This spring, she relocated her shop to add a full demo kitchen and student classroom space.
Lincoln Broadbooks, manager of The Better Cheddar, is officially one of the biggest cheese experts in Kansas City.
Order your favorite beer, wine or spirit and have it delivered straight to your door in under 60 minutes.
Abigail Cheek's kits include pre-measured dry ingredients, recipe cards, a produce shopping guide and exclusive member portal access to videos.
Pastry chef Deepal Patel competed on Food Network’s Spring Baking Championship earlier this year.
A Bloody Mary becomes a Smokin’ Mary.
Expect to see whole animals, plus plenty of sausages like traditional currywurst, knockwurt, Polish sausage and breakfast sausage.
Chefs offer a rotating menu of made-from-scratch items daily that are fresh and ready to go.
Flavors include Cinder Block Brewery's Pavers Porter and 4 Hands Brewing Co.'s Divided Sky Rye IPA.
Known as the home of the famous smoked pork chops, Kurzweils sells about 1,000 pounds each week at the meat counter.
Look for fresh mozzarella, fresh and aged Cheddar, creamy quark and cheese curds.
Owners Erik and Rachael Messner harvest both straight from their own hives, as well as sourcing from nearby beekeepers.
Fox got his start at the Michelin-starred Ubuntu in Napa Valley, California, serving dishes like spring peas with white chocolate, macadamia nuts and lavender almonds.
Years of discussion, development, and planning have finally paid off. Whole Foods Market unveiled its new store today, located a few blocks south of the Country Club Plaza. Visible from Brookside Boulevard, the gleaming store has many familiar features that the upscale market is known for an…
Initial flavors include strawberry, cinnamon roll, orange dream, vanilla and blueberry.
The new market will offer baked goods, boxed lunches and frozen meals.
Permanent vendors include Kansas City Canning Co., Christopher Elbow Chocolates and more.
Every recipe is paired with a playful illustration by Ruby Taylor, making the drinks even more bubbly.
Co-owner Timothy Tuohy suggests mixing the jam in a cocktail with Boulevard Brewing Co.’s Jam Band Berry Ale and gin.
The owners took their popular Kansas-City themed retail shop and added a coffee bar, with plans to open a taproom in the back of the space sometime this summer.
Ruben Leal's paper-thin, soft and chewy flour tortillas are inspired by the ones he grew up eating in Sonora, Mexico.
Paula Walter's flavors include mustard-Gruyère, blue cheese, Parmesan-thyme, pepper-Pecorino and Cheddar.
Flavors include a Thai-inspired hot sauce, black bean chipotle hot sauce, yellow Chinese mustard and more.
Layered like a cake, as Khoo describes it, each chapter is a true visual journey, showcasing her prowess in fashion and creative design.
The shop stocks French bread, fresh pastries, imported charcuterie and cheese, condiments and more.
Made by steeping non-GMO, organic corn kernels for hours to make masa, Yoli uses no chemical additives or salt to make its tortillas.
Gonzalo Guzmán went from dishwasher to 35-year-old chef and co-owner of perhaps San Francisco’s hottest Mexican spot, Nopalito.
Don’t miss the newest offering, a unique dessert tamale with strawberry filling offered as a special.
For generations, this family has made its secret jalapeño recipe, mixing sweet flavor with just the right spicy kick.
The impressive candy selection includes 72 kinds of saltwater taffy.
Nosrat dedicates the first half of the book to a fascinating crash course in nearly everything you’ve ever wanted to know about the way food looks, feels, smells and tastes.
They're available in three categories: citrus, green and root.
Grab local items from KC Canning Co., Zim’s Sauces and BoysGrow, or pick up housemade focaccia, soup and charcuterie.
The first aged cheese, a Cheddar from local Hemme Brothers Farmstead Creamery, is now available for purchase.
The family has been growing corn for popping since 1970 on their farm in Whiting, Kansas.
The craft-soda shop stocks more than 1,000 varieties of soda from more than 200 producers, including sodas from all over the world.
The offerings range from simple to mildly challenging, but all are achievable for the determined home cook.
A seasonal farmers’ market will launch in April 2018 as a complement to the year-round indoor market.
