It’s definitely not parsley, and it’s kind of coriander. Before your next order of tacos or batch of green curry, brush up your knowledge of this divisive herb.
If you’ve ever eaten meat or cheese, you’ve probably tasted umami. But what is the flavor, exactly, and why did it take scientists so long to discover it?
How is espresso made and why does it get that foamy stuff on top? Our guide gives you insight into your daily jolt.
What is chorizo? What's in it? Why is it so red? A butcher gives us the low-down on the spiced, surprisingly familiar sausage.
Knowing how to make grilled cheese is required knowledge. Learn how with this simple recipe, plus a few bonus flourishes informed by chefs from around the country.
Let the jolt of caffeine and the rushing sounds of the L fuel you on this coffee run through Chicago's business district.
We set out to see how many iconic Chicago dining experiences we could squeeze into one weekend, all using the new Groupon+ deals.
Is he paying or are you going dutch? Can you use a Groupon at dinner? Our respondents didn’t hold back when sharing their opinions about the cost of a date.
Families traditionally feast at home on Thanksgiving, but dining out on November’s fourth Thursday has its own rewards.
Our beer breakdown features ale vs lager, two beer styles with fundamentally different brewing processes and histories. It might surprise you which is older.
We take a peek at the history and tastes of this popular Chinese meal to help anyone who’s ever wondered: just what is dim sum exactly?
Homemade kimchi is a refreshing snack when eaten on its own, and its bright flavors stand out beautifully when it’s paired with meat, simmered in soup, or griddled into savory pancakes at a Korean restaurant. But there’s more to like about kimchi than just its taste. Skip to the kimchi recipe or read more about the superfood first “The health b
Some state-fair foods are better than others.
We break down this colorful Filipino dessert, perfect for pretending you're in the tropics in the dead of winter.
A dim-sum chef gives us the scoop on siu mai, chicken feet, and how to ask for more tea.
It’s weirdly liberating to eat whatever you’re served.
The super-substance helps to cook eggs just as well as it fends off diaper rash.
The owners of Nellie's in Chicago show us how to make mofongo, a classic Puerto Rican mashed and fried plantain dish.
To many Chicagoans, the neighborhoods south of Roosevelt Road seem to be a culinary wasteland. To Jimalita Tillman, Chicago native and executive director of the Harold Washington Cultural Center and Performing Arts Theatre
(4701 S. Dr. Martin Luther King Jr Dr.), fine-dining opportunities definitely exist on the South Side—if you give them a chance.
From lemon juice to neutral-colored plates, Taste of Groupon Award-winner Chef Roque Heidler knows all the tricks for improving your food photography.
Easter-egg dyeing only happens once a year—so it’s no surprise if you find yourself short a few necessary tools. Here’s how we improvised an impromptu slotted spoon to dip eggs in spring colors without leaving a mark. (That’s what happens to us whenever we use tongs alone.)
People, plants, then profits. That’s the hierarchy of concerns for Irv Cernauskas and Shelly Herman, whose eco-conscious grocery service, Fresh Picks
, delivers roughly 20,000 pounds of local and organic produce weekly to homes across Chicagoland. Though they fill out their selection with out-of-state organic purchases, many of Fresh Picks’ suppliers are local. In 2012, Shelly said, they purchased more than $750,000 worth of produce directly from small area farms
. For instance, on their website, customers can currently order sweet scarlet or gold turnips from Harmony Valley Farm in Viroqua, Wisconsin, and russet or yukon gold potatoes from Igl Farms in Antigo, Wisconsin.
Be the top detective with our tips on solving the case at your first murder mystery dinner.
If they make your favorite restaurant special, we want to honor them. Groupon's Love Local Food Awards is celebration of everyone who makes the restaurant great: from the chefs and the bartenders, to the servers, the hosts, the busboys, and the house band.
Want to find the best Cuban food in Miami? This handy itinerary takes you on a tasty stroll down Calle Ocho to eight of the best Little Havana restaurants.
Flower petals and bottles of bubbly may be flashy, but Chef Mark Cox’s romantic restaurant proves setting and service are just as important.
The Top Chef’s cooking style is one part mom’s Filipino cooking, one part American fast food, and 100% delicious.
Our Taste of Groupon Awards winner talks about her Motor City pride and what it was like to fall down on national TV
America is apparently about to get to know Filipino food. A whole bunch of foodie prognosticators have it listed as a hot trend for 2014.
While on location for his TV show in Oaxaca, Mexico, the celebrity chef talked to us about guacamole, the next big food trend, and 5 ways to make a margarita taste better.
Think you know about Italian food? This guide might make you think again.
In their insane quest to reach culinary nirvana, foodies will eat anything—even vegetables. C.R. Austin reports.
Is your mom a bottomless-mimosa lady or a breakfast-in-bed type? Our guide will help you choose the best brunch for her.
Bestóv's top interviews, advice, and ephemera in food and drink.
The “MasterChef” judge runs a Michelin-starred Chicago bistro and keeps Lollapalooza tasty as its culinary director. We asked him what it takes to be a rock star in the kitchen.
Watch Chef Regan explain the process behind menus that have garnered Michelin stars and James Beard nominations for her Elizabeth restaurant in Chicago, one of the city's most celebrated since opening in 2012.
We compiled our very best foodie-focused writing to help you enjoy every bite to the fullest.
Across the country, the Korean BBQ trend is heating up—just like the tabletop grill you’ll be cooking your meats and veggies on.
When Tom Mylan tells you how to grind your own burgers from scratch, he wants you to listen. Just maybe not too hard.
Keep your mediocre chains, everywhere else. The best donuts in Los Angeles are also the best donuts in the world.
Chef Ryan McCaskey of Acadia talks about why he loves the locavore movement—and why he’s not part of it.
Fried chicken, cornbread, and sweet potatoes are on menus nationwide. So is it still Southern? We identify three tenets of Southern food anywhere, with help from Southern chefs like Sean Brock, the James Beard Award winner.
Baking is notoriously precise. You need not only the right ingredients, but also the right baking tools. Cookbook author and James Beard Award nominee Joanne Chang shares her kitchen essentials.
All sorts of people can enjoy a buffet restaurant, from picky eaters to indecisive families.
Through no fault of its own, Sunday brunch has gotten a bad reputation. Here are seven things we can do to save it.
Mister Manners on how to split the check, plus how to deal with a poor-tipping friend.
Advice on how much to tip to make your server, bartender, and barista happy.
Wish you had more patience? Take a tip from our ToGA’s finalists and try a job in the restaurant industry.
From weird cocktails to impromptu kisses, our Taste of Groupon Awards finalists discuss some of their diners’ strange requests.
From cash in their pocket to advice on living life, chefs and servers dish on the best restaurant tips they’ve received.