Jake Schneider's path in life was derailed by Shabbat. In college, he majored in economics and planned to be a businessman, but after he started cooking Friday Sabbath dinner for […] The p…
Everyone knows that the popularity of the McDonald's McNugget led to the eradication of the passenger pigeon, the Bering cackling goose, and the Spix's macaw. That's ancient history, man. Bu…
Nobody makes eating fresh pasta at home easier than Tony Quartaro. Since I wrote about him last summer, the former Formento's chef installed his roving fresh pasta delivery service Gemma [ 
The invasive fish formerly known as Asian carp was renamed "copi" earlier this summer by the Department of Natural Resources. Short for "copious," the state hopes that a vaguely Mediterranea…
The chickens roam freely over the pastures at Avrom Farm in Ripon, Wisconsin. But you might have spotted them in the wild this season at the Green City or Wicker […] The post It's chicken …
Four titles dropping over the next four weeks"by a quartet of heavy hitters"offer plenty of projects for the cold weather kitchen-bound. The post Food books are falling this month appeared f…
This time it's for real: the sweet narcotic haze of smoked meat will haunt the streets and alleys of Irving Park. That's when Odesza, Charles Wong's candy apple-red, 22-foot, 500-gallon [……
Since we left her last June, Jordan Wimby has taken a rational approach to pop-ups. "The amount of food enslaved people were given by owners was referred to as rations," […] The post The M…
Ollyvia Putri insists on only canned Wijsman sweetcream salted butter for her bacon cake. "I cannot change that," she says of the imported Dutch butter. "My grandma would kill me." […] The…
Oranges were the only fruit aboard the Revenge. Even if Captain Stede Bonnet couldn't taste them in the 40-orange cake he ordered"and even if the crew got scurvy"at least he […] The post F…
Taylor Hanna and Sebastian Vargo are masters of the fine art of low and slow fermentation. And they're strict disciples of the Paul Masson Primary Principle: "We will sell no wine before its…
Jasmine Sheth has had a hell of a year. Last March the impresario of the always fascinating Tasting India meal delivery pop-up took a break from her regular hyper-regional menu drops to go s…
Bernardo Medina's mother chased him into art with a foam rubber flip-flop. "Latina mothers call it a chancleta," says Medina, a San Juan, Puerto Rico-based pop artist and publicist. "It is t…
I'm not promising anything, but there might be a shrimp chip-eating contest at the Kedzie Inn this Monday. That's what frequently happens on Tujuhbelasan, aka Indonesian Independence Day, th…
The Colonel came out of retirement to make KFC at the Kedzie Inn. OK, Tom Padanilam does not have an honorific title from the Indian state of Kerala. Someday, probably, but for now he's back…
"Asian stoner food" were the words the ingenious chef Mickey Neely used to describe the food of SuperHai. That would be the mild-mannered couple who disguise their secret identities as, resp…
Vivid green fluid silently courses down a vertical stack of cascading glass tubes on the third floor of the Plant, the sustainability-oriented Back of the Yards small business incubator wher…
Chui does exactly what you tell it to do. That's the name of Mike "Ramen Lord" Satinover's gleaming, new, half-ton Yamato Richmen Type One ramen noodle machine, currently in residence in …
Most days the freshest, flakiest, most diaphanous Trinidadian roti in the city must be consumed al trunko on the 2500 block of South Wabash with your blinkers on (it's the only spot for roti…
Last Saturday night at the House of Wah Sun in North Center, Mark Chiang lingered at the table of a few of the night's last customers. His wife, Young Ja Kim, had already wheeled over the eg…
Her name is Odesza. Charles Wong's bright red, 22-foot, 500-gallon mobile road pit comes from Texas, and so does the barbecue she smokes"at least in terms of method and material. But the fla…
"I'm really trying to think of ways for us to take the trauma that's linked to our food and uplift it in ways that makes us feel good and connected to who we are and our cultural identity," …
Lebanon and Armenia are separated by vast stretches of Syria and eastern Turkey, but when Mary Eder-McClure and Kat Stuehrk Talo compared notes about the heroic family meals they grew up on,…
Jordan Wimby was the only Black kid on her Beverly block, and she ate like everyone else: Lunchables, Tyson chicken nuggets, TV dinners, and frozen potpies. "Growing up I was surrounded by t…
Annnnd we're back . . . Last January when the couple behind Malaysian pop-up Kedai Tapao took an extended winter break to visit the folks back in Kuala Lumpur, Jennifer Pou-Alesi spent her f…