| Mar 23, 2010
| 4:34 PM
The James Beard Foundation has announced the final nominees for the 2010 James Beard Foundation Awards, the nationâs most prestigious recognition program honoring professionals in the food and beverage industries, taking place May 2 and 3, 2010 in New...
| Dec 10, 2009
A plan was hatched. The moment his name was announced, they'd jump-tackle him onstage, ruffle his Mohawk on live television. That's how sure the other contestants were that Dale Levitski would win "Top Chef." Levitski would accept the $100,000 -- money...
| Apr 3, 2010
In a java-loving world dominated by Starbucks and flavored with local roasters ranging from Metropolis and Casteel to Stewarts and PapaNicholas, Zell has carved a niche for Intelligentsia based on his coffee — and coffee-drinking —...
| Dec 2, 2010
A hand-held smoker that looks like a toy pistol, a blender that heats or cools while it whizzes your soup or smoothie, professional immersion blenders, dehydrators, whipping siphons, induction burners, sous-vide machines and vacuum sealers.
| Mar 2, 2011
Best bet: Secrets of a famous chef
Grant Achatz, chef/co-owner of Alinea, and co-owner Nick Kokonas, in conversation with Eric Ferguson, discuss and sign their new book, "Life, On the Line: A Chef's Story of Chasing Greatness, Facing Death and Redefining...
| Feb 24, 2011
Man, I wish I'd gotten this assignment two years ago.
The task of matching Oscar-nominated films to appropriate restaurants is challenge enough, but it's even harder these days, thanks to the Academy's esteem-building decision to expand the number of...
| Feb 25, 2011
| 10:36 AM
5-6 a.m. The Morning Show with Orion and Max
5:05 a.m. Orion visits with the four 2011 National Outstanding Young Farmers named and honored a few days ago in Louisville, KY.
5:50 a.m. Orion discusses lessons to be learned from this week's market...
| Feb 14, 2011
| 10:00 PM
Grant Achatz moved up the aisle of the plane, his carry-on draped over his gaunt frame. It was October at Reagan National Airport, a rare moment of calm for Chicago's top chef, whose wary eyes belong to a man older than 36, and whose life has been blessed...
| Jul 18, 2011
| 4:07 PM
It’s a long way from Heston Blumenthal’s The Fat Duck outside London, to Thomas Keller’s French Laundry in Yountville, Calif., at least in miles, even via plane. But it’s not far at all if you travel conceptually, via lines of food...
| Mar 3, 2011
Chicago’s cocktail scene has reached a crucial crossroads.
Thanks to the classic cocktail revival that intoxicated New York and San Francisco before landing in Chicago five years back, drink enthusiasts have options. Classics (martinis, fizzes,...
| Mar 9, 2011
A good restaurant runs on hunger — not just that of its customers, but also of its owners, who put in 18-hour days obsessing that every single detail must be as perfect as possible. But although the hunger of the diners is pretty simple to figure...
| Mar 10, 2011
Recipe 695 in Auguste Escoffier's "Le Guide Culinaire" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed "Escoffier" for...