The World of Food

Julia Maish

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Nothing says “upscale party” quite like fancy hors d’oeuvres, right? There you are, in black tie or a little black dress, juggling a glass of wine or a cocktail and an artful bit of “finger food” (or several of them on a plate if there’s a buffet), while also attempting to carry on a convivial conversation. 

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Julia Maish

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"Animal crackers in my soup
Monkeys and rabbits loop the loop
Gosh, oh gee! but I have fun
Swallowing animals one by one
…"
— Shirley Temple, 1935

This week, in case you missed it, Americans celebrated National Animal Cracker Day! Despite what the song says, these animal-shaped treats tend to be more of a cookie and are therefore not exactly top-of-mind when it comes to soup. But their popularity as a snack has endured, especially with children (and presumably with little Shirley back in the day). Where did the idea come from, and how long have they been around?

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Julia Maish

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If there’s any dish more ubiquitous, adaptable to personal taste, and easier to make than salad, we don’t know what it is.

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Julia Maish

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In honor of the premiere tonight of WTTW’s new cooking collaboration series DISHALICIOUS, from the creators of CHECK, PLEASE!, let’s look back at some of television’s intrepid (and unique) culinary trailblazers.

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Julia Maish

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This week marks a highly anticipated event that for many, many Chicagoans is the harbinger of spring: Major League Baseball’s Opening Day! The game is paramount, of course, but what you eat while watching it in the stands is of vital importance.

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