I found the place that allowed me to merge my love of sawdust-on-the-floor bbq joints and gleaming-tile-and-stainless-steel smoked-and-pickled-fish emporiums.

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.

It might've been the mescal-spiked devil's food cupcakes talking, but I so wanted to jump into the Lucha Libre ring at Frontera Grill's 20th-anniversary party.

Doug Sohn, the first chef in town to be ticketed for serving foie gras,was slapped with a fine of $250, the minimum penalty.

Sure, they’re cheap, but what about the taste? And what do shrimp farms do to the environment? Here’s the lowdown on America’s favorite seafood.

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....

What was your most memorable trip this year? To Pontarlier, France, the historic home of absinthe, to serve on an absinthe-tasting jury at the annual Absinthiades festival.

When it comes to hot dogs, the real surprise is that some of them have nothing to hide.

Chicken fried steak isn’t made with chicken, and one of Oklahoma’s best isn’t even made with steak.