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Hummus

Illinois's Only Tahini Manufacturer Loves His Product So Much He Drinks It

Daniel Hautzinger

Ayub Julany, the founder of Albaik Tahini in Arlington Heights, absolutely loves tahini, especially when it's fresh. “You know how some people love everything about peanut butter and they put peanut butter on everything?” he says. “That’s me with tahini."
Three buckwheat brownies with a stenciled flour design on a red plate.

This Buckwheat Brownie Recipe Showcases James Beard Award-Winning Baker Greg Wade's Passion for Lesser Known Grains

Samantha Nelson

Get a sneak-peak at a forthcoming cookbook from James Beard Award-winning baker Greg Wade with a recipe for buckwheat brownies. He also talks about the new warehouse and retail space at Publican Quality Bread.
Ribs on a grill

15 Chicago Food Events to Dig Into This August

Meredith Francis

If you like garlic, corn, ribs, sangria, and much more, there are a variety of food events in and around Chicago this August.
Rows of glasses full of mead at Wild Blossom Meadery and Winery.

Want to Try the World’s Oldest Alcoholic Beverage? A South Side Meadery Offers a Hyperlocal, Environmentally-Friendly Taste

Meredith Francis

Mead is one of the world's oldest alcoholic beverages. The owner of a meadery in Beverly shares insight on mead flavors, offers tips for those who are hesitant to try the beverage, and talks about what makes mead so environmentally friendly.
Joseph Moton, left, and Ted Robinson

Meet the Two Brothers Behind A Vodka Brand Celebrating Lake Michigan’s “Playpen”

Meredith Francis

Lake Michigan's "playpen" inspired Chicago brothers Joseph Moton and Ted Robinson to launch their own vodka company. They talk about how they got started, their love for the versatility of vodka, and what it's like to work as brothers.
A slice of a banana split torte

A Cake Recipe for the Atomic Age: Tracking the History of a Unique Cake from Chicago's South Side

Jennifer Billock

Have you heard of atomic cake? If you're on the South Side, the answer is probably yes. Explore the curious and sometimes mysterious history of the colorful layered cake, and make it yourself with a recipe adapted from La Petite Pastry.
A Too Good to Go order at Chicago's House of Dim Sum. Photo: Courtesy Too Good to Go

Reducing Food Waste By Redirecting Restaurant Surplus Straight to Consumers at a Reduced Price

Daniel Hautzinger

In a year in Chicago, the app Too Good to Go has redirected around 108,000 meals from landfills by allowing consumers to buy unsold surplus products from restaurants and other food service businesses at a reduced price. 
Tacos de canasta from Guapo Taco. Image: Courtesy of Guapo Taco.

The Brighton Park Restaurant Serving Up a Rare (in the States) Mexico City Specialty

Meredith Francis

When Chef Manny Gonzalez had his mother's tacos de canasta at a party, he knew he wanted his restaurant to be centered around the popular Mexican street taco. Gonzalez owns Guapo Taco in Brighton Park, and he explains the origins of "basket tacos."
A man washing bell peppers in a restaurant kitchen

Local Restaurant Initiative Addresses Inequities for Black Restaurateurs, Envisions South Side Corridors as Culinary Destination

Meredith Francis

FoodLab Chicago has been working with restaurants in South Side neighborhoods in the hopes of uplifting Black restaurateurs, especially after the pandemic brought new challenges for local business owners. Their goal is to make major corridors, like 75th Street, an established culinary destination for locals and tourists alike.
Chef Tayler Ploshehanski, 33, left, works with line cook Tyler Damiani, 27, during the dinner service at Wherewithall at 3472 N. Elston Ave. in Chicago, Illinois. Photo: WTTW/Kathleen Hinkel

A Day in the Life of a Fine Dining Restaurant

Daniel Hautzinger

What does it take to make a fine dining restaurant run smoothly—especially one like Avondale's Wherewithall, where the menu changes every week? A creative and organized chef de cuisine and multitasking general manager, for one. 
Boxes of produce like potatoes, carrots, onions, and tomoatoes

What is Community-Supported Agriculture? We’ve Got an Explanation – And A List of Chicago Farm Shares.

Meredith Francis

Community-supported agriculture is a “mutually beneficial relationship” between the farmer and the consumer that allows a person to buy a share of a local farmer's product. We've got an explanation of how it works, along with a list of some of the CSAs that serve the Chicago area.
Two women smiling and eating food at the Taste of Chicago. Credit: City of Chicago DCASE

14 Chicago Food Events to Add Some Flavor to Your July

Meredith Francis

There will be plenty of beer, tacos, and even hot sauce to go around this July. Here are 14 food events in Chicago and the suburbs to add a little flavor to your summer.
Damarr Brown is the Chef de Cuisine at Virtue in Hyde Park, and he recently competed on Top Chef. Image: Will Blunt

A Nostalgic Jambalaya Recipe from Virtue Chef and 'Top Chef' Contestant Damarr Brown

Meredith Francis

Damarr Brown, the Chef de Cuisine at Virtue in Hyde Park, wasn't sure he wanted to do Top Chef at first. But after his mentor, Chef Erick Williams, encouraged him to take the opportunity, he went far in the competition. Brown discusses representation in the Chicago restaurant industry and shares his recipe for Chicken and Andouille Jambalaya.
People walking through the Chicago Food Truck Festival

16 Chicago Food Events to Celebrate Summer’s Arrival in June

Meredith Francis

With summer around the corner and the return of festival season, we've got a round-up of some of the food festivals happening in Chicago and the suburbs in June. Have a taste of everything from beer and hard seltzer to vegan food and ribs. 
A man holding saffron in his palm.

Meet the Chicago Saffron Company that Supports Afghan Farmers

Meredith Francis

Chicago-based Heray Spice works with a farmers' co-op in Afghanistan to support Afghan farmers while providing quality saffron to chefs and at-home cooks in the United States. CEO and co-founder Mohammad Salehi talks about his love for saffron and some of the challenges his company has faced since the Taliban took control of his home country last year.
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