Another Excuse to Eat Chocolate

This week’s mission: single-origin candy bars. (By James Norton)

Chill and Enjoy

In Australian wines, it’s hot to be cool. (By Jordan Mackay)

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world. (By Jason Krause)

Special Moments with Grim Gruel

This week’s mission: personality-based soft drinks and microwave baked desserts. (By James Norton)

What's Killing Australian Wine?

Jam overdose poisons a national industry. (By Jordan Mackay)

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. (By James Norton)

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. (By James Norton)

The Raisin Bran of My Fantasies

This week’s mission: British breakfast cereal with masses of fruit, and sweet, spicy spread. (By James Norton)

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine. (By Aida Mollenkamp)

The Kitsch Value of Jimmy Dean

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

Marshmallow Blob Training Centers

This week’s mission: sweet cereals and sweet, sweet profits. (By James Norton)

Lifting the Curse from the E.U.

Chef Akhtar Nawab talks about making over the formerly troubled New York gastropub. (By Sadie Stein)

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008. (By Aida Mollenkamp)

You Can't Afford This Coffee Maker

The high-tech Clover, and two affordable alternatives. (By Louisa Chu)

Sort of Convenient

Nancy Silverton does quick her way. (By Sara Dickerman)