcester Polytechnic Institute graduates. 2009 has been Wachusett's busiest year to date, and I'm told we'll soon see some unexpected changes to the brewery's beer lineup.

Video: Take a tour of Wachusett Brewing

Peruvian rice, steaming Greek falafels, satay dripping with peanut sauce, doughy Salvadoran pupusas, slippery Thai noodles. In much of the world, they are just on-the-go eats for the masses.