How to Shop Like a Chef

An epicure’s guide to the best stores, the tastiest snacks, the must-have specialty ingredients, and much more

Latest

1D
ago

Get Your Grill On

It’s high season for putting heat to meat — and to watermelon, corn, cactus, even a PB&J sandwich. With everything from ingenious s’mores recipes to a meat-shopping guide, here’s what you need to master outdoor cooking.

2W
ago

Restaurants Launch Walkup Takeout Windows

Uncomfortable with sit-down dining? You’re not alone. Five restaurateurs and chefs tell us how they’re pivoting.

1 month
ago

Four Chicago Picnic Kits (and Where to Eat Them)

Order pre-packed baskets with wine, cheese, ham, and truffle eclairs for socially distant outdoor dining.

1 month
ago

Why Tavern-Style Pizza Is Chicago’s Signature Food

Chicagoans are ordering a ton of thin-crust pies during the pandemic. A brief history of the style — and why it may edge out Italian beef as our quintessential delicacy.

2 months
ago

The Pop-up Channeling Japanese Convenience Stores

The brainchild of two bartenders, Nine Bar Market serves to-go meals and cocktails out of Moon Palace in Chinatown.

2 months
ago

70 Black-Owned Restaurants Offer Juneteenth Specials

Plus, Bakers Against Racism and Ask Chefs Anything raise funds for local orgs this week.

2 months
ago

A Very Fizzy Guide to Drinking at Home This Summer

From homemade boozy slushies to Jamaican rum, with recipes and tips from the city’s best bartenders

2 months
ago

Updated for Takeout: Chicago’s Best New Restaurants

Our annual ranking, now with the latest delivery and carryout options

2 months
ago

Got 51 Seconds? Make This Blueberry Gin and Tonic

What you need: five blueberries, a sprig of rosemary, some lemon peel, booze, tonic, ice, and a little less than a minute.

2 months
ago

CPS Cancelled Meal Pickup. Local Restaurants Stepped In.

Amid the George Floyd protests, Chicago Public Schools paused lunch pickup on Monday. Now, neighborhood chefs are filling the void.

3 months
ago

Searching High and Low for Flour? Try the Publican’s Miller

The James Beard Award–winning Publican Quality Bread baker shares where he gets his main ingredient.

3 months
ago

Blackbird’s Chef Wants You to “Sandwich in Place”

We asked Ryan Pfeiffer how to level up our lunch during lockdown.

3 months
ago

Kevin Boehm: PPP Repayment Terms a “Death Sentence”

The Boka Restaurant Group cofounder on pivoting to carryout and why he’s not taking out federal loans

3 months
ago

Chicago’s By-Hospitality, For-Hospitality Relief Fund

How three Chicago bartenders raised more than $17,000 for out-of-work staff in their industry

3 months
ago

Chicago Restaurants Reopen for Carryout

It’s high season for putting heat to meat — and to watermelon, corn, cactus, even a PB&J sandwich. With everything from ingenious s’mores recipes to a meat-shopping guide, here’s what you need to master outdoor cooking.

Uncomfortable with sit-down dining? You’re not alone. Five restaurateurs and chefs tell us how they’re pivoting.

Order pre-packed baskets with wine, cheese, ham, and truffle eclairs for socially distant outdoor dining.

Chicagoans are ordering a ton of thin-crust pies during the pandemic. A brief history of the style — and why it may edge out Italian beef as our quintessential delicacy.

The brainchild of two bartenders, Nine Bar Market serves to-go meals and cocktails out of Moon Palace in Chinatown.

Plus, Bakers Against Racism and Ask Chefs Anything raise funds for local orgs this week.

From homemade boozy slushies to Jamaican rum, with recipes and tips from the city’s best bartenders

Our annual ranking, now with the latest delivery and carryout options

What you need: five blueberries, a sprig of rosemary, some lemon peel, booze, tonic, ice, and a little less than a minute.

Amid the George Floyd protests, Chicago Public Schools paused lunch pickup on Monday. Now, neighborhood chefs are filling the void.

The James Beard Award–winning Publican Quality Bread baker shares where he gets his main ingredient.

We asked Ryan Pfeiffer how to level up our lunch during lockdown.

The Boka Restaurant Group cofounder on pivoting to carryout and why he’s not taking out federal loans

How three Chicago bartenders raised more than $17,000 for out-of-work staff in their industry

Monteverde, Elske, Dos Urban Cantina, and others return for curbside pickup and delivery.