Surmounting the Sweet

Chicago-based chef Homaro Cantu is waging a war on obesity with molecular gastronomy and “miracle berries”. Molecular gastronomy might not sound like an appetizing phrase, but tell that to thousands of Chicagoans flocking to Moto Restaurant, an eatery twice listed on the Michelin Guide of Chicago. Chef Homaro Cantu built an establishment on the concept of molecular gastronomy, which is a style of cuisine that utilizes both ingredients from the food industry and science from the lab. Cantu’s kitchen therefore greatly resembles a laboratory, complete with smoky experiments and laser machines.

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Kendra Peterson & Why These Grapes Are So Darn Funny

The marriage between delicious and healthy food has always been a precarious one, but thanks to Chef Kendra Peterson a whirlwind romance has been fostered between the two. Founder of Drizzle Kitchen, Peterson is determined to show the world, especially those with food allergies, that you never have to sacrifice flavor to stay healthy.

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Chef Stupak: Achieving His Dream in Culinary Arts

All of his life, Alex Stupak has had a passion for foods. It started when the Massachusetts native received his first cookbook for kids at the age of seven. Right away Stupak made his first creation: homemade Russian dressing, a condiment his mother adored.

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