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(Barry Brecheisen / Good Food Festival)

Chef Rick Bayless is just one of the highlights at this year’s three-day Good Food Festival. We speak with the event’s founder to learn more.

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The converted water mill where David, his wife Michele, and daughter Charlotte lived in Plaisance du Gers, Gascony. (Courtesy David McAninch)

A place where ducks outnumber people 20 to 1 might not sound like somewhere you’d want to move with your wife and young daughter. But that’s exactly what Chicago author David McAninch did.

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Geoffrey Baer explores why hot dogs and ketchup don’t mix in Chicago.

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The Windy City is the gold standard for health and well-being, according to an assessment of city policies aimed at improving residents’ health.

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Ever wondered how you can supercharge your pepper grinder? The new hosts of “America’s Test Kitchen” are here with some of their favorite tips and tricks.

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A Chicago institution is closing up shop after 88 years. Visitors have been flocking to the Swedish Bakery in Andersonville to say – and eat – their goodbyes. 

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(Simon_sees / Wikimedia Commons)

A University of Chicago Booth School of Business professor talks about how your romantic relationships can affect your decision-making.

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The chef, restaurateur, author and TV host drops by to share two delicious Mexican recipes.

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A viewer wonders what became of a Chicago burger chain that borrowed its name from a cartoon moocher. Geoffrey Baer serves up some hamburger history.

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We learn about two Chicago studies showing that following a few basic nutrition principles can keep your brain agile and your heart strong.

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For 83 years, the famous and not-so famous fell in love with the Cape Cod Room. But the iconic Chicago restaurant will soon serve its last meals. We tell you why.

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Bill Tong (Chicago Tonight)

Growing up with a Chinese restaurant on the first floor, an extended family upstairs and a killer train set in the basement. The story behind our neighborhood Chinese lunch place.

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Binge drinking as a teen could affect the brain function of your future children, according to a recent Loyola University Chicago Stritch School of Medicine study.

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More than half of Chicago’s high-risk food establishments, which mainly include restaurants, were not inspected as frequently as required by city law in 2015, according to a report released Tuesday.

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The ordinance passed by a slim 9-8 vote, with Board President Toni Preckwinkle casting the deciding vote.

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The new “Cook’s Science” book includes more than 300 recipes that claim to be “engineered for success.” (Courtesy Cook’s Science)

The folks from “America’s Test Kitchen” are branching out and focusing their attention on the science behind good food. We hear from two of the key people behind the project.