Food And Drink

Arnold Gatilao/Flickr -- CC

Arepas, pupusas, pão de queijo … there’s more to Latin American food than massive burritos and hard-shell tacos.

Kyle Palmer / KCUR

What’s not to love about fried chicken? There’s the crispy, crackling exterior and a juicy interior. It’s portable and best eaten with your hands, making it the perfect picnic fare — especially for this holiday weekend.

It can be served hot or cold, and don’t forget the sides: Mashed potatoes, green beans, pasta salad, fresh corn and tomatoes, biscuits and so much more (cinnamon rolls, anyone?).

“It’s the ultimate comfort food,” Food Critic Charles Ferruzza told Gina Kaufmann on Central Standard.

And don’t worry the health factor, despite what Ferruzza says —“It’s a guilty pleasure because you should feel guilty eating it!”

On Friday’s Central Standard, chef Derek Nacey from Blvd Tavern told us about his Korean fried chicken dish, then the Food Critics searched out the best fried chicken in and around Kansas City — here's what they came up with.

Sylvia Maria Gross/KCUR

Sweet tomatoes served with soft mozzarella cheese, an arugula salad with a watermelon vinaigrette, even an ice cream made with sweet corn ... the best of summer's bounty is ripe for harvesting.

Sylvia Maria Gross / KCUR

Martin Heuser, an eighth generation chef, grew up in Bonn, Germany, where corn is eaten, but not a traditional part of the cuisine. He grew to appreciate fresh, local corn as an ingredient when he lived in Canada. 

"For me, corn is summertime," Heuser said it adds another component and flavor to a dish.

At his restaurant Affäre in the Crossroads, he features it in special recipes when it's in season.

Matt Hodapp / KCUR

If you've been to Macken Park in North Kansas City recently you may have found yourself suddenly surrounded by food trucks. That's because of a of trial food truck "pod" program the city hopes will bring new tastes and visitors to North Kansas City.

The Northland News reported last week that not everyone from North Kansas City is excited about this new gathering spot.

Andrea Tudhope / KCUR

Quantity over quality used to be the mantra for brunch spreads in the past. And who can forget the decorative ice sculptures that presided over a seemingly endless row of buffet tables?

Not anymore.

From chilaquiles to chicken confit hash (along with coffee and cocktails) — that leisurely, mid-morning meal gets a makeover on local menus.

On Friday’s Central Standard, our Food Critics Charles Ferruzza, Mary Bloch and Emily Farris uncover the best brunch dishes in Kansas City.

Long and leisurely and sometimes boozy, brunch is a delicious mid-morning ritual. A food historian talks about how the egg became an American breakfast staple, and our Food Critics search out the best brunch dishes in Kansas City.

Elle Moxley / KCUR

Everything Bryce Schaffter needed to brew beer commercially, North Kansas City had.

“Mostly industrial buildings work the best, along with the utilities that come to the building,” says Schaffter, Cinder Block Brewery founder. “You need a lot of gas power, electrical and obviously, water.”

North Kansas City has what Schaffter calls “flat” water. He got used to working with it back when he was a homebrewer who lived north of the river.

Lisa Rodriguez / KCUR

Back in the 19th century, Missouri winemakers were experiencing success while today's domestic wine behemoths, like California, were struggling. After prohibition however, the state was slow to recover. 

As the wine landscape changes and Missouri begins to again come into its own, we compare how the Show-Me State compares to the rest of the world. 

Master Sommelier and Master of Wine Doug Frost brought some selections to taste. Each of these is available locally, though you may have to search :

Courtesy photo / Snow and Co.

If your stomach is grumbling in the Kansas City area, the Missouri River plays a big role on how to satisfy those hunger pangs.

“It’s very much a psychological thing, you think you’re crossing into another country (when you cross the Missouri River),” said Jerry Nevins, co-owner of Snow & Co., an upscale frozen cocktail bar that started in the Crossroads Arts District. “Most everybody goes south.”

Just south of the river, you’ll find a plethora of dining options at independent restaurants in Kansas City on both sides of the state line.

A KU professor discusses the history of Japanese desserts, and how they contain less sugar than their Western counterparts.

A food historian discusses why we prefer bold, dry wines like Cabernet and Chardonnay — and how Missouri grapes saved the French wine industry.

Katie Knight/KCUR

It’s an age-old question: In the battle of pie vs. cake, which is superior?

Some contend that cake is a great vehicle for frosting. Others say that pie can incorporate more seasonal ingredients, like fresh fruit.

Andrea Tudhope / KCUR

An up-and-coming trend has hit the Kansas City craft brewing scene — sour beer.

Characterized by a distinctly tart flavor, sour beer is full of bacteria and microorganisms, has a higher level of carbon dioxide, and is reminiscent in taste and smell of underripe fruits and overripe cheeses. Sound appealing? For some, it's a delicious refreshment. For others, it is unpalatable.

