The world wide web can teach you a thing or two about where to go, what to eat, and how to do it all without breaking the bank.

Who knows how the world went round before the advent of the Internet. Just how did Julia Child explore all those Parisian restaurants without searching chowhound for suggestions or using a smartphone to guide her to  the newest openings? It’s good for a lot, but for the foodie, surfing the net is great. From finding a romantic restaurant in a foreign city to looking for cheap eats, you can almost become an epicurean authority without ever leaving home. But the food tastes oh-so-better in person than onscreen, so get up from that computer, armed with suggestions from some of these top sites, apps, and services.

Find your Foodie guru
With weekly e-mails and an iPhone application, Foodie offers users specials, discounts and offers at Chicago-area restaurants that can’t be beat. Using the app, diners-in-the-know can score exclusive reservations at the no-reservations Bucktown-favorite The Bristol or complimentary courses at restaurants like Province. Blackboard Eats is a similar websites that offers daily specials at restaurants in cities like Los Angeles and New York, plus national online steals.

Get app friendly
If you have a smart phone handy, load it up with apps that will help you locate the best foodie finds, and save. For those who love to chase down their meals on wheels, Foodtruck and foodtrucker are apps that keep an eye out for what Korean/taco, philly cheesesteak, and macaroni roadie chef is popping up where. Want something a bit more grounded, but not sure where to go? Apps like Urbanspoon and Yelp easily show you what locales are nearby, including pricing, reviews, and all the info you need to get to the table.

Join the crowd
Your inbox may already be packed, but add a few foodie sites to the list of incoming. TastingTable sends you daily updates of openings, trends and recipes, and their online service allows you to save favorites in a checklist of restaurants to go to (plus download the app to view all their suggested hotspots near you). And sites like Groupon and LivingSocial aren’t just for scoring deals on clothes and spas­– change your settings to maximize coupons for food deals and you’ll be saving in no time.

Check in already
While you don’t need to be like that friend who regularly posts status updates from the dry-cleaners, yoga studio and grocery store, checking in at restaurants and bars may be worth the price of privacy. Using the check-in option on smart phone apps for Facebook, foursquare and Yelp can earn you coupons, like a dollar off beers or two-for-one discounts. But you never know where you’ll score until you’re a pro, so you kind of have to take a chance with this one.

Look to the blogger in the know
In every city there is someone who is doing exactly what you want to be doing- going to the coolest restaurants, eating the best food, hanging out with chefs and restaurateurs- only they’re doing it much better. And blogging about it. You can’t live in LA and not read about Caroline on Crack’s antics at pop-up dinners and bar crawls. Or be in the windy city and not hear Chicago Foodies thoughts on the latest microbrew. Find your foodie blogger, and you’ll find the true key to the city.

A shared-kitchen spotlights local chefs and offers a Valentine’s treat.

One of the first events I attended after moving to Chicago last winter was the Logan Square Pastry Market. As I made my way through the packed crowd, I was wowed by delicate macaroons, airy gelato, and bitter dark chocolates that vendors offered. This year I made sure to arrive early and was just as pleased. The space affords starting-out-bakers an industrial size kitchen, and is used by many local cooks looking for a place to make their goodies, including favorites like Katherine Anne Confections and The Baked Escape. They open the doors several times a year to share a taste with the public, and samples of caramels, chocolates, cookies, and ice cream abound. It’s the perfect place to pick up a last minute Valentine’s day treat.

Logan Square Kitchen, 2333 N. Milwaukee Ave., Pastry Market Feb. 12- 13, 10a.m.- 3p.m. $1 admission fee.

What to do on the day everyone else is cooking and you find yourself alone in the kitchen without a bird.

Somehow, through unfortunate schedules and travel plans that just couldn’t be changed, I found myself this Thanksgiving Day all alone in the kitchen, without a turkey in sight. No bread to be baked, no pie dough to roll, no potatoes to mash, or carrots to peel. What’s a cook to do on the day that all of America joins together in cooking unison, without an ounce of food to prepare?

