New rooftop bar Pine Hall opens atop Hudson Building
Pine Hall is Detroit's newest rooftop bar, located on the Hudson's Building. General manager, Kris Peterson, and beverage manager, Kamalani Overall, showcase how to make two of Pine Hall's cocktails and their bumpy cake. For more visit, pinehall.com.
Pine Hall is Detroit's newest rooftop bar, located on the Hudson's Building. General manager, Kris Peterson, and beverage manager, Kamalani Overall, showcase how to make two of Pine Hall's cocktails and their bumpy cake. For more visit, pinehall.com.
Taste of the World Cup: Ackroyd’s Scottish Bakery whips up authentic Scotch Eggs
Scotland is taking on soccer powerhouse Brazil in Miami tonight for a massive World Cup showdown, and we are channeling that stadium energy right into the kitchen! For today's "Taste of the World Cup" segment, the team from local favorite Ackroyd’s Scottish Bakery stopped by the studio to show us how to make perfect, crispy, authentic Scotch eggs.
Scotland is taking on soccer powerhouse Brazil in Miami tonight for a massive World Cup showdown, and we are channeling that stadium energy right into the kitchen! For today's "Taste of the World Cup" segment, the team from local favorite Ackroyd’s Scottish Bakery stopped by the studio to show us how to make perfect, crispy, authentic Scotch eggs.
Making risotto with Besa
Besa's new executive chef, Brad Kelley, demonstrates how to prepare risotto. Besa is located at 600 Woodward Avenue in Detroit. For more visit, besadetroit.com.
Besa's new executive chef, Brad Kelley, demonstrates how to prepare risotto. Besa is located at 600 Woodward Avenue in Detroit. For more visit, besadetroit.com.
Andiamo Chef Jim Oppat cooks up barbecue ribs & rustic slaw
Quick and Easy Barbecue Spice Rub – Dry Brine Ingredients: 1 lb Old Bay seasoning spice 1 lb Brown sugar 2 Tbls. Kosher salt ¼ cup Paprika 2 Tbls. Cumin 1 Tbls. Chili Powder 1 Tbls. Thyme ½ teas. White pepper, ground 2 Tbls. Fresh minced garlic Method: 1. Combine all the spices and the garlic into a large bowl. 2. Mix thoroughly to combine and ensure that the moisture of the garlic is absorbed through the salts. 3. Store in airtight Ziploc bags and always mix before use. Brine for Hot Smoked Chicken or Pork – Wet Brine Ingredients: 1 gal Water 8 oz Sugar (by weight) 7 oz Salt (by weight) 1 Sachet (Peppercorns, Thyme, Bay Leaf, Marjoram) 1 lb Mirepoix (Onions, celery, carrots, small dice) Barbecue Glaze with Mango and Bourbon Ingredients: 1 Tb Vegetable oil 1 cup Onions, diced 5 cloves garlic 2 cups Ketchup 1 cup Chicken Broth 8 oz Mango, diced 1/2 cup Hoisin sauce 1/2 cup Cider Vinegar 2 oz Bourbon 2 Ancho chilies, seeded and chopped 2 Tb Brown sugar 2 Tb Lemon juice 1 Tb Worcestershire sauce 1 tsp. Lemon zest 1/2 tsp. Old Bay seasoning 1/2 tsp. Fresh ground pepper Pinch Cayenne Pepper Method: 1. Heat the oil over medium-high heat. Add the onions and garlic and sauté' for about 5 minutes, or until the onions are tender and have a sweet aroma. 2. Add the rest of the ingredients and simmer for 30 minutes. 3. Puree the barbecue sauce in a blender until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed. Celery Seed Vinaigrette for Cole Slaw Ingredients: .5 cup Sugar .75 cups Apple Cider Vinegar .75 cups Mayonnaise 1.5 cups Salad Oil 1.5 teas. Dry Mustard 2 cloves Minced Garlic 2 teas. Salt 1 Tbls. Celery Seeds 6 Tbls. Dijon Mustard Method: 1. Combine the sugar and the vinegar together until dissolved. 2. Add the mayonnaise, blend until smooth. 3. Add the remaining ingredients, blend well.
