shnigglebob loves the gai don go, or egg sponge cake, at Golden Gate Bakery. It’s a vaguely cone-shaped yellow cake wrapped in parchment, light and soft and almost sticky. (By C. Thi Nguyen)

Get the most for your money. (By Roxanne Webber)

Pro kitchen tools for the home chef, all under $10. (By Nick Czap)

He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives. (By Roxanne Webber)

Red bean, taro, and chestnut delights. (By Sarah Perry)

Sweetened chestnut puree, sold in tins and jars and usually imported from France, is a luscious ingredient. Here are some great uses for the stuff: ... (By C. Thi Nguyen)

Local specialties include shrimp fritters and spicy grilled chicken ceviche. (By Sarah Perry)

Foods have changed. Take, for instance, the humble Twinkie. (By C. Thi Nguyen)

Chocopologie is a newish cafe and sweet shop from master chocolatier Fritz Knipschildt, so, naturally, the chocolate is quite fine. ... (By C. Thi Nguyen)

Check out the recipes to eat like a president. (By Kate Ramos)

Two scoops of mashed potatoes, roast beef, gravy, cheese, and a cherry tomato on top! (By Kara Zuaro)

Lemon pudding cake and lemon pie. (By Caitlin McGrath)

Diamond Bakery makes an excellent loaf of challah, just don’t go when you’re in a rush. Even if you pre-order, it can take well over an hour just to pick up your order during the holidays, says PaulF. ... (By C. Thi Nguyen)

Expats lured by downscale and upscale favorites. (By Mark Hokoda)

As Manhattan’s ever-shifting Chinatown creeps north and east, it leaves a trail of bao and buns. (By Mark Hokoda)