It’s not as if I haven’t spent this special culinary day without family before. There was the year in college I rebelliously ditched home and spent the holidays with a friend, the year in Los Angeles when I cooked a dinner party, dousing the food with a little too much bourbon, and the year I spent with an old boyfriend’s family, that ended disappointingly when we rushed home to cook our own bird and found the oven broken.

But this year is the first I found myself on this late day in November– a day I have dubbed since childhood as TDay– without a turkey in sight. Although, my holiday plans for later in the week include a festive dinner with friends– a sort of second helping for those who have already dined with family– celebrating Thanksgiving late just didn’t seem to soothe the reality that I am not celebrating at all now. So what was there to do? Certainly the answer is obvious– what all the rest of Americans who don’t really care about this holiday, or any others, do. Go out for Chinese.

Of course, what hits home the hardest about this realization is that I am first and foremost a cook. But dining out, is still living life for food, if only in a different sense. And so, I trekked across the city to Chinatown, where no turkey or cranberries could be found, but instead the flavors of the far East wafted into my nose and then filled my stomach. Restaurateur Tony Hu has made himself somewhat of an empire here, and Loa Shanghai focuses on the cuisine of this Chinese coastal mecca. The extensive menu is packed full of Szechaun peppers, garlic, and chilies, in dishes you won’t soon forget. Xiao long bao dumplings burst in your mouth, full of sweet soup and sausage filling. Thin slices of pork belly swim in a dried chili sauce in the twice cooked pork, with large chunks of scallions cutting into the spice. Szechuan eggplant with portbello mushrooms is mild, and cooked just right, soft but not too mushy. And Mandarin lamb is sweet and fragrant, adorned with thick slices of onion.

After such an intense meal, I was as full as I would be after eating two plates of turkey and a slice of Mom’s pumpkin pie– minus the tryptophan. Not bad for my first TDay without the turkey. And it’s almost time to start cooking again, to celebrate my after-the-fact Thanksgiving meal this weekend.

Happy Thanksgiving to all you wonderful readers. Whether you were with friends, family, or dining out yourselves, I hope you’ve had a delicious meal and a great day! I’m so thankful for all of you!

Sausage, ham, bacon, chorizo- pork can be cooked oh-so-many ways. Diners ate more than their fair share of the sweet meat at the 2nd annual Slow Food Pork Roast on Sunday.

You could say that this has been my year of the pig. I’ve eaten boudin blanc at The Publican, fried pigs ears at The Purple Pig and pork belly at Big Star. Grilled sausage with a fresh tomato salad has become my staple summer meal and I’ve attempted not one, but two of the city’s rib fests. So my heart soared when I heard about the event to top it all off- Slow Food Chicago’s 2^nd Annual Pig Roast.

This past Sunday, Goose Island’s Ukrainian Village brewery opened its doors for some of the city’s best chefs- think The Gage, The Publican and Mado- and a crowd of hundreds. Each chef was given one local swine to do with what they may. Some roasted, some shredded, some stuffed into sausage casing. David Burke served a tostado with shredded pork and sweet mole, Kith & Kin served ham and rye sandwiches with Dijon mayo, and Longman & Eagle served confit porchetta with a white and green tomato salad. The kicker? A black truffle sausage served with foie gras from N9ne Steakhouse.

In between plates of pork, diners sipped on cold Goose Island beers (Sophie, Harvest Ale and 312), sodas, and freshly brewed coffees from Intelligentsia. After eating, groups toured the Goose Island brewery, a twenty-four hour operating facility that brews and bottles the more than 50 varieties of the companies craft brews. But the day was really all about the pork. Three hours of eating sausage, pulled pork and spicy chorizo and it may be time for the year of the cow.

The festival may be all about the music, but with a chef who knows his stuff in charge, this year Lollapalooza shakes things up with an array of food offerings with everything from truffle fries to pork belly sliders

With a last minute decision to go to Lollapalooza, I was excited about the music, of course. But more importantly, I wanted to try the food. Buzz had been brimming for weeks about Graham Elliot Bowles’ culinary direction for the festival, and instead of the normal hot dogs, barbecue chicken and popcorn, we could look forward to pork belly sliders, truffle/Parmesan popcorn and Mexican style corn.

