At the 45th Parallel, halfway between the equator and the North Pole, Michigan has a sweet spot that is kissed by the waves of the largest lake totally within U.S. borders. It’s a tart spot, too. This spot, in Michigan’s northwest Lower Peninsula, is the world’s Cherry Capital.

Michigan-born Thomas Lents moved out of the state, built his career, received national accolades for his cooking, survived cancer, moved home and opened a dynamic restaurant to rave reviews.

No matter the season, Chandler’s corporate chef Tommy Kaszubowski believes cultivating relationships with local growers and producers is vital for any farm-to-table restaurant.

Michigan’s Lower Peninsula is shaped like a hand so that it can hold a Coney dog properly. There can be no other explanation. This is the epicenter of the Coney nation.

Detroit isn’t the only hot spot for great pizza. Throughout the state, there’s a pizza pie for every taste. Here are some of our favorites.

There is a magical quality surrounding the island—something about taking a step back in time, where the sweet scent of fudge follows you along Main Street.

Whitefish from Lake Superior is a regular item on the menus of many northern Michigan restaurants. Learn more about this local fish.

Chef Mario Batali shares his favorite northern Michigan food finds with Experience Michigan magazine.

Legs Inn, beloved by generations of travelers, is described on its historical marker as “one of Michigan’s most exuberant and unusual landmarks,” and the menu is as surprising and esoteric as the folk art.