Quick and Easy Barbecue Spice Rub – Dry Brine Ingredients: 1 lb Old Bay seasoning spice 1 lb Brown sugar 2 Tbls. Kosher salt ¼ cup Paprika 2 Tbls. Cumin 1 Tbls. Chili Powder 1 Tbls. Thyme ½ teas. White pepper, ground 2 Tbls. Fresh minced garlic Method: 1. Combine all the spices and the garlic into a large bowl. 2. Mix thoroughly to combine and ensure that the moisture of the garlic is absorbed through the salts. 3. Store in airtight Ziploc bags and always mix before use. Brine for Hot Smoked Chicken or Pork – Wet Brine Ingredients: 1 gal Water 8 oz Sugar (by weight) 7 oz Salt (by weight) 1 Sachet (Peppercorns, Thyme, Bay Leaf, Marjoram) 1 lb Mirepoix (Onions, celery, carrots, small dice) Barbecue Glaze with Mango and Bourbon Ingredients: 1 Tb Vegetable oil 1 cup Onions, diced 5 cloves garlic 2 cups Ketchup 1 cup Chicken Broth 8 oz Mango, diced 1/2 cup Hoisin sauce 1/2 cup Cider Vinegar 2 oz Bourbon 2 Ancho chilies, seeded and chopped 2 Tb Brown sugar 2 Tb Lemon juice 1 Tb Worcestershire sauce 1 tsp. Lemon zest 1/2 tsp. Old Bay seasoning 1/2 tsp. Fresh ground pepper Pinch Cayenne Pepper Method: 1. Heat the oil over medium-high heat. Add the onions and garlic and sauté' for about 5 minutes, or until the onions are tender and have a sweet aroma. 2. Add the rest of the ingredients and simmer for 30 minutes. 3. Puree the barbecue sauce in a blender until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed. Celery Seed Vinaigrette for Cole Slaw Ingredients: .5 cup Sugar .75 cups Apple Cider Vinegar .75 cups Mayonnaise 1.5 cups Salad Oil 1.5 teas. Dry Mustard 2 cloves Minced Garlic 2 teas. Salt 1 Tbls. Celery Seeds 6 Tbls. Dijon Mustard Method: 1. Combine the sugar and the vinegar together until dissolved. 2. Add the mayonnaise, blend until smooth. 3. Add the remaining ingredients, blend well.
Taste of the World Cup: Alpino’s Chef Colin Campbell whips up comforting Austrian Spätzle
The World Cup action is heating up on the pitch, and we are celebrating with a special "Taste of the World Cup" in the kitchen! Ahead of Austria's big match today at 1:00 p.m., Chef Colin Campbell from Detroit's acclaimed Alpino restaurant stopped by the studio to show us how to make traditional Austrian Spätzle - an elevated European take on mac and cheese.
The World Cup action is heating up on the pitch, and we are celebrating with a special "Taste of the World Cup" in the kitchen! Ahead of Austria's big match today at 1:00 p.m., Chef Colin Campbell from Detroit's acclaimed Alpino restaurant stopped by the studio to show us how to make traditional Austrian Spätzle - an elevated European take on mac and cheese.
Hollywood Casino at Greektown unveils new dining experiences just in time for Father’s Day
Prism’s Chef de Cuisine Richard J. Simmons and Assistant Director of Food & Beverage Joseph Lopez stopped by the kitchen to showcase their exclusive Father's Day special: a mouthwatering 16-ounce dry-aged ribeye topped with shaved truffles, paired perfectly with a custom Detroit City Bourbon Old Fashioned.
Prism’s Chef de Cuisine Richard J. Simmons and Assistant Director of Food & Beverage Joseph Lopez stopped by the kitchen to showcase their exclusive Father's Day special: a mouthwatering 16-ounce dry-aged ribeye topped with shaved truffles, paired perfectly with a custom Detroit City Bourbon Old Fashioned.
Cooking with TOPA Detroit
TOPA is located atop the AC Hotel Detroit at 14 Eliot Street in Detroit. For details and more visit, topadetroit.com.
TOPA is located atop the AC Hotel Detroit at 14 Eliot Street in Detroit. For details and more visit, topadetroit.com.
Opa! FEST 2026
Opa! FEST returns to St. Nicholas Greek Orthodox Church from Friday, June 12-Sunday, June 14th. For details and more visit, stnicholastroy.org.
