Snickles

Nougat and peanut caramel covered in milk chocolate.

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce.

Sainte-Maure, Basil and Fresh Herb Terrine

This terrine combines butter, cheese, and herbs for an addictive spread that tastes of spring.

Pumpkin Flan

A tasty take on the custardy dessert.

Peppercorn Ice Cream

A silky base with a pleasant, peppery punch.

Your Order Is Politically Incorrect

How to address ethically challenged eaters.

The Raisin Bran of My Fantasies

This week’s mission: British breakfast cereal with masses of fruit, and sweet, spicy spread.

Would the Dude Like It?

This week’s mission: a way to spruce up your White Russians, and a nonrotgut gin.

The Chardonnay Conundrum

It can be so good, and so very bad.

The Cocktail's Golden Mean

A quest to master the art and science of mixology.

Root of the Matter

Root beers we dig.

How to Judge Ice Cream

Jon Snyder, founder of New York’s acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

What to Drink in 2009

Anticipating a year of wine and booze discoveries.

10 Reasons Why Whole Foods Is Annoying

For example: carob-glazed doughnut holes.