Welcome to the second installment of Qu'est-ce que c'est? In our first showing, we tackled duck confit. This week, we're going to take a look at ceviche. more ›

It is not an uncommon experience to look at a restaurant menu, have a general idea what an item is but not recognize all of the ingredients or methods used in the description of that item. We’re going to look at some Chicago restaurant menus and discuss both common and uncommon terms that will help you become a more knowledgeable consumer at the table. more ›