The Arial Lift Bridge at dusk

    The Sleepover: Duluth’s Canal Park

    Nestled on the Southwestern tip of Lake Superior under Duluth’s iconic Arial Lift Bridge, Canal Park has become the city’s playground and a weekend get-a-way.

    Line up of different grill types

    The Umami Guide to Outdoor Cooking

    To get ready for summer we’ve put together a helpful outdoor cooking guide that explores cooking on grills, smokers, and campfires.

    Grilled Pizza

    Making Grilled Pizza: A New Twist on a Family Favorite

    My fondest memories of eating pizza are from childhood. In my family, we always ate pizza and played board games on Friday night; it was our tradition. I vividly remember Friday nights; my father came home from work with two fresh pies from a local pizza shop.

    The salad has a light citrus flavor

    Kale Salad: A Perfect Choice for Lunch

    I’ve always loved the idea of salad for lunch. Especially a kale salad that is the brightest, most colorful, and healthiest of them all.

    Vikre is creating a new set of spirits from the flavors of the North Shore

    Vikre Distillery Creates Gins from the North Shore

    Tucked into a corner of Duluth’s Canal Park Vikre Distillery is creating a unique family of gins inspired by Lake Superior and the Northwoods.

    Delicious carrot cake

    Great Tasting Carrot Cake With Half the Calories

    Healthy carrot cake is delightful to eat and easy to make. Our recipe saves on calories without losing and of the great carrot cake flavor by using reduced-fat cream cheese and crushed pineapple.
    Plates of delicious gnocchi

    Learning to Cook Italian with Chiara

    No fantasy of Tuscany is complete without an Italian teaching me their mother’s secret recipes while we roll out dough and hang noodles on clotheslines to dry in the sun.

    It takes thirty gallons of sap to make one gallon of syrup

    From Tree to Pancake – Let’s go Maple Sugaring

    Some good friends invited me to help them make maple syrup. Seeing how real maple syrup is boiled down from sap is an eye-opening experience.

    Toast Wine Bar and Cafe in Minneapolis

    A “Toast” to Great Wine and Great Food

    As a new resident to the North Loop, in Minneapolis, my natural inclination as a foodie is to search for a place with great wine and great food. After walking around the neighborhood, I found Toast.

    The controls on the Anova One are easy to use

    Review: Anova One Sous Vide Immersion Circulator

    The Anova One immersion circulator is a sleek, well-designed sous vide cooking machine that has the power to transform how you cook.

    Steak getting started on the Grill

    How to Grill Steak Over an Open Fire

    There’s something about the flavor from cooking steak over a wood fire. It’s that slow blistering heat from using wood that makes the taste unforgettable.

    You can see how the sous vide steak (on top) cooks more evenly

    Getting Started Cooking Sous Vide

    Sous vide is a relatively simple cooking technique that can transform food. Getting started cooking with sous vide requires a little time, money, and know-how.

    Sun setting over Lake Superior

    The Stunning Beauty of the Apostle Islands Ice Caves

    The Apostle Island Ice Caves are where ice comes alive in stunning displays of nature as ice cascades down the rocks and through the caves.

    Unroasted Garlic

    Three Recipes: The Best Way to Roast Garlic

    Something magical happens when you learn how to roast garlic the right way that concentrates the garlic’s flavors while adding some sweetness, and reducing raw garlic’s pungent bite.

    The Emperor of Wine is a good read that helps put Parker's rise in the context of the whole industry

    Review: Emperor of Wine – The Rise of Robert M. Parker, Jr. and the Reign of American Taste

    Have you ever wondered why wines are scored on a 100 point scale? Take a read through Emperor of Wine, Elin McCoy’s biography of Robert Parker, and learn how Parker transformed an entire industry.

    There's an emptiness to this type of silence

    At the Bar: When the Last Guest Leaves

    One of the hardest things for me and I’m guessing for other people who like to host things is when the last guest leaves and you’re left with an empty house.

    A classic version of the Old Fashioned

    Take a Drink and Travel Through Time as We Explore the Old Fashioned

    Grab a drink and travel through time as we explore the history and evolution of the Old Fashioned one drink at a time from whiz-bang bartenders from the 1800s to Wisconsin supper clubs to today’s craft cocktail rooms.

    Roasted bison hanger steak with savory bread pudding

    Thinking About Buffalo as an Ingredient

    Over the last twenty-five years there has been a lot more interest in bison or buffalo meat, unfortunately for most people, their experience doesn’t go much beyond buffalo burgers. Come along with us as we try out a variety of cuts and learn more about this most American of animals.