Every restaurant has two realities: the one visible from the dining room, and the one happening behind the swinging kitchen ...

Ask any line cook, and they will certainly tell you that there are right and wrong orders. Yes, there is a problem with well-done steak. No, I will not whip up an off-menu creation for you even if you ...

In “Kitchen Confidential,” the book that launched Anthony Bourdain’s writing career, he explained that his subject was “street-level cooking and its practitioners.” Line cooks—the people actually ...

The door to Feld hides in its nook on Chicago Avenue. You could miss it in a blink. For Caroline Schrope, however, it’s the center of her Chicago. On a Thursday in June, at around 11:30 a.m., Schrope, ...