Cooking

Chef Diane Moua is a three-time James Beard award finalist, and her restaurant Diane’s Place was named Food and Wine magazine’s 2025 Restaurant of the Year.

At the Cell To Table cooking event, the audience witnessed how people use scarce resources to create dishes like fried rice and Pop-Tart pie in prison. But participants say cooking in their cells also created a community.

The mission of Laurel Burleson’s Ugly Apple Cafe is to reduce food waste. She shares tips and recipes to ensure none of your extra apples from the orchard go to waste this time of year.

Canning might sound daunting. But Christina Ward, a certified master food preserver, is here to help. With some education and proper equipment, you’ll be turning cucumbers into pickles in no time. 

Food journalist and author Nina Mukerjee Furstenau says there’s more to rhubarb than desserts. She takes the plant beyond the pie — into savory main dishes, relishes and drinks in her newest book, “The Pocket Rhubarb Cookbook.”

Fermented Food Holdings Inc. recently moved its corporate offices from Miami, Florida to Madison, Wisconsin.

From Native American harvesting practices to immigrant influences, “Way Up North Wisconsin Cookbook” delves into the flavors and stories that shape the region’s unique culinary heritage.

Recipe reprinted with permission from Ten Speed Press

Recipe reprinted with permission from Laura Anne Bird, author of “Marvelous Jackson,” and Pam Murphy at Tilly’s in Rhinelander, Wis.

Recipe reprinted with permission from Laura Anne Bird, author of “Marvelous Jackson,” and Annemarie Maitri at Bloom Bake Shop in Madison, Wis.