Ted Allen: Cooking for the Sake of Cooking

Ted Allen doesn't write about food as much as he used to. The Food Network personality began his career as a restaurant critic and food writer for Chicago and Esquire magazines—he continues to contribute to the latter on occasion...

Fast Foodie's Globacos, Now By Bike

Premium Olive Oil Coming to Public Market

Oro di Oliva readies its third location

Freshness is key when buying olive oil. An olive is at its peak the moment it is picked from a tree, so every month that olive oil sits on a shelf, it breaks down, its flavor...

Miller Park's Ever-Expanding Menu

Stadium now serves deep-fried corn brats, gluten-free desserts and brisket galore

Old standbys like hot dogs, soft pretzels...

SloPig: An Evening of Pork, Punch and Competition

To educate chefs and the general public about heritage pigs, Fox put on an event last fall in Madison called SloPig, an evening of pork tastings and demonstrations. To showcase the meat's versatility, four chefs—including two from Milwaukee...

Remembering the Titanic Through Food

Local restaurants serve the ship's last meal

This weekend marks the 100th anniversary of one of the greatest maritime tragedies in history: the sinking of the RMS Titanic, a disaster that killed more than 1,500 people. To commemorate the anniversary, two Milwaukee restaurants are hosting...

MATC's Open Call for Aspiring Kitchen Entrepreneurs

Many home cooks have a special recipe that they insist beats anything available commercially—maybe for a secret sauce, a perfect cookie or an unusual cocktail—but few of them attempt to mass-produce and market their signature concoctions...

Cornwall's Gift to the Midwest: The Pasty

Certain regional foods seem to have such universal appeal that it's surprising they aren't more widely available. The pasty is a classic example. A staple of the Cornish diet that came to America when Cornish workers migrated to the country...

What's Cooking in the Third Ward?

Culinary program at the Art Institute of Wisconsin

The Third Ward is getting a culinary school. This spring the Art Institute of Wisconsin (320 E. Buffalo St.) is adding a culinary program offering associate degrees in culinary arts and bachelor's degrees in culinary management...

Growing Your Own Mushrooms

Learn how at Discovery World

Plenty of homeowners grow small gardens of tomatoes, peppers and squash in their backyards, but far fewer attempt to grow their own mushrooms. Although mushrooms are seen as a much more exotic crop, they're actually fairly easy to cultivate...

Room for Tasting at Great Lakes Distillery

Adding a tasting room to the Great Lakes Distillery was no small task. A Wisconsin law prohibited distillers from serving liquor, so before the Walker's Point distillery could open its tasting room in 2010, owner Guy Rehorst had to lobby for...

WMSE's Rockabilly Chili Contest Turns 10

WMSE's loyal listenership guarantees the community radio station a decent turnout at any event it sponsors, but there's one event that reaches well beyond the station's usual base to attract the greater public: its annual Rockabilly Chili Contest...

Stubby's Three-Course Meals for Beer Lovers

Stubby's Pub and Grub co-owner Brad Todd said it was always the restaurant's intention...

Milwaukee-Area Restaurants Reinventing the Fish Fry

Fish fries are a remarkably rigid local tradition. Reluctant to mess with a proven favorite, restaurants take few liberties with their Friday specials, so diners will find essentially the same meal regardless of where they go: fish, rye bread, coleslaw and...

Bolzano's Artisanal, Dry-Cured Salami

Scott Buer considers himself a brewer of sorts, but instead of crafting beer, he makes dry-cured meats. The process behind the two is surprisingly similar, he explains. In both cases, you're fermenting a product to create unique, natural flavors...

Pastiche Wines Opens in Bay View

When Bay View's Pastiche Bistro and Wine Bar (3001 S. Kinnickinnic Ave.) opened in 2010, it was promptly greeted by brisk business. That wasn't a surprise for owner and chef Michael Engel, who had extensively researched the neighborhood...

Treat Bake Shop's Candied Pecans With a Kick

Sarah Marx Feldner is just one step away from realizing her longtime dream of owning a bake shop, but it's a big one: finding a retail storefront. She's scouting locations now, hoping to find one with a kitchen where she can make her triple chocolate truffle...

Eating Local in Wisconsin, All Year Round

Eating local is easy enough in the summer and the fall, but it becomes a lot more difficult in the winter, when some of the most popular produce goes out of season and farmers' markets retreat indoors, where they're often out of sight and out of mind...

'12 Drinks of Christmas' Benefits Hunger Task Force

As part of the “12 Drinks of Christmas” promotion to raise money for the Hunger Task Force, a dozen Milwaukee bars and cocktail lounges are featuring special menus of holiday cocktails through the end of the year. Participating bars include...

Made in the Badger State

An online source for Wisconsin foods and gifts

Bill Kurtis' Healthier Way of Eating

Better beef and the push for a more natural diet

With his warm yet decisive voice, Bill Kurtis is best known for his long career in television journalism, where he's served as a news anchor and the host of documentary shows including “American Justice...

Sprecher Releases Its Fresh Hop Amber Lager with a Party

Early this fall Sprecher Brewery founder Randy Sprecher and vice-president Jeff Hamilton drove to a farm in Wausau to select 200 pounds of hops for something of an experiment: the first batch of the brewery's signature Special Amber beer made...

Wine & Dine Wisconsin's Culinary Smorgasbord

Enjoy wine, beer, cheese and cooking demonstrations

Milwaukee's largest food- and wine-tasting event returns to the Frontier Airlines Center this weekend. The third annual Wine & Dine Wisconsin will feature more than 100 exhibitors, three stages of cooking demonstrations from some of the city's...

Planting the Seeds for a More Edible Milwaukee

Victory Garden Initiative's 'Fruity Nutty Campaign'

In an effort to promote a healthier environment and more sustainable food system, the local Victory Garden Initiative encourages Milwaukeeans to grow produce in the city. If the idea of nurturing an urban garden seems too daunting...

Chiselled Grape Brings Wine to Grafton

Though wine won't soon replace beer as Wisconsin's unofficial state beverage, wineries have sprouted around the state over the last decade. That growth coincides with wine aficionados becoming more open to a wider variety of wines, including ones...