Hot Dog! Chicago’s Endless Love of Encased Meat

Though Packing Town and the Stock Yards are gone, it would be a mistake to think that the age of processing meat in Chicago has been left behind. In fact, numerous butchers, processors, and sausage makers still make Chicago home. So, our city still provides many savory options for lovers of charcuterie.

Distinctly Taiwanese: Finding the Food of Formosa in Chicago

Searches for Taiwanese food in Chicagoland often turn up restaurants, usually Chinese, that have one or two Taiwanese items on the menu. They will usually offer at least beef noodle soup, generally recognized as the national dish of Taiwan. But there are a few places with a true Taiwanese focus, and they are worth seeking out.

A Hunger for New Flavors: Looking Back on Twenty Years of LTHForum.com

In all humility, I feel the city of Chicago owes LTHForum.com a debt of thanks, for shining a spotlight on the smaller, lesser-known places that contribute so vitally to the personalities of our 178 official neighborhoods and the character of this great food city.

Tasting the Past: Culinary Historians Archive Old Recipes, Preserve Our Culinary Heritage

Many have awakened to the importance of saving our culinary past. Impressive organizations, both international and regional, are protecting ingredients, organizing resources, collecting information. Happily, there are also more localized organizations that are working to rescue the ideas and traditions of previous generations in more focused areas.

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