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Take a crash course in Molecular Gastronomy-- how chefs are using science and technology to modernize their dishes.

Cooking with science: molecular gastronomy 101 Nachos sweet as candy, cocktails chilled with liquid nitrogen and steak seared in plastic, air-tight bags–typical dishes adorning $50 plates everywhere in so-called “molecular gastronomy” restaurants. While die-hard foodies and industry chefs are quite acquainted with this oft-contested term for qui...

Lunch break! We're live for the last time people. http://chigut.com/

ChiGut: Go with your gut, Chicago style. While restaurant-goers often here of interesting events and menu options weeks after the fact, Jin Hwang’s website and soon-to-be app are working to change that.

A hackathon you say? John Kanaly gives us the scoop. http://bit.ly/YZOnev

Hackathon vid

The newly tech-savvy John Santore dines with his new friends at Groupon. http://bit.ly/127Wa63

What Groupon Eats Technology will change every business, including food. This issue looks at the intersection. Restaurants, suppliers, farmers and providers can use technology to make better, more sustainable food. Eaters, fanatics and foodies can use technology to find it. ChiGut takes a look at the Chicago way from...

Drew Kann investigates the mark that Yelp makes on Chicago restaurants. http://bit.ly/TUHIiW

The Yelp Effect How was that pork belly taco you had last night? Well, to be honest, most of us don’t really care…but if you just have to let the whole world know, you can!

ChiGut fans, what apps or search tools do you use when finding a new place to dine?

It's a bittersweet day for us here at ChiGut. Our final issue goes live at noon today. We're exploring food and tech. Intrigued? Thought so.

Our Green Issue is up! Stop everything else you are doing and check it out: www.chigut.com

Do you know what happens to your dinner after it's over? No, not that. Ew. We mean what the restaurant does with it. Vince Dixon investigates. http://bit.ly/W845zC

How it’s done: Green solutions to restaurant waste First-world foodies are apt to take fresh, local meals for granted. In 2010, Americans threw out 35 million tons of food–97 percent of that went to landfills.

Attention all members of the 99 Percent! Camille Izlar takes a look at the costs and benefits of eating organic: http://bit.ly/WDi5Tv

The organic elite? This week Cleetus Friedman closed the flagship City Provisions, locally-sourced restaurant because he was so rich from over-charging customers. Now he plays with cheese and eats at McDonalds all day, right? (Wrong.)

How much do you know about going green? John Kanaly thinks it's less than you think, because he's super mean: http://bit.ly/XtdUHO

Going Green: The biggest myths about your food Do you really know how eco-friendly that grass-fed-beef burger on your dinner plate is? We didn’t think so. It’s not so easy going green these days, so here are some of the myths out there you need to know to make eco-friendly and healthy eating a bit easier.

Check out Drew Kann's look into the secrets behind 's success: http://bit.ly/11tjLOh

The Uncommon approach Chicago’s own Uncommon Ground, which has two locations in town, was recently named the “Greenest Restaurant in the Country” by the Green Restaurant Association. In 2012, Uncommon Ground’s Wrigleyville restaurant claimed the title; in 2011, it was Uncommon’s Devon Street location in Edgewater that ea...