The World of Food: Christmas Cookies Around the World

By Julia Maish |

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Now that Thanksgiving is very much in the rearview mirror, Christmas is looming large (in plenty of stores, holiday decorations and music have been competing for our attention since early fall), and the race is on to prepare for it. A big part of the holiday’s nostalgic charm, for millions of celebrants all over the world, is the annual cookie-baking extravaganza, using recipes handed down through generations, often on faded, handwritten notecards or the spattered pages of a favorite cookbook.

The World of Food: An Alternative Thanksgiving

By Julia Maish |

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March to the beat of a different culinary drum? Here are a few delicious options you could serve instead.

Alpana a la Carte: Wines to Pair with Barbecue

By Alpana Singh |

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One of our featured restaurants is Chicago Culinary Kitchen, which is a celebration of all things barbecue.

Alpana a la Carte: Bourbon or Whiskey?

By Alpana Singh |

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On this week’s episode, we featured Niche, a restaurant located in Geneva offering a selection of more than 400 whiskeys and bourbons. That’s a lot to choose from, and with brown spirits becoming more popular than ever, perhaps you’ve been meaning to dip your toe into the whiskey pool. But where should you begin? Here’s a quick guide to a few popular styles that will get you started on your journey.

The World of Food: Boston

By Julia Maish |

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There was an annual baseball championship series recently; you may have heard something about it, including the fact that the victor was the Boston Red Sox (sorry, Chicagoans…maybe next year). The two competing cities often wager that the losing city supplies the winner with a selection of its most iconic foods. Which got us to thinking: what falls into that category for Boston?  As it turns out, there are quite a few…

Alpana a la Carte: Doing it for the ’Gram

By Alpana Singh |

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Instagram and posting photos of the food we eat was an interesting point of discussion on this week’s episode, and it has become an increasingly popular part of dining out. We’ve all been to dinner with that one friend who, as soon as the food hits the table, reaches for their phone before they pick up their fork. We are then forced to bear witness to a strange dance and ritual as they contort themselves and click away in an attempt to get the perfect beauty shot. And only once the digital blessing has been bestowed are we then given permission to dig in to the now-cold food.

The World of Food: Restaurant Design

By Julia Maish |

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As restaurateurs well know, the dining experience is about so much more than the quality of the food. Depending upon the circumstances, dining out can be a fun escape, a decadent luxury, a cozy gathering of friends, a chance to see and be seen, a special celebration…or, if necessary, it can be a quick stop to refuel on your way to the next thing on your schedule. Whatever the occasion and your motivations for dining out, they are very much taken into account by the people who design restaurants, and their work has a strong effect on us – whether we are aware of it or not.

Alpana A La Carte: October 26, 2018

By Alpana Singh |

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"I heard you're coming back. Is it true?" asked the woman standing behind me in the checkout line at the grocery store.

The World of Food: The Steakhouse

By Julia Maish |

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As we all know, restaurant trends come and go. But some are timeless and enduring, and this is certainly true of the steakhouse. And if there was ever a style of restaurant that was especially suited to Chicago, it's this one, perfect for a city that was once famously dubbed by Carl Sandburg “Hog Butcher for the World.”

The World of Food: Pumpkin (Spice)

By Julia Maish |

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The word “autumn,” of course, conjures up many universal images, especially to folks in the Northern Hemisphere: shorter days, muted colors, heading back to school, falling leaves, cooler temperatures, and heavy sweaters. To foodies, though, it means just one thing: pumpkin spice is back! In seemingly everything.

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