My work appears in AARP The Magazine, Allrecipes, Bon Appetit, Conde Nast Traveler, Eating Well, Good Grit, Midwest Living, Morgan Stanley Mosaic, Real Simple, Robb Report, Shape, Southern Living, Travel + Leisure, The Wall Street Journal, Virtuoso The Magazine, Well + Good, Wine Enthusiast and more.
A Minnesota mom's thoughtful care packages help you send love to friends who need it the most. Plus, ideas for cruelty-free lipsticks, an exceptionally flavorful bread and delivery services for humanely raised meat. (Jan/Feb 2020 Print Issue)
Read MoreNot only is 2020 the start of a new year, but also a new decade—and what better time to truly focus on your health?
Read MoreSoy sauce is one of the most widely used condiments in the world. But whether you're dunking your sushi roll into a bowl of it or adding a splash to a marinade, how much do you really know about this salty dark liquid?
Read MoreIn Nashville, laid-back tasting menus sing harmony with hot chicken. Leave the dimly lit fine-dining spots to L.A. and New York; Music City does upscale in a more grassroots way.
Read MoreGiven how much valuable counter space this thing can take up, it makes sense you want to use your air fryer as often possible. Here are some clever ways to use it that you might not have thought of yet.
Read MoreTwo Wisconsin farmers share how maple syrup is made, the unique way they add flavor and why sustainability is such an important part of their business.
Read MoreJoe Fontana, owner of Fry the Coop in Chicago, shares how he gets fantastically crispy fried chicken and offers tips on making your own version right at home.
Read MoreSince this handy appliance was invented some 70 years ago, it’s become a staple in American homes. Yet believe it or not, you might not actually even be using this essential to its full potential.
Read MoreMastering candy making will require a few more tools than your standard bowls, spatulas and stand mixer, so be sure to stock your kitchen with the right gadgets before getting started.
Read MoreWith the holiday season comes a lot of extra cheer—and, if you’re not careful, a lot of extra calories from alcohol. But that doesn’t mean you have to go full Grinch and give up your favorite indulgent cocktails.
Read MoreRaise a glass to 20 experts revolutionizing the spirits industry, including Oregonian Emily Darchuk, who turned discarded whey from dairy plants into a vodka-like spirit.
Read MoreChicago stakes its claim on great beef—here's who does it best (spoiler alert: Artango, Gibson’s and Steak 48, to name a few).
Read MoreA thoughtful gift of cookies baked with love is sure to be appreciated by anyone on your list, especially when you wrap them up to look as wonderful as they taste.
Read MoreFor the December 2019 print issue of CS, I got to know Chicago chef Andrew Lim through his cuisine at Perilla. It’s named for the hearty Asiatic herb that thrives in whatever soil it’s planted in—a little like the chef himself.
Read MoreAre frozen broccoli and berries as nutritious as fresh produce? It depends. In some instances, frozen produce is actually fresher and more nutritionally dense than fresh. Here’s why.
Read MoreWhile products such as Impossible Burger and Beyond Meat have some nutritional merits, there is debate over how healthy they truly are, and if they could cause more harm than good.
Read MoreBoozy pies are pretty ingenious — like drinks and dessert in one. Before you go tipping your favorite liquor into your filling, however, there are a few things to keep in mind.
Read MoreFind cultural, culinary and historical highlights in Illinois' capital city—and don't miss the "horseshoes" at the iconic Charlie Parker's Diner.
Read More
