Hot Cocoa Hotties

We like our chocolate rich and a little bitter. Hold the marshmallows. (By Sharron Wood)

What's the Difference Between Bittersweet and Semisweet Chocolate?

They’re just labels. (By Jason Horn)

Crispiness Jihad

This week’s mission: An ice cream flavor I hadn’t tried yet and a controversial new candy bar. (By James Norton)

Booze-Flavored Munchies

This week’s mission: potato chips flavored like beer and Bloody Marys, and fancier M&M’s. (By James Norton)

What Does Beige Taste Like?

The week’s mission: bad chocolate candies, and an iced tea contraption. (By James Norton)

If It Ain't Dark, It Ain't Chocolate

The gourmet chocolate trend has spawned dark-chocolate snobs. (By Lessley Anderson and James Norton)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

The Minimalist's Dessert

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

The cofounder of Scharffen Berger chocolates left the world a little sweeter. (By Traci Vogel)

The Pioneer Woman on baking chocolate: Does it really matter? Like, really? (By Nicholas Day)

One blogger’s quest for chocolate-based holiday cheer goes unrewarded. (By Meredith Arthur)

The popular Cal-Ital restaurant in San Francisco is still one of our favorites. (By Deborah Lewis)

Cocoa nibs are the very essence of chocolate. They’re shelled, roasted cocoa beans that have been ground into little bits. You can use them in baking where you’d use nuts, to add a bit of cocoa-intense crunchiness.... (By C. Thi Nguyen)

In the future, all restaurants are Taco Bell, and all chocolate is Hershey’s. (By Miriam Wolf)

You don’t need to shell out for five-star brands. (By Sarah Perry)