Random House announces it will publish 'Delicious!'
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Learn to food write real good.
Why are short ribs always "meltingly tender"? And while we're at it, can we all agree that "bill of fare" has no place in 21st-century food writing?
That's quite a cover.
Kevin Pang explored why so many barbecue joints opened last year.
WBEZ trades one great food writer for another.
Other e-books could follow if this one works out.
We have a feeling that they'll be releasing a lot of the e-books.
A new restaurant resource is out now.
Plus: Get some beer pairing advice.
Plus: Eat some raw milk cheese in downstate Illinois.
Plus: Mike Sula searches for fish options in local taquerias.
The pastry chef has a soft side for huge burgers.
Celebrating the best writing in the Chicago food community.
• Writing that it has “great service and some of the best food in town,” Michael Nagrant thinks that Avec has recovered from the fire and turned into one of the most exciting places to eat in town. [Modern Luxury]...
Plus: Would you pay three bucks for a taco?
Michael Nagrant describes what it was like to watch Achatz command a kitchen.
We already knew that Chicago had some great restaurants.
Plus: Does culinary school prepare you for the real kitchen?