Bill Daley is a food and feature writer with the Chicago Tribune. In tackling the beat, Daley covers chefs and food personalities, cooking techniques and trends. He is active in social media, notably Twitter and Facebook.

Daley arrived at the Tribune in 2004. For six years, he wrote the Good Eating section's weekly wine column, "Uncorked," and a Sunday q-and-a column called "Daley Drink" for four years. He broadcast a weekly food and wine radio segment for five years, first for WBBM-AM and then for WGN-AM. Prior to the Tribune, Daley was a food writer and restaurant reviewer with the San Francisco Chronicle and spent 11 years at the Hartford Courant, where he ultimately became the Sunday magazine’s restaurant reviewer. He served as president of the Association of Food Journalists from 2002-2004. A graduate of Manhattanville College, Daley also holds a master’s degree from Columbia University’s Graduate School of Journalism in New York City. He is a resident of Chicago’s Uptown neighborhood.

Social media, restaurants, theater, art (esp. painting), numismatics, popular culture, France, assorted monarchies, genealogy, history.

Future food 5/16/2012
The trends, personalities and economic realities of what we'll eat "The Taste of Tomorrow: Dispatches from the Future of Food" By Josh Schonwald

Craig Claiborne cooked up a new recipe 5/16/2012
Critic, editor changed the modern food world The late Craig Claiborne introduced many things to North Americans as food editor of The New York Times. The list, according to the jacket flap of a just-published biography, includes: "creme fraiche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner." He helped make household names of professional chefs like Pierre Franey, Jacques Pepin and Paul Prudhomme, and "home cooks" like Madhur Jaffrey, Marcella Hazan, Virginia L...

A world of influence 5/16/2012
The flavors and ingredients of Portugal lend their accent around the globe Because Columbus accidentally "found" the Americas while searching for a westward route to Asia, he gets the credit for sparking the Age of Discovery on behalf of Spain. Often overlooked today is the fact that Portugal was in the exploration game first, moving down and around the African coast in pursuit of gold, black pepper and the riches of the Far East.

Hankering for one of those famous Dressel's cakes 5/15/2012
Here's a recipe developed for the home baker I read a small article in the Tribune food section about apple slices and it reminded of an article from several years ago about Dressel's chocolate whipped cream cake. In it, there was mention that a baker from Dressel's was working on a recipe to recreate it and that the Tribune would follow up. I've either missed the outcome or it has not come to pass. Could you please tell me if there has been an article/recipe and what has happened since then. I...

Fear of frying 5/8/2012
Relax, it's just a skillet full of hot oil. What you need to know and do for successful results. Q: I have been wondering for a while now if you can substitute frying with baking. If you can substitute, what temperature should the oven be? I will readily admit to being terrified of frying and I have no idea what to do with the leftover oil. If a recipe that mentions frying, I move on. Any tips and advice would be appreciated