Doesn't it seem like pears are everywhere? Or maybe it's because the only lyric stuck in our heads is "and a partridge in a pear tree" playing over and over again. more ›

Crisp, a Korean-style (twice fried) chicken wing hut, which opened its doors in 2008, began to change that by offering up a Korean twist on a classic American favorite. Then a new kid rolled into town, with flashy signs and a hip, trendy take on Korean classics. The new kid goes by the name Del Seoul, and it’s quickly winning over Chicagoan’s souls. more ›

Hot dogs? Almost daily. Pizza? All the time. Italian beefs? It never stops. The arguments over Chicago's fried chicken scene, however, are few and far between.* Travel and Leisure Magazine has seen fit to fire the first shot with their new list of the best fried chicken joints in America, and it's hard to argue with a list that includes Roscoe's in LA and Hollyhock Hill in Hoosier country. more ›

We welcome October back for another go-around, and what a go-around it is. Last year at this time, as some of us prepped for the Chicago Marathon, we found ourselves constantly drenched in sweat as Summer's grip held firm. This year, Summer has relented the stage at the proper time and has given us something to revel in. The crisp air that's descended up our city will give us highs around 60 and partly sunny skies today, with lows tonight around 50. And we lucky Chicagoans have perhaps the greatest gift of all to enjoy in this weather: October baseball. more ›

Fried chicken is one of those dishes that we eat about twice a year; usually one of those times is disappointing. It’s a dish that’s very easy to get wrong and even the best examples of the frying art sometimes weigh you down like a lead overcoat. Happily, there is fresh hope for the fried chicken lovers of Chicago who are willing to try something a little different. more ›

Rhubarb is everywhere in farmer’s markets at this time of the year, but many home cooks have no idea what to do with it. Someone who knew nothing about it and took it home would get a nasty surprise if they cooked it without a recipe – it’s mind-bogglingly sour. But, with plenty of sugar and care, it is the base for some excellent baked goods. Try this quick and easy crisp, which is fool-proof for the baking challenged. more ›