With music blaring from all corners, the food was everywhere. The crowd swarmed with huge plates of perfectly fried chips from BJ’s Market, baskets of thick-cut truffle fries from The Southern or folks cooling off with chocolate covered frozen cheesecakes on a stick from Windsor Ice Cream Shoppe. The sea of American Apparel and Urban Outfitters clad kids, hoping to hear Metric, The XX and Phoenix, were more than happy to wait in line for Kuma’s Corner, Big Star, and Franks N’ Dawgs. Hipster music, hipster food. If people weren’t eating they were talking about food. “What’s that?” someone asked, pointing at our tostada. “That was so good,” another guy said as we walked by.

“That doesn’t look like a cupcake you see at a festival,” a fedora-sporting girl said as we waited in the massive Kuma’s line. The black-and-white More cupcake ($4), topped with perfect marbled chocolate curls was intense. “It’s like fudge on top, bread on the bottom,” my boy grinned as he dug in.

Kuma’s didn’t disappoint, the gigantic Judas Priest burger easily the best deal at $10. Pretzel bun, huge beef patty, dried cherries, blue cheese dressing, walnuts and apples- just like at the restaurant. Another favorite, Big Star’s tostada ($7)- pork belly with black beans, red onion and cilantro- was filling and a good rendition of the restaurants version. Graham Elliot’s lobster corn dog ($9), with a tangy lemon aioli, was a bit small for the price and not quite crunchy enough although the aioli was perfect with the lobster.

For all the great food, the beer selection was traditional festival ware, leaving much to be desired. Budweiser and Bud Light tall cans for $7 is not what you want to drink with a lobster corn dog or truffle French fries, and with Goose Island as a vendor, it would have been great to have a Matilda. Maybe next year?

On the train ride home, mixed in between conversations of the previous day’s Lady Gaga performance, people were still all about the food. “The burrito was awesome, it had spicy black beans and goat cheese. It made my life,” a girl nearby us said. It just goes to show that funnel cake and hot dogs won’t cut it anymore. Three cheers Mr. Bowles.

When you read about the Purple Pig, with it’s focus on small plates of housemade charcuterie, cheeses and classics from the Mediterranean, you might think you are going to a small, neighborhood spot where a heavily accented waiter will serve you rich red wine and hopefully whisk you off to Italy.

Instead, the rustic wine bar, an open kitchen looking out onto high-top, wooden communal tables and Spanish-style tiles framing the walls, finds its home on Magnificent Mile, and by mid-afternoon it’s full of the busy, worked men and women of downtown, desperate for a glass of Sangiovese and a plate of fried sardines.

The menu is alluring and tempting, full of antipasti, cured meats, cheeses, and smears – everything is here from pork liver pate to roasted bone marrow. A section devoted to “fried things” is reason enough to come, with options like manchego – the earthy, musky cheese covered in ground panko crumbs and fried to a warmed state, served alongside sweet quince jam-  and fried pig’s ears with pickled cherry peppers. Tiny, crisp arancini are filled with sweet mashed peas, placed on top of smooth, creamy fresh ricotta and bright, lemony mint pesto – the perfect combination of textures, crunch and creamy, and flavors, salty and sweet.

A la plancha offers hearty lamb leg with fava beans and jamon serrano served with a fried egg and grilled bread, alongside lighter dishes like sepia with snap peas or skewered scallops layered with bay leaf and served with a chickpea aioli. The sepia is lightly grilled, and toasted with darkly roasted almonds and bright, crunchy snap peas, in a warm, tangy vinaigrette. It’s the perfect summer afternoon dish. Antipasti includes staple marinated olives, classic beets with goat cheese and pistachio vinaigrette, and playful olive oil-poached tuna with Greek lima beans.

While the menu is enticing, the food itself is a bit unbalanced in its preparation, leaning too heavily on vinegar or lacking seasoning. Artichokes served with potatoes and salami are soaked in a stringent mustard vinaigrette, the potatoes are unevenly cooked- some are soft while others are too firm- and the flavor from the Tuscan salami is lost in the vinegar. Grilled lamb leg is on the edge of being over seasoned as well, and the accompanying fava beans are mushy and overpowered by the tart, salty Kalamata olives they are served with.

