In this recipe we take a classic Wisconsin technique and riff on it slightly. The brats are simmered first in beer, then grilled, then the beer is made into a sauce, and the brats simmer in the sauce. Touchdown!

It's French and it means, roughly, "everything in its place", and it is the best thing from France since Pinot Noir. It can prevent disasters.

The Chicago Tribune's Christopher Borrelli asked chefs, restaurant experts, and the owners of a food bookstore in Maine: "What were the 10 worst dining trends of the last decade?"

Spiedies are popular backyard and tailgate food in Upstate, and for the life of me, I cannot understand why they have not spread beyond. If you like shish kebabs, you've gotta try spiedies.