Another Excuse to Eat Chocolate

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

Chill and Enjoy

In Australian wines, it’s hot to be cool.

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

Special Moments with Grim Gruel

This week’s mission: personality-based soft drinks and microwave baked desserts.

What's Killing Australian Wine?

Jam overdose poisons a national industry.

What the Hell Is Ice Cream Soft Candy?

This week’s mission: Down-market candy gets a makeover, and a really bad idea for brand extension.

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy.

The Raisin Bran of My Fantasies

This week’s mission: British breakfast cereal with masses of fruit, and sweet, spicy spread.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

The Kitsch Value of Jimmy Dean

This week’s mission: frozen sweet-and-sour Thai food, and mini breakfast sausages wrapped in pancakes.

Marshmallow Blob Training Centers

This week’s mission: sweet cereals and sweet, sweet profits.

Lifting the Curse from the E.U.

Chef Akhtar Nawab talks about making over the formerly troubled New York gastropub.

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.

You Can't Afford This Coffee Maker

The high-tech Clover, and two affordable alternatives.

Sort of Convenient

Nancy Silverton does quick her way.