But don’t fret, dolci includes a piping hot, golden brioche donut. Filled with fresh ricotta and chocolate chips, it’s sweet, crispy, and delicious- not to be missed.The butterscotch budino is not as satisfying, the pudding slightly overcooked and lumpy, the flavor off.

Whether it’s after a long day at work or during a shopping break, The Purple Pig offers a nice wine menu, a wonderful selection of cheeses, and several options for nibbles. Go early to avoid the evening crowds, the food and service is better without the clatter of the full restaurant, and you’ll miss having to wait for a table.

Mixing Korean and Puerto Rican? Try it at Bucktown’s Belly Shack.

Under the train tracks at Milwaukee and Western, Belly Shack mashes up two cuisines in a bout of creative, culinary charm. Urbanbelly’s Bill Kim and Yvonne Cadiz-Kim mix their Korean and Puerto Rican heritages at this bare bones, industrial feeling BYO.

Soft Puerto Rican bread is filled with earthy lemongrass meatballs and topped with rice noodles and spicy sauce, or fill your own with the Korean kogi, sweet barbecued meat and tangy kimchi. Crispy fries in tograshi spice pair with a rich curry mayo. End with sweets – soft serve topped with crumbled bacon bits and chocolate chip cookies or drizzled with dark caramel sauce and Vietnamese cinnamon.

Although you can’t help but feel that the place is a rip on David Chang, this is Chicago, miles from New York City, and the kimichi sandwiches and played up soft serve go down nicely.

Unfortunately, the food is a bit overzealous in the seasoning, probably much better at 2 a.m. after a long night of drinking. The tograshi fries are swimming in spice, the curry mayo is overpowering. And the subtle flavoring of the Asian meatball sandwich is lost in overwhelming, spicy sauce.

And one last thought, at a place called Belly Shack, where is the pork belly?

by Katherine Sacks/MEDILL NEWS SERVICE

The benefits of the heart-healthy Mediterranean lifestyle may be due, in part, to phenol-rich olive oil, a new study reports. The phenols-or micronutrients found in olive oils-repress gene expression linked to inflammation promotion, which in turn could boost the immune system.

“These findings strengthen the relationship between inflammation, obesity and diet and provide evidence at the most basic level of healthy effects derived from virgin olive oil consumption in humans,” said Fransisco Perez-Jimenez, of the University of Cordoba, Spain in the journal BMC Genomics.

The study, published on April 19, focused on 20 patients who presented pro-inflammatory, or inflammation-promoting, symptoms, including high blood pressure and high cholesterol. Study participants avoided all drugs, vitamins and supplements before the study. During the study, the subjects ate a controlled breakfast that included phenol-rich olive oils.Through analysis, the researchers identified 98 different genes when comparing in the intake of phenol-rich olive oil with low-phenol olive oil.

“Our study showed that intake of virgin olive oil based breakfast, which is rich in phenol compounds, is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile,” stated researcher Antonio Camargo Garcia, in e-mail.

This may explain the link between those who eat a “Mediterranean diet” and the reduce risk of cardiovascular disease, according to the researchers. The research suggests that diet can, in essence, inhibit genes which are normally pro-inflammatory. Many of these gene are also linked to obesity, type-2 diabetes, and high cholesterol.

These findings aren’t surprising, said Dr. Karen Moncher, a physician in the preventive cardiology program at University of Wisconsin School of Medicine and Public Health in Madison. She said the best way to get heart-healthy benefits is by following eating habits similar to the Mediterranean diet, which previous studies have shown to reduce risks associated with cardiovascular disease and stroke.

“This study shows that it appears that the olive oil and the monounsaturated fats in olive oil are the things that really make a difference,” said Moncher, “but we just don’t know that for sure.”

Although the study finds preliminary ties between olive oil and reduced cardiovascular disease risks, Toby Smithson, registered dietitian and spokeswoman for the American Dietetic Association, points out the small number of participants in the study.

“There were only 20 people. It was a small study,” Smithson said. “I heed caution when the numbers in a study are so small. On the other hand, olive oil doesn’t raise cholesterol, so that’s a good thing.”

