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Full confession: I’ve lived in Des Moines for nine years and have never tried a classic Midwest fried pork tenderloin sandwich. Until this week.

There are...

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Summer Miller’s 2015 cookbook New Prairie Kitchen profiles 25 Midwest producers, farmers...

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In our November/December 2015 issue, we feature a knock-out...

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One of my favorite parts of producing our annual Comfort Food magazine (available...

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If you love to eat your way through state fairs as much as I do, tweets like this alert us that it's time to start planning our visit: 

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I've been the food editor at Midwest Living for nearly three years, which means I've had the delicious privilege of testing and publishing something like...

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It was a sad day in the Glazebrook household when my husband, Rob, learned he had a gluten allergy. It wasn’t so much the limits on food that posed problems (...

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I grew up decorating sugar cookies in, shall we say, the classic way. We mixed various colors of buttercream frosting, spread it generously on the cookies, and then...

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So, I had a giant can of pumpkin. Really giant.

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A few months ago, I read about a primo balsamic vinegar produced in Nebraska. Of course, I know you can find artisanal or craft anything being brewed,...

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