Food

With growing season in full swing, we invite you to support regional purveyors and your local economies at these great farmers markets across the state.

Whether you’re wanting to lose a few pounds for the summer, upcoming reunion, or as you’re heading back to the office, chances are you’ll be turning to a quick fix rather than a long-term solution.

If you gained weight during the pandemic, you are not alone.

There is nothing better than coming home from a long day of work to a house that smells of a delicious dinner.

If you like PSL (pumpkin spice latte) season, consider (pumpkin) spicing up the whipped coffee that swept social media earlier this year.

Picture this – it’s 5 p.m., you’re already hungry and have no idea what to make for dinner.

I call it RV Pimento Cheese. I got it during an adventure-and-mishap-filled trip to New Orleans.

Ordering in has become the new norm for many, but it doesn’t always have to cost a pretty penny.

I’m a huge believer in the power of the chocolate chip cookie – it’s like a hug for your tummy.

It’s time to get creative and finally use the half-empty boxes of pasta and rice, cans of beans and other neglected items hiding in the back of the cabinet. Here are some simple meatless meals to make grocery trips last a little longer.

Beer, lederhosen and oompah music; the three combine into a joyous, month-long festival celebrating Wisconsin’s German roots. Where should you experience Oktoberfest this year?

Despite facing freezing temperatures much of the year, Wisconsinites consume 21 million gallons of ice cream annually: by some measures, the most in America. Where did the tasty treat originate?

What could possibly be more American than fried food, 1950s music, and yacht-sized Cadillacs with “I Like Ike” stickers?

Hoist a pint at one of the several breweries in Door County.

Charlotte-based Chef Bruce Moffett, owner of Moffett Restaurant Group, is releasing his first cookbook, “Bruce Moffett Cooks: A New England Chef in a New South Kitchen.”

Fried, fatty and nutritionless, cheese curds are basically the opposite of a blueberry. Still, because they pair well with beer, friends and winter, we love them all the same.

Rome has cannoli, Paris has crepes, and Madison has cheese curds. But where should you go to find the best in the city?

The U.S. Department of Agriculture is saying goodbye to the Obama administration’s school lunch and breakfast program in a move to serve meals more appealing to students.

Come June, Wisconsin’s craft breweries are ready to serve up a menu of summer-approved beers for lakeside outings, camping trips and Miller Park tailgating. After a full sunny season sipping on crisp Pilsners and citrusy witbiers, it’s time for a new set of full and rich brew flavors for the colder months ahead:

The month of September took readers of The Wisconsin 100 across the state with their dinner plates. One of our favorite articles shined a spotlight on the quintessential Wisconsin dining experience: supper clubs.

In a state that’s seemingly overflowing with beer, it’s no surprise the earliest breweries in Wisconsin predate our statehood, dating back to the 1830s. Thanks to the state’s industrious German settlers, there were over 300 breweries operating in Wisconsin by 1890, including Pabst Brewing, Schlitz Brewing Co. and MillerCoors LLC.

America’s dairyland is globally renowned for its rich cheese-making history and commitment to culinary artisanal excellence. From developing originals to perfecting traditional recipes, Wisconsin’s cheese legacy is time-honored and unending.

Life is like a box of chocolates — you never know what you’re going to get — unless, that is, you visit Indulgence Chocolatiers. Guests are greeted with a variety of handcrafted, delicious and beautiful chocolate confections.

It’s hard to imagine a family gathering or football potluck without them. In 1932, a man by the name of Baptiste established a family-owned and operated corner bakery on Milwaukee’s south side.

In 1945, the Stayer family opened a butcher shop in Johnsonville, just west of Sheboygan. The original recipe of “sausage with a big taste” that came over from 19th-century Austria was the foundation of the business in the 1940s and remains the staple of the family-owned company today.

Sugar, spice and myriad savory blends are on display at America’s largest independent spice retailer, Penzeys Spices, headquartered in Wauwatosa. Whether you’re on the hunt for the perfect pumpkin pie spice or Italian herb mix, Penzeys has been supplying a variety of ingredients to cooks across America for over 60 years.

Located in Milwaukee’s Third Ward on Chicago Street, Sweet Diner rewards early-morning customers and late-morning brunch-goers alike with an expansive menu of sweet and savory breakfast fare.

Wisconsin owes many of its culinary staples to traditional European recipes, including Alpine-style cheese, bratwurst and, as of 2013, the official state pastry: kringle.

An iced Americano aficionado with a knack for perfecting the craft of coffee making, Chris Johnston, barista trainer at Valentine Coffee Co., wakes up around 4 a.m. daily. After a comedy sketch and a bowl of oatmeal, he’s on his way to foster the talent of Valentine’s employees and provide quality assurance to wholesale clients.

Crunchy, creamy, chocolaty, nougaty or even sour – what’s your favorite Halloween candy? We want to know.