Abdulla Al Muhairi/Flickr -- CC

Dips and spreads are possibly the perfect accompaniment to any meal. They’re relatively easy to make, they’re crowd-pleasers at parties and they’re great showcases for fresh herbs. And really, who doesn’t like a grown-up version of Fun Dip, that candy where you used a chalky tablet as a vehicle to scoop flavored powder into your mouth?

From hummus to pesto to pimento cheese, Food Critics Charles Ferruzza, Mary Bloch and Bonjwing Lee search out the best dips and spreads in Kansas City.

When it comes to refreshing summer drinks, sour isn't a characteristic that usually comes to mind. We invite two local brewers to guide us through the sour beer trend, and our in-house expert samples their wares (for research purposes, of course).

The DLC / Flickr-CC

Whether you're craving Malaysian almond chicken, French duck confit or even hot dog fried rice, head north of the Missouri River — the Northland has become a dining destination.

Kansas Citians often overlook destinations north of the Missouri River when thinking about where to dine. Hear Northland restaurant recommendations from our listeners and food critic Charles Ferruzza. 


  • Charles Ferruzza, The Pitch
  • Alyson Raletz, social media editor, KCUR
Andrea Tudhope / KCUR

Sometimes, it’s just not the right time for an alcoholic drink.

As luck would have it, bartenders and bars across Kansas City are beginning to offer options for non-drinkers, from the Berry-tini at Eden Alley, to the Mango Tango at The Brick.

The mixology movement has picked up over the last few years, and as a result mocktails — cocktails without the booze — have become increasingly available, more popular and without a doubt, more tasty.

Maureen Didde/Flickr -- CC

“Happy hours are the early-bird specials of the 21st century,” said Food Critic Charles Ferruzza. “If you eat early enough, you get an inexpensive meal.”

Brian Seifferlein / Harvest Public Media

Walk down a grocery store aisle today and you’re likely to find lots of food…and lots of marketing claims. Whether a product’s label says its low in fat, produced without hormones, or a good source of protein is largely governed by consumer demand and corporate profit.

Amy Mayer / Harvest Public Media

The packaged foods found in supermarkets, convenience stores and vending machines are full of ingredients you often can’t pronounce.

They’ve been carefully developed and tested in a lab and likely have been shipped long distances. They can hold up to weeks or even months on the shelf. But most of them began with fresh food you might cook with at home.

The Westside Local

On this week's Central Standard, we discussed the best herb-scented dishes in Kansas City. To kick off the start of summer (and herb season), we asked The Westside Local to share its recipe for one of its warm-weather drinks, which the restaurant makes with basil from its garden.

Lay, Lady, Lillet

Smabs Sputzer/Flickr -- CC

It’s almost officially summer, which means it’s time for fresh herbs from the garden. From lavender-scented lemonade to basil chocolate chip cookies, local chefs and mixologists are finding ways to add a kicky punch — or a subtle depth of flavor — to savory and sweet dishes, drinks and dessert.

On this week’s show, our Food Critics Mary Bloch, Charles Ferruzza and Jenny Vergara put together their ideal herb-friendly meals — and explore the best herb dishes in Kansas City.

Wikimedia/Creative Commons

Larger demand for distinctive craft beers is opening up opportunities for smaller breweries.  And the Kansas City, Missouri  city council has taken action to make it easier to open a "nanobrewery."

Eleanor Klibanoff / KCUR

It's no longer enough for restaurants to offer roasted chicken or braised beef shank on their menus.

They need to be able to tell customers exactly where that chicken came from and how the cow was raised. If they can remember the pedigree of the produce? All the better. 

But serving locally sourced food is a challenge for chefs, and the farmer-foodie connections aren’t always easy to come by.  

Katie Knight / KCUR

The year Chris Pollard was born, his father Dave bought a meat market. So, of course, Chris grew up there: stocking shelves, bagging groceries and hanging out behind the meat counter.


He’s 28, now, and Chris Pollard is about to take over The Store: Old-Fashioned Meat Market in Raytown.


Katie Knight/KCUR

From hot dogs to merguez, nearly every culture in the world has its own spin on sausages. Here in Kansas City, we have a plethora of meat markets and restaurants — old-school and new — that are hand-cranking them out, link by link (or patty by patty).

On this week's show, our Food Critics Mary Bloch, Charles Ferruzza and Duane Daugherty weigh in on the best sausages — and sausage dishes — in Kansas City.

Mary Bloch, Around the Block:

randychiu/Flickr -- CC

Food trends come and go, but some dishes cycle back, either in traditional or updated form. Like meatloaf — would you like it with a ketchup glaze or topped with Marsala sauce? Whether you consider it retro, classic or timeless, these old-timey dishes are making a comeback on local menus.

Charvex / Wikimedia -- CC

Every Kansas Citian has a list of out-of-towner attractions — barbecue, the Nelson-Atkins, a stroll through the Plaza. But we have been wondering: what should Kansas Citians be putting on our own to-do list? What hidden gems are right next to us that we need to see (or do) at least once?

We asked you to give us your suggestions, and we got a ton of them!

Here we present the incomplete "Kansas Citian bucket list" — a list of things every person in Kansas City should do at least once. Feel free to add additional items in the comments.