Opa! FEST returns to St. Nicholas Greek Orthodox Church from Friday, June 12-Sunday, June 14th. For details and more visit, stnicholastroy.org.
Iron Chef Detroit III Returns to Eastern Market June 11
Iron Chef Detroit returns to Eastern Market on Thursday, June 11th, as reigning champion Andy Hollyday of Selden Standard defends his crown against award-winning challenger John Vermiglio of Grey Ghost. Guests can sample dishes from over 20 top local tasting tables while watching the live cooking competition. Tickets are available now at IronChefDetroit.com, with all proceeds directly supporting the vital housing, food, and job training programs of Cass Community Social Services.
Iron Chef Detroit returns to Eastern Market on Thursday, June 11th, as reigning champion Andy Hollyday of Selden Standard defends his crown against award-winning challenger John Vermiglio of Grey Ghost. Guests can sample dishes from over 20 top local tasting tables while watching the live cooking competition. Tickets are available now at IronChefDetroit.com, with all proceeds directly supporting the vital housing, food, and job training programs of Cass Community Social Services.
Recipe: Caramel apple pound cake
Sweet Treats, Cakes & Pastries in Southfield shares a recipe for their caramel apple pound cake.
Sweet Treats, Cakes & Pastries in Southfield shares a recipe for their caramel apple pound cake.
Kabob-O-Rama at Busch's
It's Kabob-O-Rama at Busch's. The store is offering a selection of pre-made kabobs for purchase. For locations and more visit, buschs.com.
It's Kabob-O-Rama at Busch's. The store is offering a selection of pre-made kabobs for purchase. For locations and more visit, buschs.com.
Rock & Brews makes Tuna Poke Nachos
Reservations are now being accepted during the week.
Reservations are now being accepted during the week.
Lillie Bell's offers 'Two for $20' on Tuesdays
Chef Chanae Jordan, the catering manager from Lillie Bell's, shares the secrets to great fried chicken. She also told us about the restaurant's Two for $20 on Tuesdays special. Visit LillieBells.com for more information.
Chef Chanae Jordan, the catering manager from Lillie Bell's, shares the secrets to great fried chicken. She also told us about the restaurant's Two for $20 on Tuesdays special. Visit LillieBells.com for more information.
Chef Bugattii returns with pasta surf & turf recipe
To place an order visit chefbugattii.square.site or text (313) 502-6624.
To place an order visit chefbugattii.square.site or text (313) 502-6624.
Recipe: Lobster & shrimp linguine
The Prestige Eatery & Entertainment shares a recipe for lobster & shrimp linguine.
The Prestige Eatery & Entertainment shares a recipe for lobster & shrimp linguine.
Memorial Day eats with Mr. Levi's MyTFine Soul Sauce
You can find Mr. Levi's MyTFine Soul Sauce at several stores across Metro Detroit. For details and more visit, mytfinellc.com.
You can find Mr. Levi's MyTFine Soul Sauce at several stores across Metro Detroit. For details and more visit, mytfinellc.com.
Chef D & Sous Chef Ron from Prestige Eatery & Entertainment make lobster & shrimp linguine
Prestige offers fine dining and live entertainment.
Prestige offers fine dining and live entertainment.
Cooking with Mr. Levi's MyTFine Soul Sauce
You can find Mr. Levi's MyTFine Soul Sauce at several stores across Metro Detroit. For details and more visit, mytfinellc.com.
You can find Mr. Levi's MyTFine Soul Sauce at several stores across Metro Detroit. For details and more visit, mytfinellc.com.
Memorial Day eats with Bubba's 33
Rachel Brittain from Bubba's 33 demonstrates how to make easy chicken nachos for an appetizer for your Memorial Day cookout or party. For more visit, bubbas33.com.
Rachel Brittain from Bubba's 33 demonstrates how to make easy chicken nachos for an appetizer for your Memorial Day cookout or party. For more visit, bubbas33.com.
Healthier grilling recipes for your Memorial Day weekend BBQs
Planning to fire up the grill this weekend, but still want to keep health in mind? Try these better-for-you recipes at your BBQ.
Planning to fire up the grill this weekend, but still want to keep health in mind? Try these better-for-you recipes at your BBQ.