Alysha Witwicki News Today

We asked our food writers to suggest great local foodie gifts. Heres what they liked.

A Japanese tradition hundreds of years old is used to harmonize rooms. But for a group at a Racine workshop, kokedama was a chance for mud-filled fun.

Being lactose-intolerant in the Dairy State may seem lonely. But there are ways to include dairy -- and its protein and amino acids -- without pain.

Think simple and local and plan ahead if you aim to keep food costs down while grocery prices shoot up.

Eating without creating waste is almost impossible. But some stores are offering ways to minimize it, with bulk foods, reusable containers and more.

Charcuterie boards are popping up everywhere. To make yours stand out, try using only Wisconsin products.

Marble can be cooled for serving charcuterie or heated for warming bread. Its truly versatile in the kitchen.

Dont settle for the usual stews and soups and chili simmering in the crockpot. Try bratwurst. And cheesecake. And plenty more.

Pour-over coffee draws more flavor from the grounds and makes fresher, richer tasting coffee.

Area chefs find ways to use cheese in soups. High-moisture cheeses with low melting points are best, says one chef.