Olive oil and other monounsaturated fats tend to be seen as healthy fats and are linked to reducing risks of heart disease across the board. They can be thought of as simple fats- monosaturated fats are made of a chain of fatty acids and carbon acids that have a single bond.

The results of this study may show that olive oil is a key component of the Mediterranean diet, which includes fruits, vegetables, seeds, nuts and fish, all heart healthy choices, according to Smithson.

“Teaspoon for teaspoon it’s the same amount of fat and calories,” said Smithson. “But the type of fat is what’s beneficial about olive oil because it’s a monounsaturated fat.”

But both Smithson and Moncher said to keep moderation in mind in the case of olive oil, and when eating in general.

“The concern is the amount, to make sure it fits into your calorie intake,” said Smithson. “You don’t want obesity to result because of the higher fat content in the diet. It’s the right kind of fat, but again I heed caution with the amount.”

Although the study shows a health link to olive oil, Moncher stressed the importance of adapting an inclusive healthy lifestyle.

“In the Mediterranean diet in general, across the board everybody emphasizes the combination of things seems to make the difference,” said Moncher. “So this may be more grains, more vegetables, more fruits, and it juts goes back to the whole there’s no one miracle food. It’s always a lifestyle change. There’s no miracle food, it’s just a matter of eating well on a daily basis.”

by Katherine Sacks/MEDILL NEWS SERVICE

Chicago is a brunch kind of city. A late Saturday out-on-the-town night can easily turn into very early morning drinks, and everyone seems to show up somewhere for Sunday morning brunch. The Publican, in the Fulton Market Warehouse district, is not a bad place to end up. Just make sure you manage to arrive early, as everyone in town has this restaurant at the top of their brunch wish list.

With a wonderfully long beer menu, a menu that highlights sustainable and local products, and a waitstaff so pleasant it’s hard not to think they’re all on some sort of hallucinagans, the Publican is full of charm to the inth degree.

The food is effortless; well-seasoned, straightforward, and unassuming. This is a gastropub with a simplistic menu done well. With an ever changing menu based on the seasons, the chefs have a real connection to their food. Helmed by Executive Chef Paul Kahan and Chef de Cuisine Brian Huston, the menu focuses on the essential ingredients of a dish. Described by Kahan and Huston, the cuisine is “pristine product, simply prepared.”

Charred shortribs served with earthy sweet potatoes and tangy candied kumquats are topped with a perfectly cooked fried egg. Warm beer bread is topped with house made ricotta cheese, soft and creamy. Served alongside musky salted pistachios and soft, sweet persimmons, the entire thing is drizzled with honey.

The sweetness of fried french toast is cut with tart raspberry jam. The bread is an err too wet, crunchy on the outside, but gooey on the inside. Peppery apple sausage adds an earthy, savory flavor to the dish. A large casserole arrives steaming with weiswurst, a mild pork and veal sausage served with sweet Bavarian mustard, alongside a chewy, soft Hannah’s bretzel.

It’s hard to pass up an offering from the Publican’s extensive beer menu, but for brunch a mimosa or bloody mary is more in line. Publican style means with a brew, and the mimosa is served with a weiss beer, while the bloody mary, a concoction of house-made mix and celery bitters is blended with a choice: Tito’s Vodka, or possibly a stout, IPA, or another beer.

As for the design, the space and service is thoughtful down to the tee. From the complimentary coat check, to the three-tiered bar tables with a small top “drinks” level, it’s clear this is a thought out endeavor.

The space is inviting and warm. The sunny, yellow room holds long, communal tables and bright, round lamps hang from the ceiling. The cubby shelves, placed under each chair for extra storage space for guests, which the waiters thoughtfully point out, would almost seem over the top, if they were not so helpful.

After brunch is a time for refection and conversation at the Publican, and no time to hurry along on your way. Sundays are packed; the communal tables are crammed full of people by 11am, and the attentive service you receive early on may dwindle later in your meal. Sip on coffee or a cocktail, enjoy the last bites of short rib or weiswurst, catch up with friends. That’s what brunch is all about anyway, and in this setting, you won’t really want to leave.