Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the

Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri's foods include a bountifu

Columbia's culinary history is chock-full of restaurants that not only satisfied appetites but also provided gathering places to build community. Gentry's Taver

While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in

Each cookbook in Quail Ridge Press' acclaimed "Best of the Best State Cookbook Series" contains favorite recipes submitted from the most popular cookbooks publi