Under dozens of kitchen sinks and tucked behind countless closet doors, something is brewing in Chicago. It's beer. More precisely, it's home-brewed beer. And with more and more beer enthusiasts adopting the hobby of fermenting their own suds, Chicago home brewers Jared Saunders and Whit Nelson realized the community begged for a place to gather, learn, talk shop and gear up. From that idea, Brew Camp was born. more ›

Nuts about nuts? What a tramp. But really, if you enjoy pecans, try making our Pecan Apple Chicken recipe this week. The pecan coating has more protein than traditional breading, and it's baked so you can avoid oil splatters all over that nice, clean stovetop of yours. The sweet cubes of apple pair well with the crispy pecans, and it's all done in one pan for easy cleanup. This recipe is easy enough for any night of the week - it was designed with the novice home cook in mind. Give 'er a try and let us know what you think. more ›

Chef Paul Virant is packing up his knives and his bounty of locally farmed ingredient. No, he’s not leaving Vie. He wants to bring a food revolution to your kitchen and teach you and your best buds how to apply his skills for creating impeccable contemporary American cuisine. more ›

Obama revealed during a conversation, airing yesterday on The View, that his former pastor, Rev. Jeremiah Wright, has acknowledged comments he made were controversial and hurtful. A spokesperson for the Senator clarified Obama’s comments did not imply that the minister had regret over his comments. more ›

Last week we had a hankering for some lamb. We get this craving with some frequency, most often while in nice restaurants. But we have a problem with cooking certain kinds of meat at home. When at a restaurant we don't hesitate in ordering something medium rare and - when the cut of meat warrants it - even straight up rare. However, we have a hard time recreating those meat conditions when in the comfort... more ›