Chemistry of chocolate

May. 28, 2013
Whether you consider it a daily necessity, an indulgence, or your drug of choice, chocolate is a marvel. To fully appreciate it, though, you need to understand its amazing chemical properties.  Here is your rare chance to learn more about that beloved sweet treat.

Handpicked: Radler sausagefest, holy mole and more

May. 24, 2013
Handpicked best food and drink events this week include The Radler Kickstarter Kickoff party (with sausages), Mole de Mayo in Pilsen, and much more.

South Side Pie Challenge and Election Day meet-ups

Nov. 2, 2012
The best food and drink events of the week include the inaugural Southside Pie Challenge, the United States of Chocolate, and Election Day meet-ups.

Chocolate dine, wine and swine

Feb. 4, 2011
Now that you’ve dug yourself out of the snow, check out some sweet and savory pairings in the week ahead.

Gourmet hot chocolate from Hot Chocolate

Jan. 4, 2011
While we usually reserve this space to recommend things we think are worth eating, this week, we're turning to a favorite cold-weather remedy that's drinkable: hot chocolate.  As a kid, my experience was limited to Swiss Miss (with water, thanks Mom).

A decadent chocolate-covered Weekly Guide

Nov. 26, 2010
For this installment of The Weekly Guide, Eight Forty-Eight turned to someone who knows a little something about looking for life’s sweeter moments.Katrina Markoff is the owner and founder of Vosges Haut-Chocolat.She joined Eight Forty-Eight to share what she has planned for the holiday weeken

Single-origin chocolate, sold in Chicago

Nov. 10, 2010
I was walking along the Embarcadero in San Francisco earlier this week, and spotted a familiar sign on the side of one of the enormous piers that juts into the harbor.  It said simply “New American Chocolate” and next to it, "TCHO."  

A chocoholic's dream

Oct. 22, 2010
I've never been a huge fan of chocolate desserts. I did enjoy Jean Georges' molten lava cake when it first arrived in the 90s, but for some reason, I've always felt too many pastry chefs leaned too heavily on the chocolate portions of their menus, phoning it in with a pudding, cake or ice cream.