Food

For an Italian American, a trip to the family-owned, decades-old Caputo’s grocery store during the holidays is a sensory and nostalgic experience.

A few Chicago chefs and artisans shared what holiday gifts they’re giving their loved ones this year – many of which are ideal for the foodie in your life.

Milk Street releases its first baking cookbook in the same year that it launches culinary tours. Director of education Rosemary Gill spoke to us about both, and the cooking school.

Wurst Behavior, from the couple behind Wicker Park's popular Pierogi Kitchen, features loaded brats, kielbasa, Chicago hot dogs, and more – all made daily in-house.

Thanksgiving is right around the corner, so we're sharing some recipes that might be something a little different to add to your menu this year. 

Poochie, best-known for hurling insults along with hot dogs at The Wiener's Circle, joins food writer Kevin Pang to sample burgers around Chicago in Poochie & Pang Eat Chicago.

Mint Creek Farm raises turkeys and other animals via rotational grazing, a practice that improves soil health and produces healthy, sought-after animals. 

Manny’s Cafeteria & Delicatessen is a beloved Chicago institution, serving massive corned beef and pastrami sandwiches alongside pickles, thick potato pancakes, and golden matzo ball soup for nine decades now.

Turkish breakfast features a teeming cornucopia of delights, from baked goods to olives to cheeses and eggs. A Thousand Tales in Mount Prospect offers one example.

We invited the America's Test Kitchen hosts Julia Collin Davison and Bridget Lancaster to conduct one of their signature taste tests on a Chicago classic, giardiniera, before trying their favorite with an Italian beef. 

Honey Butter Fried Chicken is cutting their losses on an expansion to the suburbs the same day that Temperance Beer Co. closes after more than a decade in business. 

Michael Lachowicz has received acclaim for his French food in Winnetka, but now he and his longtime partners Miguel Escobar and Sergio Angel are trying out a counter-service Mexican restaurant in the northern suburb.

How does a pastry chef develop new ideas and keep up with flavor trends? We talked to a pastry chef at Eli’s.

Lidia Bastianich's chicken rollatini is a sort of inside out chicken parmesan, filled with cheese and artichoke. Try the recipe from the twelfth season of Lidia's Kitchen.

While the Chicago area has a huge Polish community, many non-Poles only know Polish food via pierogi and pączki U Gazdy in Wood Dale serves more regional fare such as the blood sausage kiszka and "hunter's stew" bigos.