this is really a new trend, but I like the increased visibility of varietal chocolates. If I want chocolate, I’ll generally just go down to De Laurenti’s and pick up a couple bars of Domori chocolate to bring home to...

This week’s mission: single-origin candy bars.

The gourmet chocolate trend has spawned dark-chocolate snobs.

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets.

The craze for salted sweets.

This week’s mission: pseudo-elegant frozen pastry bites, and Wheat Thins with more fiber.

From bad spinach to exploding lattes: The tastiest moments of 2006.

Holiday brews cheer the American beer market.

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

A bar convention dips to the lowest common denominator.

What we learned at Madrid Fusión.

In honor of its 50th year, Bon Appétit muscles in with a heavy tome.

A conversation with cookbook author Dorie Greenspan.

What to cook for the dog that eats everything.

A week’s worth of eating in Spain, at Madrid Fusión 2008.