Terry Kirts

Roasting beans direct from farmers in Brazil and Ethiopia in a refurbished 1912 roaster gives this Southside operation real coffee cred.

Easy pro tips to try at home.

Meat and beer: a perfect marriage.

You may remember him from his kitchen antics on Good Eats, where he extolled the virtues of kitchen scales and probe thermometers. Or you might know him from the more recent Cutthroat Kitchen, where he reduced contestants to cooking meals in cages with lobster claws on their hands. However you know him, Food Network host […]

You may remember him from his kitchen antics on Good Eats, where he extolled the virtues of kitchen scales and probe thermometers. Or you might know him from the more recent Cutthroat Kitchen, where he reduced contestants to cooking meals in cages with lobster claws on their hands. However you know him, Food Network host […]

Nearly a decade to the day that he opened Goose the Market, the neighborhood gourmet grocery that revolutionized how locals think about charcuterie and put Indy on the nation’s artisan-meats map, Chris Eley will open a second beer-friendly sausage and sandwich counter inside Sun King Brewing’s tap room on College Avenue. Named Oca, which translates […]

A layer-by-layer explanation of a giant hoagie at Hoagies & Hops.

Stompin Barley pops a cork in Carmel.

Anyone passing by 22nd Street Diner on a recent weeknight or at brunch time will see the crowds lining up to try out chef John Herndon’s creative blue plates.

The line is long, but where there’s a taco, there’s a way.

David Hoover’s Bar One Fourteen gives bar fare a decadent spin.

Port and sweet potatoes bring out the rich flavors of duck in this dish by Peterson’s chef Dave Foegley.

A longstanding champion of local gastronomy is in charge of the kitchen at Peterson’s.

The Garden Table’s new Mass Ave location offers hearty farm-sourced dinner, like this luscious pork dish. The options change with the season—or the day. Chef Matthew Ward Myers rubs Fischer Farms pork shoulder with coriander and braises it in house-made pork stock for up to 16 hours. He presses the shoulders into blocks, slices on […]

“What’s unique about Indianapolis is that we care about our community and neighbors. We don’t sit back and say, ‘What a shame.'”