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TV Schedule
Food Stories
Chicago is Making a Play for Bagel Supremacy, As Two More Spots Open Brick-and-Mortar Locations
Zeitlin's Delicatessen and Rosca are opening brick-and-mortar locations on back-to-back days in November, the latest in Chicago's bagel boom.
"This Is Need Like We Never Have Seen Before": Federal Food Benefits Are Set to Be Frozen Amid the Government Shutdown
“We’re not going to be able to food pantry our way out of this crisis,” said the director of one pantry. “The federal freeze is going to catapult hunger in a way that we didn’t really even see in COVID.”
Chicago's Restaurant Industry Struggles As Federal Immigration Agents Sweep the City
Chicago restaurateurs say business is down and workers are afraid to come in as ICE and CBP conduct raids across the city. "We're feeling it," said one.
Oriana Kruszewski Lets Nature Take Its Course to Grow Rare Fruits for Chicago Restaurants and Farmers Markets
A new short documentary shows Kruszewski's charming and relaxed approach to tending an orchard of Asian pears, persimmons, and pawpaws, a fruit native to North America that has similarities to tropical fruit.
A Maximalist Korean-Inspired Bakery Opens off the Southport Corridor
Daeji Dough Company features such over-the-top offerings as a seaweed croissant filled with the Korean rice cake tteokbokki.
Chloe Gould Overcame Kidney Disease to Open a Unique Restaurant in Her Native Bronzeville
Growing up in Bronzeville, Chloe Gould didn't know that a being a chef was a career or what ginger root was. Now she's opening a restaurant that combines the Southeast Asian flavors of her time in Singapore with her American Southern heritage.
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Recipes
A Recipe for Baked Kibee from Imee's Mediterranean Kitchen
Imee's Mediterranean Kitchen is a Loop restaurant born out of three generations of Lebanese women cooking for their families. Owner Nicole Nassif shares her recipe for baked kibee or kibbeh, a combination of bulgur, ground meat, and spices.
S'mores Bars from 'Milk Street'
Try a no-campfire-necessary s'mores treat from Christopher Kimball's Milk Street, which will soon see the premiere of its seventh season on WTTW. The recipe is adapted from one by Southern baking legend Cheryl Day.
A Chana Masala (Curried Chickpeas) Recipe From 'Indian As Apple Pie'
Spices are integral to Indian cooking, whether roasted whole and added straight to a dish or in the form of a blend of various spices such as garam masala. Curried chickpeas make great use of blends.
Thanksgiving Leftovers Shepherd's Pie
You survived making a delicious Thanksgiving meal, but what do you do now with the heaps of leftovers? Try repurposing your extra turkey, mashed potatoes, and gravy in this homey, single skillet shepherd's pie.
Make Your Own Speculoos with 'Milk Street'
Who doesn't love a good speculoos? As the weather chills, bake some of the spiced cookies with a recipe from Milk Street and enjoy them alongside a hot cup of tea.
Hawaiian Macaroni Salad from 'Cook's Country'
Americans love mayo-based salads: egg, tuna, chicken, potato. But Hawaiians in particular prize macaroni salad, serving it as a side in the ubiquitous plate lunch found on the islands. Try Cook's Country take on this simple classic.
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Food Series
Check, Please!
The Emmy-winning local restaurant review series from WTTW Chicago features host, master sommelier, and restaurateur Alpana Singh sitting down with three “regular person” guest reviewers as they compare notes on their experiences at three Chicago-area eateries.
Chefs Off the Clock
Discover the ways Chicago’s celebrity chefs unwind after they clock out of the kitchen. Get to know another side of these interesting personalities who — while known for their passion and work ethic in the kitchen — are fascinating and passionate people in their personal lives as well.
FOODPHILES
Meet the people who feed you. This series takes you into the kitchen, behind the bar, and into the field to introduce you to a chef or restaurateur who prepares food and libations as they share their personal stories and insights about the meaning of their work, how they got into the hospitality business, and why they have such a passion for what they do.
Foods of Chicago
Join Geoffrey Baer as he plays both taste tester and tour guide, exploring the little-known stories behind Chicago's favorite foods! Along this delectable journey, learn how the Chicago-style hot dog came into being, discover the connection between Al Capone and Jay's Potato Chips, take a tour down Chicago's New Maxwell Street Market, learn about the birth of the classic SATURDAY NIGHT LIVE "cheezborger" routine from the Billy Goat tavern, and so much more!
Dishalicious
This cooking demonstration program filmed before a live audience in WTTW's Grainger Studio is hosted by Sarah Grueneberg, James Beard award-winning chef/owner of Chicago's Monteverde and runner-up on "Iron Chef" and "Iron Chef Gauntlet." Each week, Sarah is joined by three extraordinary local chefs who band together to prepare a unique meal.
Food Thoughts
Healthy eating and food education are essential to preparing the very youngest members of our community for school and life. Pilot Light and WTTW team up to encourage healthy eating with FOOD THOUGHTS, an animated series of videos for kids and families. Puppy chef host “Puprika” joins a diverse group of children and families to visit their homes, gardens, farms, and schools.
