There are a few reasons why midwesterners find it difficult to describe the region’s food.
By Aimee Levitt
Local chefs are using fresh, seasonal ingredients to class up classic comfort foods, from pasties to a dinner of meat and potatoes.
By Julia Thiel
Illinois’s dairy heritage has been resurrected by a former pencil pusher who just wanted healthy milk for his family.
By Mike Sula
Farmer Andy Hazzard and baker Ellen King conduct the great Midwestern Bread Experiment.
At Stock, the cafe inside the new midwestern culinary mecca Local Foods, Abra Berens is giving new life to undesirable produce.
By Gwynedd Stuart
In his new book, Slaughterhouse, Chicago historian Dominic Pacyga goes back to his roots as a laborer in the south-side stockyards. By Annie Howard
Taco pizza, toasted ravioli, the Booyah, and more provincial pleasures from the 12-state region
