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Food

Fire up the grill: Charred veggies add smoky depth to a chilled summer soup

By M. Eileen Brown
Jun 05, 2026 8:18 am - Time to fire up the grill … and cook some soup. Yes, really. Charring vegetables on the grill is a great way to up your soup game. That’s because cooking veggies at a high heat either by roasting in the oven or on a grill concentrates the natural sugars, creating richer, toastier flavors.
Women take the lead in whiskey as more female drinkers and distillers change the industry

By KIMBERLEE KRUESI
Jun 03, 2026 6:45 am - A growing number of women have become leaders inside the traditionally male-dominated whiskey industry, which has not always welcomed outsiders. Increasingly, women are launching their own brands and finding new ways to innovate in distilling and blending at a time when more women are drinking whiskey.
For authenticity, look to the wines of Georgia

By Mary Ross
Jun 03, 2026 6:15 am - For those looking for authenticity in their wine drinking, there’s not much more authentic than the wines of Georgia and its Caucasus Mountains, the birthplace of wine production.
Three foods you can make in 5 minutes that taste better than stuff in the store

By Michael J. Coren
Jun 02, 2026 6:45 am - I decided to find out what I could stop buying. I set three nonnegotiable rules: Everything had to taste better than store-bought, cost me nothing extra and take five minutes or less (once I’d dialed in my process). Too good to be true? It turns out, I had too many to fit in this column. I picked three favorites that gave me the “why did I ever buy this” moment I sought.
Limoncello, coconut oil and tequila combine for a margarita with tropical notes

By J.M. HIRSCH
Jun 02, 2026 6:30 am - Food writer J.M. Hirsch has a refreshing twist on the classic margarita in his book “Freezer Door Cocktails.” This version was inspired by a cocktail at Bitter and Twisted in Phoenix.
Researchers have spent decades breeding better potatoes for chips, and their work isn’t done

By DEE-ANN DURBIN and MIKE HOUSEHOLDER
Jun 02, 2026 6:15 am - There’s a surprising amount of science in a bag of potato chips. Researchers have spent decades developing potatoes for chip makers that can grow in all kinds of climates, avoid diseases and pests, sit in storage for months and still deliver a satisfying crunch.
Umami is hiding in plain sight in your kitchen. Use it in this quiche.

By Ellie Krieger
Jun 02, 2026 6:00 am - This quiche brims with savory, earthy flavors thanks to a filling of leafy greens, aromatics, Gruyère cheese and optional Canadian bacon in a nutty, whole-grain oat crust. It’s not only better for you than most quiche recipes, but it’s also easier to make because there is no need to roll out the crust.
Oreo creates Korean pancake flavor inspired by K-pop group BTS

By DEE-ANN DURBIN
Jun 01, 2026 9:22 am - Oreo is teaming up with K-pop supergroup BTS for a bit of marketing dynamite that capitalizes on consumers’ growing interest in global flavors. Mondelez, Oreo’s parent company, recently announced that BTS-themed Oreos are on sale online now and will go on sale June 8 in stores.
He’s heating up: Elgin native’s garage-born hot sauce biz is on fire after big contest win

By Rick West
May 30, 2026 11:00 am - Elgin native David Heatley launched Chef Heatley’s Hot Pepper Farm hot sauces during the pandemic. He recently took top honors at the NYC Hot Sauce Expo, winning best in show from a field of about 5,000 sauces.
How sour ingredients unlock a world of flavor in home cooking

By Irina Georgescu
May 27, 2026 5:45 am - Sourness is more than one of the five basic tastes — it’s a method for seasoning. Fermented and pickled ingredients are naturally salty and layered with complex flavors that can brighten and balance dishes. Once you start thinking about all the uses for sour ingredients, they can start to transform your everyday cooking.

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