Thousands of food pros swarmed Chicago for the 2007 International Association of Culinary Professionals conference, a four-day confab of seminars, workshops, and culinary tours.

We all know that chefs have become stars, but, in Chicago, they're actually taking to the stage.

Chef Marc Veyrat is planning to open another high-altitude restaurant, in the tiny hamlet of Manigold, in the French Alps.

Grant Achatz, owner of Chicago's famous Alinea restaurant, and Michael Ruhlman, the author of the Making of a Chef trilogy, are teaming up for what promises to be a major culinary event in Chicago on March 4....

Neil Stein's multimillion-dollar empire has mostly collapsed, but after serving ten months in a federal prison camp for tax evasion, Stein is back, and he's got some (legal) plans.

Hundreds of chefs, writers, and critics turned out for Madrid Fusion, one of the most interesting get-togethers in the food world.

In New York, the case against foie gras has begun to pick up steam.

Having just taken over the Jules Verne restaurant in the Eiffel Tower, the sky’s no longer the limit for gastronaut Alain Ducasse.

There are over 18,000 restaurants in New York City, but the food world here is smaller than it seems. Key players are constantly shuffling.

I wonder if the science-food trend hasn’t gone too far. Molecular gastronomy, whimsically interesting though it may be, does not equal molecular satisfaction.