If you're wondering where to find a sweet gig, look no farther.

The elevator doors open to reveal a check-in table set before a bright red backdrop decorated with the words "The Michelin Guide 2016 Restaurants"

What better way to celebrate 20 years of turning out legions of formally trained pastry chefs and chocolatiers than with a Legion of Honor party for one of the French Pastry School’s co-founders, Sébastien Canonne?

Chocolate lovers in Chicago have a new reason to rejoice — the new Lindt Chocolate Bar at the Fashion Outlets of Chicago is opening this month.

Barry Callebaut Group has announced it has completed expansion initiatives at its Region Americas head office in Chicago.

Walk into Ghirardelli’s new Ice Cream & Chocolate Shop, located in The Wrigley Building in Chicago, you’ll be met with two stories of chocolate-y goodness.

Chicago Vegan Foods is introducing a pumpkin variety to its non-GMO Verified and gelatin-free Dandies marshmallow line.

Is there a sweeter way to celebrate prom than to make your own dress — out of candy wrappers?

The U.S. confectionery market is expected to see about $6 billion in increased sales in the next five years, and premium products are driving the growth. But the industry is growing faster globally than it is domestically and commodity costs are impacting costs from the farm to the finished product.

“We are beyond excited to launch Dylan’s Candy Bar Chicago this spring,” Dylan Lauren says.