Each item is made by Chelsea Wilkins in her basement studio, where she uses a slab roller, a medium-sized kiln and a rainbow of glazes.
The breadth of fungi options means the recipes also are wonderfully varied.
Carrying a full selection of liquor, wine and craft beer, the store serves the Lee’s Summit lake community and beyond.
This tiny but busy shop is renowned for smoked meats – from Polish, Andouille or summer sausage – to unsmoked offerings that include chorizo and chicken bratwurst.
The shop stocks more than a thousand varieties of soda from more than 200 domestic craft makers.
Stone Solutions specializes in the installation of one of the most versatile outdoor kitchen accessories today: the wood-fired pizza oven.
For Bianco, a James Beard award-winning chef who owns Pizzeria Bianco in Phoenix, it all began with pizza.
The custom versions sold at Urban Provisions General Store in Kansas City are perfect for local craft-beer lovers.
The year-round indoor food hall offers local entrepreneurs a place to incubate, launch or grow their business.
Yoder Smokers’ products can be found all over the country, and as far away as Prague and Australia.
Ad astra – Kansas' state motto – means "to the stars" in Latin.
It’s no surprise that the lives of Mike Mills, a Barbecue Hall-of-Famer with four World Champion titles and three Memphis in May Grand World Champion titles, and his daughter Amy revolve around family and barbecue.
Do you have any kitchen items you no longer use?
Chef Elisabeth Prueitt gets it. She’s co-founder of San Francisco’s famous Tartine Bakery & Cafe and restaurant Tartine Manufactory, as well as a mom to a 9-year-old daughter.
Decades later, acclaimed chefs like Howard Hanna of The Rieger use the tofu, which is made with Missouri-grown soybeans, as well as beans from Illinois and other surrounding states.
It took longer than anticipated, but the popular home-brewing supply store and brewing lab reopened in June with a full brewery, a 100-seat taproom with 18 taps and a full kitchen with a 20-item menu, specializing in small plates, plus snacks, entrées and Saturday brunch.
Time to pop bottles and clink drinks: This month, we’re celebrating the winners of the 2017 Feast 50 Awards! The August issue, which also marks Feast’s seventh anniversary, is our annual hat tip to the men and women who are defining the flavor of our region.
The new food-focused shopping and tasting event gives guests a chance to sample, meet the makers and buy local artisan foods and other products.
Restaurateurs Andy Lock and chef Domhnall Molloy have expanded their footprint with a casual new bar and a liquor store.
The Kansas City shop will now be able to offer classes, tastings, private events, chef dinners and more.
You’ll find Kansas City Canning Co. shrubs, Boozy Botanicals mixers and bitters, and bottles of booze from local distilleries.
Just in time for summer, the cookbook features more than 90 frozen-cocktail recipes perfect for a summer picnic, cookout or at-home happy hour.
The shop sells an upscale selection of barware, glassware, bitters and select spirits for home use.
The book debunks matcha misconceptions and shares how to brew a cup – or mix it into a cocktail – at home.
The subscription-based wine and food pairing service pairs chef-selected wines with complementary specialty foods and snacks, delivered right to your door.
The warm floral aroma of more than 80 varieties of tea fills the small shop.
Told in his trademark irreverent style, the recipes draw on Talde’s Filipino heritage as well as his love for American fast food.
Look for locally made products from Vain Foods, Wood + Salt, Maps Coffee Roasters, Dēz Nüts and Hugo Tea Co., as well as hand-made knives from Halcyon Forge.
Her first cookbook combines her signature beautiful photography and delicious recipes with a few irreverent stories.
Briseno’s pineapple-cilantro-habanero shrub was honored with a Good Food Award in January.
Thanks to lamination, everything from cinnamon rolls and sticky buns to ham-and-cheese croissants has a light and puffy appearance with an addictively flaky texture.
Matt DeMoss is preserving Old World traditions and methods of making charcuterie.
A melt-in-your-mouth buttery toffee with whole almonds double-coated in chocolate and dusted with crushed walnuts.
The retail store highlights products that have both style and function, usually with a Kansas City theme.
Ryan and Jenny Sciara proudly opened the second location of their popular Crestwood neighborhood wine shop.
The brother and sister team also own McLain's Bakery.