The team at Foodseum has been hard at work executing our inaugural exhibit.
One of our chef partners, Missy Corey of Publican Quality Meats is just as excited about encased meats as we are!
Catch Missy as she shares her thoughts on the historical significance of encased meats in Chicago and the progressive direction of the city's food scene.
We always want the burger from under the golden arches to taste as good as it looks on the ads, but we’re increasingly let down with each successive purchase.
This month on The Test, I’ve set out to craft a burger. Even the most meticulously crafted Instagram picture will not be able to properly capture it's taste (but I'll sure as hell try).
We’re here to make: the perfect burger.
Bread making has always been an unknown terrain. The oven quality needed to make baguette and French bread seemed to remove the possibility of my ever making it at home.
But while reading Taste of Home, I recently came across a recipe for English Muffin Loaf Bread which only requires 1 hour of rising!
It seemed like this was the recipe destined to be my starter bread.
In your kitchen, perhaps on a hard-to-reach shelf, there lives a dusty fondue set. You may have received this kit on a birthday, Christmas or perhaps when someone went off-script for the wedding registry.
You don’t see or think of it often, but when you do, you get a case of the warm fuzzies.
If the film Charlie and the Chocolate Factory was based around a fundraiser instead of a factory tour, it would sure resemble the event For the Love of Chocolate!
On Saturday, February 28th,The French Pastry School ran its annual fundraising Gala to raise scholarships for qualifying students. This year the event raised a remarkable $175 000, assisting several aspiring pastry school students to achieve their dreams.
