The votes are in! In our eighth-annual Feast 50 issue, we’re highlighting the Kansas City winners and runners-up across 50 categories in the Feast 50 Awards, as voted by you in our readers’ choice poll.

Over the past century, many heritage hog breeds have gotten dangerously close to extinction. Heritage refers to breeds that were common before the rise of industrialized agriculture, particularly prior to World War II. Hog breeds like Red Wattle, American Guinea Hogs and Wessex Saddlebacks a…

From chefs to pizzaiolos to baristas, these talented individuals are pushing boundaries either in kitchens of their own or under the direction of some of the region’s best chefs. Meet this year’s roster of rising stars in Kansas City.

New breweries continue to open across the region, but that's not the only news to shake up the beer scene this year. From local malt, yeast strains and foeders to second locations and collaboration brews, these are the biggest, sudsiest stories of the year.

In our seventh-annual Feast 50 issue, we’re highlighting more than 400 winners and runners-up across 50 categories in the Feast 50 Awards, as voted by you in our readers’ choice poll.

Whether sitting on a mid-century swivel stool behind a shiny Formica countertop or anticipating the arrival of a carhop at your window, generations of Americans have grown up eating smashed burgers. The process for making smashed patties at most diners is similar: flattening ground beef on a…

Salt takes on the properties and flavors of the environment it came from as well as the process used to produce it. Salt is produced in three ways: Most rock salt is mined from the earth where it naturally exists as deposits. Most table salts come from solution or evaporation mining when dep…

Every year in our annual Tastemakers issue, we say that there’s never been as much creativity or energy in the local restaurant scene as there is right now – and every year it’s true. That’s because the volume of talent and innovation we see year after year only continues to grow and flourish.

Every year in our annual Tastemakers issue, we say that there’s never been as much creativity or energy in the local restaurant scene as there is right now – and every year it’s true. That’s because the volume of talent and innovation we see year after year only continues to grow and flouris…

The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country. Here, you’ll read about happenings i…

The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.

The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.

Taylor Petrehn makes seriously delicious Neapolitan-inspired pizza at 1900 Barker Bakery and Cafe – and he’s sharing how you can make it at home, too.