Like a small museum with ever changing galleries, the progressive and very modern restaurant Ikarus showcases the world’s best talent, one chef at a time.

The chefs discuss the process of writing their forthcoming cookbooks, the audiences they hope to reach, and the term “molecular gastronomy.”

For me, the interesting question isn’t “Can cooking be art?” but “How does cooking function as art?”

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

Is Alinea truly the best restaurant in America? The shock and awe on diners’ faces seem to say it all.

The aromas of wave-washed rocks and burning cinnamon sticks may be coming soon to a meal near you.

Fall on your knees, and hear the angel voices, for here are three cookbooks that give new meaning to the term “kitchen bible.”

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....

(CHICAGO) - It may be a bit hellish out in the world right now, but inside this pie shop you feel like you’re in the happiest place on Earth.

A new generation of chefs is exploring the bold frontier of molecular gastronomy.