Birthday Butchery

Help! I'm not cut out for cake-cutting.

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

What Shame Looks Like

This week’s mission: diet-friendly coffee cake bites, and rainbow-medley Tic Tacs.

Are Whole-Wheat and All-Purpose Flour Interchangeable?

Only if you want dense cakes and cardboardy pie crusts.

Special Moments with Grim Gruel

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

Marshmallow Blob Training Centers

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

It's War

Episode 11: Not just <i>Top Chef</i> restaurant wars, but personality wars too.

Enough with the Workplace Candy!

Is it OK to tell people to stop bringing in sweets?

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups.

Scent-Free Dining

Whether or not to wear perfume to restaurants.

The Minimalist's Dessert

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

Are Brown and White Sugar Interchangeable when Baking?

If you can be a little flexible about the texture of your baked goods.

The Rise of the Salt Tooth

The craze for salted sweets.

The Savvy Wedding

Lessons learned and secrets revealed: An insiders' guide to food, booze, gifts, and more.

Sensitive New Age Cocktails

Does a happy bartender make a better drink?