Appetites

Abeer Syedah ate 50 slices of the Twin Cities’ most-recommended pizzas so you don’t have to (but will really want to).

Chef and food writer Beth Dooley says hazelnuts are one of the most sustainable crops in the world, as well as a great source of plant protein. Dooley shares how she uses hazelnut oils, flowers and the nuts on this week’s Appetites.

Turkey To Go sells more than 4,000 sandwiches every day during the State Fair. Secret? “It smells a little bit like Thanksgiving, which, you know, who doesn't love that,” says Lara Durben, head of the Minnesota Turkey Growers Association.

As usual, there are dozens of new foods to tempt you when you go to the Minnesota State Fair. To help you decide, we asked food writers what they liked best, and least, on the fair’s first day.

A Minnesota woman is among the final 10 contestants on Fox TV's “MasterChef.”

Irons in the Fire describes themselves as a “wood fire scratch kitchen.” The Minneapolis-based catering company creates custom meals throughout Minnesota, and now into Wisconsin and Iowa.

Naturalist Kelsey Olson loves cooking food outdoors. She also knows it can be a little intimidating if you haven’t tried it before. Here are a few tips and a couple recipes to try.

Tom Crann brought in two people with highly developed taste buds to talk more about our relationship with tap water.

Chef Beth Dooley has some tips to make your Fourth of July cookout the best it can be.

Imagine if a drumstick and an eggroll had a baby, that's kind of what the stuffed drumsticks at Mai's Kitchen are like. They're among the must-haves at the Hmong Village food court in St. Paul, says Yia Vang.