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TV Schedule
Recipes
A Recipe for Tiger Shrimp Ceviche from Bronzeville Winery Chef Lamar Moore
Chef Lamar Moore of Bronzeville Winery talks about running a restaurant in his own neighborhood and the importance of mentoring young chefs. He also shares his recipe for Tiger Shrimp Ceviche with Ají Limo Leche de Tigre.
A Recipe for Baked Kibee from Imee's Mediterranean Kitchen
Imee's Mediterranean Kitchen is a Loop restaurant born out of three generations of Lebanese women cooking for their families. Owner Nicole Nassif shares her recipe for baked kibee or kibbeh, a combination of bulgur, ground meat, and spices.
Pork Souvlakia with Tzatziki from 'The Great American Recipe'
Ted Pappas, a Chicago area contestant on the second season of PBS's The Great American Recipe, shared his recipe for "Greek kebabs," a weeknight staple in his house, along with his mother's recipe for tzatziki.
A Recipe for Lidia Bastianich's Escarole and White Bean Soup
In her new special Lidia Celebrates America: Flavors That Define Us, Lidia Bastianich brings a hearty soup of escarole and white bean stew to a potluck dinner of all-star immigrant Washington, D.C. chefs. Try the recipe.
A Masala Chai Recipe from ‘Great American Baking Show’ Contestant and UIC Med Student Nirali Chauhan
For Nirali Chauhan, a UIC medical school student and a contestant on the new season of The Great American Baking Show, baking is both an art and a science. Chauhan shares her journey to the famous baking tent and a recipe for her family's chai.
Mushroom Farro Risotto from Chef Devon Quinn of Eden
Farro risotto "has some room for error," says Chef Devon Quinn of the Avondale restaurant Eden. "Compared to a regular risotto with rice that you can overcook, farro is a lot more lenient."
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Food Stories
Regulation Crowdfunding Lets Small Restaurant Owners Turn to Grassroots Investors for Financing
It can be difficult for small businesses such as restaurants to access bank loans, but regulation crowdfunding allows supporters to literally invest in a business, with the chance of making a small profit in the process.
Why People Love the Colorful, Handmade Paletas of La Michoacana Premium
With its brightly colored exterior, La Michoacana Premium entices customers in for one of its over 40 flavors of paletas and ice creams. Photographer Gonzalo Guzman went behind the scenes to see how they're made, and why people enjoy them.
A Malaysian Pop-Up, Subject of a New Film, Was Born of a Cross-Country Romance
Mike Alesi and Jennifer Pou-Alesi got married just before the COVID-19 pandemic shut down the world. They decided to start cooking the food of Pou-Alesi's home country of Malaysia, a story recounted in a new short film.
This Mythology-Driven, Suburban Chicago Brewery is Here to Serve ‘Nerds, Creatives, and Revolutionaries’
South suburban Homewood, Illinois is home to Rabid Brewing, a mythology-inspired brewery that the founders say is meant to be a welcoming place for people who might not stereotypically fit into the brewery scene.
For Chicago Mushroom Producer, Fungi Have Untapped Human and Environmental Benefits
Joe Weber, founder of Four Star Mushrooms near the West Loop, thinks mushrooms are a prime example of how to produce food that is both good for the environment and for people.
17 Chicago Food Events to Feast On in August
The food events in and around Chicago this August feature an eclectic bunch: beer, wine, corn, garlic, and ribs—to name a few.Thanks to our sponsors:
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Food Series
Check, Please!
The Emmy-winning local restaurant review series from WTTW Chicago features host, master sommelier, and restaurateur Alpana Singh sitting down with three “regular person” guest reviewers as they compare notes on their experiences at three Chicago-area eateries.
Chefs Off the Clock
Discover the ways Chicago’s celebrity chefs unwind after they clock out of the kitchen. Get to know another side of these interesting personalities who — while known for their passion and work ethic in the kitchen — are fascinating and passionate people in their personal lives as well.
FOODPHILES
Meet the people who feed you. This digital takes you into the kitchen, behind the bar, and into the field to introduce you to a chef or restaurateur who prepares food and libations as they share their personal stories and insights about the meaning of their work, how they got into the hospitality business, and why they have such a passion for what they do.
Foods of Chicago
Join Geoffrey Baer as he plays both taste tester and tour guide, exploring the little-known stories behind Chicago's favorite foods! Along this delectable journey, learn how the Chicago-style hot dog came into being, discover the connection between Al Capone and Jay's Potato Chips, take a tour down Chicago's New Maxwell Street Market, learn about the birth of the classic SATURDAY NIGHT LIVE "cheezborger" routine from the Billy Goat tavern, and so much more!
Dishalicious
This cooking demonstration program filmed before a live audience in WTTW's Grainger Studio is hosted by Sarah Grueneberg, James Beard award-winning chef/owner of Chicago's Monteverde and runner-up on "Iron Chef" and "Iron Chef Gauntlet." Each week, Sarah is joined by three extraordinary local chefs who band together to prepare a unique meal.
Food Thoughts
Healthy eating and food education are essential to preparing the very youngest members of our community for school and life. Pilot Light and WTTW team up to encourage healthy eating with FOOD THOUGHTS, an animated series of videos for kids and families. Puppy chef host “Puprika” joins a diverse group of children and families to visit their homes, gardens, farms, and schools.
