Have not jumped on the chocolate connosieur trend, and cannot claim very discerning taste buds (too much sriracha sauce on turkey sandwiches as a kid) but have received mdc as gift a couple times lately, and found it somewhat......

Starbucks, just because it’s a giant chain and I try to patronize Tully’s or Peet’s instead, or various independent neighborhood places. But Starbuck’s has this new Chantico Drinking Chocolate beverage, and...

Spread it on really dark chocolate! My Mom sent me a jar of Nutella, which I find almost too sweet to eat by the spoonful, but combined with the 99% unsweetened chocolate bar that is almost too bitter to eat plain, it’s...

Tell me I’m not crazy, I’m not alone! My whole life I’ve wondered if this global (or at least Western) chocolate obsession wasn’t maybe a conspiracy to make me feel like the ultimate outsider? I’ve...

What will we be eating in 2007? Industry insiders have come up with a hot sheet of culinary trends.

The Chicago Tribune reports on the awesome new trend of restaurants’ giving diners free stuff to take home at the end of their meals.

I’m going to have to buck the trend here... I got my pack about a week ago, and tasted them with friends this weekend. None of us listed the Aztec Chocolate as a favorite, though it made a couple of #2 slots. Over-all, it...

The Fancy Food Show may have wrapped up last month, but sights, smells, and tastes remain embedded in attendees’ sense memories.

The Kitchen Sisters investigate the background of the Frito.

Recommendations in hand, one intrepid Chowhound samples many, many desserts.

Who’s up for a Dirty Bomb or a WMD? The Iraq War inspires new tails.

Scented jeans, stinky wallpaper, and other weird new fragrant products.

Communal restaurant tables provide a place to satisfy your social skills as well as your palate.

The Fancy Food Show wraps up another edible spectacle.

Dessert Trends is fantastic. They have a wide variety of cakes and pastries. Their address is: Dessert Trends Bistro Patisserie 169 Brunswick Avenue (at Harbord) (416) 916-8155 I had chocolate terrine there on Wednesday. It was...