A hit of good salt will round out the buttery sweetness of caramel; hence, the genius of salt caramels! (By Pat Hammond)

Biting into Berkeley’s Xocolate Bar. (By Cicely Wedgeworth)

A perfect fall drink that you can also make at home. (By Eric Slatkin)

Creative stuffings and coatings take this Halloween staple to a new level.

The craze for salted sweets. (By Jessica Su)

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking. (By Aida Mollenkamp and Regan Burns)

There’s more than one way to go. (By Roxanne Webber)

The Fancy Food Show wraps up another edible spectacle. (By Kara Zuaro)

Count on these mail-order chocolates for last-minute holiday gifts. (By Roxanne Webber)

CHOW tests the best kitchen torches on crème brûlée and beyond. (By Louisa Chu)

Extra flavor without the holiday headaches.

A step-by-step journey into Alinea, one of the most talked-about kitchens in America. (By Heather Shouse)

A conversation with cookbook author Dorie Greenspan. (By Sara Dickerman)

Elvis, Metallica—everybody loves it! (By Kathryn Hawkins)

Unusual tools for scooping and presenting ice cream. (By Louisa Chu)