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Food: What's Cooking
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Deep-fry (zhà), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the “Frying” chapter in the cookbook “The Chinese Way.”
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Summer might be Chicago’s biggest festival season, but the city also goes all out in early fall to celebrate Oktoberfest. The area’s strong German heritage means you’ll find plenty of communities hosting huge parties with live music and traditional fun.
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What makes a chocolate chip cookie good enough to win over the judges at the county fair? According to the 13-year-old blue-ribbon winner (and Penny Kazmier’s cousin), it’s “the perfect combination of sweet, chewy, and just the right amount of chocolate.”
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A second-generation pizzaiolo is passing on what he’s learned in a 35-year-career to the third generation at Tievoli Pizza Bar in Palatine as they prepare to expand the family-owned brand.
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Perry’s Steakhouse and Grille is bringing back its #FlashbackFriday during which you could get a 79-cent lunch. Plus, there are new savory and sweet pumpkin dishes and cocktails at STK, a new happy hour at Blanco Cocina + Cantina in Oak Brook and more.
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The food and beverage industry is putting a bigger focus on texture when developing new products. Industry experts say the way a menu item or packaged snack feels in the mouth has become as big a draw as flavor to many consumers.
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St. Charles hobbyist baker Elizabeth Suwanski will appear on Food Network’s “Halloween Baking Championship,” which has its season 12 premiere at 8 p.m. Monday.
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