Paul visits the Meat Science Laboratory on campus and finds out more about the affordable meat, the lab practices, and most importantly, the man behind "Meat Mail."
Now that the weather is turning, nothing says Saturday like a hearty stew. In his, Paul explains why lamb makes for a formidable replacement for the traditional favorite — beef.
No beach in central Illinois, eh? Paul Young has the solution to get you as close as you can in the middle of cornfields.
Fly west for a couple few hours, and you'll land in Hawai'i, where you can find a really great dish called poke. Or, you can make it right here in Champaign-Urbana.
Just because it's Summer doesn't mean that it's time to stop with the soup. Paul's partner Bonnie cooks up cabbage right with this easy, robust ever-changing recipe.
In case you weren't looking, Champaign-Urbana has more than a few Korean joints to choose from. The best? Paul Young says it's B-Won.
Champaign lacks good dim sum. What's a foodie to do? Paul Young testifies to the beauty of flash frozen substitutes, and makes a sauce to go along with them.
How long has it been since you ate in the dorms? No matter, really. Newman Hall on campus is changing the way people think of dormitory grub, and everyone is invited. Even you.
Sometimes our food critic, Paul Young, has to get out of C-U to enjoy its charm. On a recent visit to Mexico, what he found was overflowing with its own as well.
It's amazing what you'll learn by reading bulletin boards. Paul Young found this little gem on the Annapoorna board and decided to give it a shot.
Looking for a great place to dine? Interested in where to find the best cocktails? Want to know the latest news on restaurant and bar openings? Our Food & Drink Section should always be your first place to look.