It took five years, and hundreds of tests.
kevin pang
Culinary historian Michael Twitty on barbecue’s West African roots, and a legendary pitmaster showcases Chicago’s very own style of barbecue.
We follow barbecue from West Africa to the American South to the south side of Chicago, with help from culinary historian Michael Twitty and a pitmaster in Chicago.
Fifty years after the panic about "Chinese Restaurant Syndrome" began, we explore how faulty science and perceptions of race and class contributed to the making of a food myth that persists today.
Live on stage from Chicago! Hot Doug explains why he turned down millions and closed his famous sausage shop, and one of the top chefs in the world reveals his favorite candy.
We're taping an episode of The Sporkful podcast live on stage at the Taste of Chicago on Saturday, July 11 at 1:30 pm. The show is free and open to the public. See you there!