Indianapolis heats up as 400 teams compete in the World Food Championships for glory

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  Published in Food and Wine on Saturday, October 18th 2025 at 12:42 GMT by WISH-TV

Hoosier Home Cooks Battle it Out at Indiana State Fair Culinary Competition

The aroma of cinnamon, sugar, and simmering sauces filled the air at the Indiana State Fair this year as amateur cooks competed for bragging rights and prizes in a series of culinary competitions held at the State Fairgrounds. The events, organized by the Indiana State Department of Agriculture (ISDA), showcased diverse talents ranging from pie baking to chili creation, attracting both seasoned veterans and enthusiastic newcomers.

The cornerstone of the competition was the annual “Indiana’s Best Pie” contest. This year marked a return to in-person judging after a virtual format during the pandemic. Over 70 pies were entered across three categories: fruit, nut/cream, and miscellaneous. Judges evaluated entries based on crust quality (appearance, texture, flavor), filling consistency and taste, overall appearance, and creativity. The competition highlighted Indiana’s rich agricultural heritage, with many contestants utilizing locally sourced fruits like peaches, blueberries, and apples in their creations. The grand prize winner for “Indiana's Best Pie” was Sarah Miller of Greenfield, whose blackberry pie impressed the judges with its perfectly flaky crust and balanced sweetness. https://www.wishtv.com/lifestyle/lifestylelive/black-berry-pie-takes-home-top-prize-at-indiana-state-fair/

Beyond the pie contest, the ISDA hosted a “Chili Cook-Off,” another popular event drawing significant participation and spectator interest. This year’s competition featured over 30 chili entries vying for the title of "Indiana's Best Chili." Contestants were judged on aroma, color, consistency, taste, aftertaste, and overall presentation. The rules stipulated that each chili must contain meat (beef, pork, or poultry) and include at least two vegetables. The competition fostered a lively atmosphere with participants sharing recipes and techniques while attendees sampled the diverse range of chili flavors – from traditional Texas-style to sweeter, more innovative blends. This year’s champion was Michael Stinson of Indianapolis, whose unique blend of spices and slow-cooked beef earned him the top spot. https://www.wishtv.com/lifestyle/lifestylelive/indiana-man-takes-home-top-prize-at-state-fair-chili-cookoff/

The culinary competitions weren't limited to just pies and chili. A “Bread Baking” contest showcased the artistry of homemade loaves, rolls, and other baked goods. Entries were judged on appearance, texture, crumb structure, and taste. The ISDA also hosted a "Cake Decorating" competition, allowing participants to demonstrate their artistic skills in creating visually stunning and delicious cakes. These events provided opportunities for bakers of all skill levels to share their passion and creativity with the community.

The return of in-person competitions this year was particularly significant after two years of virtual formats necessitated by the COVID-19 pandemic. The shift back to face-to-face judging allowed for a more immersive experience, enabling judges to fully assess the aroma, texture, and presentation of each entry. It also fostered a stronger sense of community among participants, allowing them to connect with fellow cooks and share their experiences.

The ISDA’s culinary competitions serve multiple purposes beyond simply crowning winners. They celebrate Indiana's agricultural bounty by encouraging the use of locally sourced ingredients. They provide a platform for amateur cooks to showcase their talents and gain recognition within their communities. And, importantly, they contribute to the vibrant atmosphere and overall appeal of the Indiana State Fair, attracting visitors of all ages and interests. The competitions also serve as an educational opportunity, inspiring attendees to try new recipes and explore different culinary techniques at home.

Looking ahead, the ISDA plans to continue expanding its culinary competition offerings in future years. Potential additions include contests focused on other food categories like jams & jellies, pickles & relishes, and even a youth baking division to encourage younger generations to embrace cooking and baking. The success of this year’s events underscores the enduring appeal of home-style cooking and the importance of celebrating culinary traditions within Indiana's agricultural landscape.

The Indiana State Fair website provides more information about upcoming events and competitions: https://www.indianastatefair.com/