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

I’ve heard of Alexandra and Nicolay chocolates in Brooklyn, who apparently make the “Czar's” chocolates, and I also know of some Japanese confectioners in Manhattan. Do you know of any “ethnic”...

I once used confectioners sugar to make a pie crust- it turned into concrete, and the only reason I can see for it is that I inadvertently used confectioners sugar (which contains cornstarch) rather than regular powdered or...

I just can’t find the right kind of chocolate to make bonbons with. I mean French truffles, molds with hazelnut centers, all the kind of stuff I could make back home in Canada. I’m sick of only being able to find that...

Sorry, just out of curiosity I did a google search, because I didn’t realize there was a difference between confectioner's sugar and icing sugar. Every search I have found seems to say that they are the same and that either...

The craze for salted sweets.

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway.

Berkeley’s César makes this irresistible version that is spiked with blood oranges.

Trying to find a great recipe for angel food cake, and I notice that some call for only superfine sugar while others call for a mix of confectioners and granulated. Any opinions on which is best?

What if I don’t have confectioner's sugar in the house? Can I still make a decent icing? Can I put regular sugar in the food processor to make the grains smaller?

Salty Dog

Daiquiri

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