FoodCrush

In this week’s podcast, we’ll chat with Black Shoe Hospitality’s Joe Muench about the ins and outs of oysters.Then we’ll... Read more

The bacon trend might be dying down, but great tasting pork is always in high demand. But how do farmers deliver that fu... Read more

Meredith Leigh is a mother. A farmer. A butcher. A chef. She’s worked as a teacher and a non-profit director. She’s also... Read more

 Some restaurants aspire to creating something new and innovative. Still others aspire to creating comfort and familiari... Read more

What is authenticity? It's a word that, by its very definition means "real" or "genuine." It's a word that makes sense w... Read more

Old fashioneds. Fish fry. Relish trays. They're all part of the classic Wisconsin supper club experience. But where can ... Read more

In this episode of FoodCrush, we chat with longtime bar owner and Milwaukeean Michael Vitucci. He shares stories about g... Read more

When you head to a steakhouse, you know more or less what you’re going to get: quality steaks, probably seafood, and num... Read more

Salty. Crispy. Delicious. We’ll talk all things fried chicken with the hilarious and forthright Caitlin Cullen, owner an... Read more

Making bagels is an art. It's also a science.  And when the two come together, the result is a near work of art. The ide... Read more

In this episode of FoodCrush, we delve into the world of craft cocktails with longtime bartenders and Bittercube founder... Read more

Food is often credited for its power as a unifier, as a tool to build community and for its ability to bring people from... Read more

It was February 2016 and Chef Daniel Jacobs' future was looking particularly bright. But when progressive muscle weaknes... Read more

They're soft. They're dark. And they're undeniably handsome. We're talking about Bavarian style pretzels, the oldest sna... Read more

When it comes to preserving Milwaukee bar history, there might be no one more qualified than John Dye, owner of Bryant's... Read more

When it comes to comfort foods, there's nothing quite like a steaming bowl of soup. But what's the true magic behind the... Read more

Chefs Paul Zerkel and Lisa Kirkpatrick have made a name for themselves over the last decade through their work at Roots,... Read more

Milwaukee might be a land flowing with frozen custard; but there are an increasing number of local ice cream shops that ... Read more

 Opening a new restaurant is tough work. But it’s even more difficult when you’re also introducing your dining audience ... Read more

Little more than two years ago, it was easy to be blissfully unaware of CBD. But not anymore. Cannabidiol (CBD)-based pr... Read more