Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)

Always the Bridesmaid

Marsanne, the ignored little sister of the Rhône whites, has good bones. (By Jordan Mackay)

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention. (By James Norton)

The Conference You Wish You Went To

A report from Tales of the tail. (By Jordan Mackay)

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)

Tinker, Tailor

An interview with Chef Sam Mason of Tailor. (By Ya-Roo Yang)

Wedding Cake Tips

Get the most for your money. (By Roxanne Webber)

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Summer 2008 Gift Guide

Please dads, grads, brides, and more. (By Michele Foley)

Tiny Baboons in a Gumdrop World

St. Paul-based wood carver Steve Tomashek combines food with miniature animals to create whimsical little worlds. (By James Norton)

The St. Paul Pioneer Press diligently reports on White Castle’s newly expanded Valentine’s Day tradition of fancy tablecloth service. (By James Norton)

A precious cargo spilled all over Highway 52 in Iowa this week. (By James Norton)

Is kitchen lore best learned at your mother’s elbow? (By Miriam Wolf)

A look at a tiny percentage of the stress involved in opening a new restaurant: diners. (By James Norton)

The St. Paul Pioneer Press reports that, thanks to the selfless exertions of General Mills, you can now enjoy a whole new confluence of sugary cereal and content-free entertainment for young people. (By James Norton)