Wisconsin has a plethora of farm-to-table dining options—all you have to do is book a seat at one of these farms for a delicious, property-raised and prepared meal.

Running the kitchen at Black Forest Pub & Grille in Three Lakes is Marcel Biró, whose career began as one of Germany’s youngest master chefs. By age 24, he already had worked for then-Chancellor Helmut Kohl.

More than a quaint and affordable way to eat, a diner is an edible snapshot of the communities they serve.

Wisconsin embraces the fish fry as an expected and much-loved dining option on Fridays. Find a fish fry in casual to stylish settings throughout the state.

Sure, we’re known for beer and cheese, but Wisconsin celebrates a lot more than that—savor the state’s best sips and bites at these fall and winter celebrations.

When FSR (a trade magazine for the fullservice restaurant industry) came up with a list of 40 rising-star chefs in 2017, almost all of them were working in the nation’s largest cities. Tyler Sailsbery was an exception.

Brandy-loving Wisconsin is the top market for California-based Korbel, buying more than one-third of their annual production, but small-batch brandy from Badger State distilleries are gaining attention too.

Two-time nominee Lisa Carlson and partner Carrie Summer, (who are both Kansas City Barbeque Society Certified judges; Summer’s also a pastry chef), co-own the cozy Chef Shack in Bay City, within a block of the Mississippi River. Their weathered clapboard building, a former tavern, is open—at most—three days and 14 hours per week.

Kenosha’s Italian immigrant history weaves a rich cultural and culinary story.