The Minimalist's Dessert

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets. (By Jessica Su)

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

Sweetened chestnut puree, sold in tins and jars and usually imported from France, is a luscious ingredient. Here are some great uses for the stuff: ... (By C. Thi Nguyen)

Masterly confections at Brooklyn’s Mansoura. (By Mark Hokoda)

Vosges proves that even chocolate can be improved by bacon. (By Mark Hokoda)

Nonpareils are the teeny sugar balls used to decorate cookies. Here are some <a... (By C. Thi Nguyen)

The malt in Guinness Stout is said to intensify the flavor of the chocolate in these brownies. (By Caitlin McGrath)

SoHo chocolatier branches out to a Midtown bank. (By Mark Hokoda)

It’s simple to peanut butter-up standard Rice Krispies treats: just add a hefty spoonful of peanut butter to the melting marshmallow and butter mixture–anywhere from 1/3 to 2/3 of a cup–and stir until smooth,... (By C. Thi Nguyen)

A Russian reporter finds out the hard way that it can be extremely difficult to “buy local,” even when local is defined as “Russian.” (By James Norton)

Just in time for the cruelties of winter (or, heck, late fall) Cook’s Country presents a killer recipe for hot chocolate. (By James Norton)

Hounds say low-fat hash browns and brownies. (By Caitlin McGrath)

There are plenty of options beyond plain old pie. (By Caitlin McGrath)

Vegan cupcake baker (and tattooed punk rock enthusiast) Isa Chandra Moskowitz rises to the top of the New York Times’ hot list. (By Stephanie Rosenbaum)