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The Land of Lincoln is a vaguely arrowhead-shaped state in the heart of the Midwest. It is home to the third largest American city, Chicago, which sits along the shores of Lake Michigan. The poet Carl Sandburg described Chicago as “the hog butcher for the world.” The city was made so by the invention of refrigerated railroad cars. With refrigeration, meat could be packed in Chicago and shipped in cold cars to the East Coast. In the 1800s, John Deere, an Illinois blacksmith eased the way for agriculture in the Prairie State by devising a better steel-bladed plow capable of cutting through the hard Illinois prairie. Today, Illinois is a major producer of soy, corn, and wheat. In 1943, a couple of Chicago restaurateurs first presented their cheesy, thick-crust pizza to a mostly pizza-puzzled crowd at Pizzeria Uno. Though not an overnight success, Chicago-style deep-dish pizza is today a hit throughout the country. Three years later, just down the road in Springfield, the Cozy Dog Drive-in applied the finishing touch on the corn dog by inserting the first stick into one end of a deep-fried dog! After that, state fair fare would never be the same again.

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Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA
Living In: Huron, Tennessee, USA
About me:
I collect cook books and I find the most comfortable room in a home is the Kitchen and love it there

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Jason TheJeweler Green 

Cooking Level: Expert
Home Town: Chicago, Illinois, USA
Living In: Little Rock, Arkansas, USA
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Tammie Boone 

Cooking Level: Expert
Living In: Chicago, Illinois, USA
About me: I am a licensed cosmetologist & professional driver. I also create & sell jewelry & accessories.

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Newest Reviews

Braised Beef Shank with Wine and Tarragon

Reviewed on Jan. 28, 2015 by Kim Smith   view full review
I haven't cooked this yet, but I believe the beef broth should be used to cover the shanks...

Grandma's Egg Custard Pie

Reviewed on Jan. 28, 2015 by KimmerD   view full review
Okay a little eggy

Pizza Pinwheels

Reviewed on Jan. 28, 2015 by KimmerD   view full review
Per Shelley

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