Midwesterners could be forgiven for thinking that Wisconsin has a lock on all things cheese. But in Chicago, we’ve managed to one-up our neighbors to the north: we set it on fire.

Earlier this month, we took you on a tour of a distillery that produces Malort, the Chicago-born liquor that inspires devotion – and disgust. This week, we pour out a hefty helping of the stuff and stick it in the fryer.

Many Chicagoans have sweet memories of the confection we’re about to dunk in hot oil: the Frango mint. But they might be surprised to learn that the signature candy of Marshall Field’s was not created in Chicago.

A federal lawsuit says Mississippi is violating free-speech rights by banning makers of plant-based foods from using terms such as “meatless meatballs” and “vegan bacon.”

Malort, the Chicago-born liquor both praised (and panned) for its bracing bitterness, is made in Chicago once more. We visit Chicago’s CH Distillery to see what everyone’s wincing about.

In honor of the Fourth of July, we deep-fry what is perhaps Chicago’s greatest culinary contribution to America – and the globe: deep-dish pizza.

For our new summer series, we take some of Chicago’s favorite foods and, like the name says, we deep-fry them and deal with the big questions. Today’s sacrifice to the gods of hot oil: Chicago-style tamales.

President Donald Trump’s son Eric Trump told Breitbart News in a telephone interview that it was “purely a disgusting act by somebody who clearly has emotional problems.”

Near-record rainfall has left many farms and gardens underwater, but some area gardens – including our WTTW organic garden – appear to be thriving. Organic gardener Jeanne Nolan explains why.

Salmon produced by AquaBounty are the first genetically modified animals approved for human consumption in the U.S. The company hasn’t sold any fish in the U.S. yet, but it says its salmon may first turn up in places like restaurants or university cafeterias.

Finding time for sit-down family meals and the cost of healthy foods are among the top challenges Chicago parents face in providing healthy meals to their children, a new citywide survey finds.

For our new summer series, we take some of Chicago’s favorite foods and, like the name says, we deep-fry them and deal with the big questions. Today’s sacrifice to the gods of hot oil: brownie batter.

This week’s installment of our new battered-and-fried summer series goes deep on Chicago’s odorous namesake: the ramp. 

Even if you rely more on sight and smell to size up foods, you might be surprised by the risks and practices around food spoilage.

How do you deep-fry giardiniera? We find out in the first installment of our weekly summer series Deep Frydays, where we go deep on an iconic Chicago food and then sacrifice it to sizzling oil.

There might be a new kind of meat cooking on the grill this weekend: alternative meat. But what is it? And why the craze?