EATS + DRINKS

Foodie brand Epicurean Chronicles is raising funds through its EC Gives Back Program for Little John’s, a new “pay what you can” counter-service bistro piloted by Chef Dave Heide.

After nearly two years in business, Kirk Smock is still reluctant to call himself a professional baker but his ORIGIN Breads would never be considered amateur.

The Great Dane recently revamped its menu to incorporate more seasonal and shareable offerings, like its cheese-curd laden version of poutine—a classic Canadian dish with a Wisco twist.

A little of this, a glob of that…Get ready to make one of most trending sweet treats! And for those that don’t like following exact measurements, you are going to LOVE this recipe.

With so many delicious pie filling options available right now, the trickiest part is often creating the perfect pie crust to complement them.

What began as “just a hobby” completely exploded within a year to over 4,000 Instagram followers for Epicurean Chronicles and a Madison foodie sensation.

Three years ago, Troy Community Gardens, the only CSA fully grown and operated within Madison city limits, decided to launch one more service for its members and its northeast neighborhood—wood-fired pizzas.

Ramen, a Japanese culinary staple, is a decadent American dining experience at Strings Ramen.