Food & Drink

Coe College celebrates its 50th year of diversity from around the world through the annual International Banquet, set for April 7.

Skinny’s Barbeque owner Cord Kleist uses pork butts coated in mustard, salt and a generous helping of black pepper to grow a Texas-style bark cooked over oak wood. Only recently did he start to add a proprietary blend of seasonings.

Iowa’s Texas Roadhouse restaurants invite the public to a fundraiser on Thursday, April 4, as police officers, athletes and volunteers serve guests and collect donations at “Tip-A-Cop” events across the state.

Want high quality meat with your pho? Try this Iowa City area Vietnamese restaurant.

Street food meets modern fusion at Mextizo and CaFe Tacuba.

Big Grove Brewery has announced the nonprofit recipients of $48,000 in 2024 grants for Linn, Johnson and Polk counties.

The 15th annual competition hosted by the Iowa Beef Industry Council and Iowa Cattlemen’s Association has given nods to restaurants in Waterloo, Monticello and Iowa City after tallying more than 7,500 ballots voting on more than 500 nominees.

Following the rapid expansion of Raising Cane’s, Dave’s Hot Chicken is turning its attention to Iowa as one of its last remaining frontiers of expansion.

How do you fuel your growing athlete so they can have fun, achieve their peak performance and avoid injury? Let’s navigate this fueling season from meals to hydration to snacks.

From macaroons to artisan bread, see what you can eat at this former sausage factory.

If you were screaming for ice cream during Eastern Iowa’s unusually warm winter this season, your wishes have been granted.

It’s a quick way to make a classic dish that can be time consuming. With this dish you get all the flavor that would take hours to make in one pot in about an hour.