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Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze

Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze

| October 31, 2013 | 0 Comments

The food mash-up craze — combining two (or more) items into one — has very nearly run its course. Here are some of the most popular food mash-ups.

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5 Bites: Dollars to Delicious Doughnuts in the East Bay

5 Bites: Dollars to Delicious Doughnuts in the East Bay

| October 30, 2013 | 4 Comments

Whether you want fancy or no-frills, the East Bay’s got a doughnut for you. Here’s five of my favorite places where I get my fried dough fix.

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DIY Your Halloween with Homemade Candy Corn

DIY Your Halloween with Homemade Candy Corn

| October 25, 2013 | 2 Comments

Candy corn doesn’t have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.

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Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video

Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video

| September 28, 2013 | 0 Comments

Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.

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Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

| September 24, 2013 | 0 Comments

On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves – Classic Chocolate Truffle. Find out how to participate!

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Forget Cronuts: London’s ‘Townies’ Take on Hybrid-Dessert Craze

Forget Cronuts: London’s ‘Townies’ Take on Hybrid-Dessert Craze

| August 21, 2013 | 0 Comments

While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.

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5 Bites: Get The Scoop On East Bay Ice Cream

5 Bites: Get The Scoop On East Bay Ice Cream

| August 13, 2013 | 3 Comments

Check out this list of newer ice cream spots in the East Bay that draw upon organic, seasonal and sustainable ingredients.

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Can Chocolate Boost Brain Health? Don’t Binge Just Yet

Can Chocolate Boost Brain Health? Don’t Binge Just Yet

| August 8, 2013 | 0 Comments

A study that seems to suggest a daily cocoa habit helps aid the brain doesn’t actually tell us much. But don’t fret, chocoholics. Other research offers more promising evidence of the health benefits of chocolate.

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The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants

The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants

| August 7, 2013 | 1 Comment

Cronuts (or CroNots) have finally made their way to the Bay Area — and it turns out they were, secretly, already here. We do a taste test and tell you where to get the sweet treats before the craze passes.

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Cobbled Together: American Fruit Desserts

Cobbled Together: American Fruit Desserts

| August 7, 2013 | 1 Comment

The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you’re cobbling it together. If the shoe fits, wear it.

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Move Over, Dippin’ Dots: 5 Futuristic Ice Creams

Move Over, Dippin’ Dots: 5 Futuristic Ice Creams

| August 1, 2013 | 0 Comments

Ice cream has come a long way since Dippin’ Dots emerged in 1987. From edible wrappings to foie gras flavors, innovators are shaking up the traditional dessert.

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McConnell’s Ice Cream: Handcrafted in California

McConnell’s Ice Cream: Handcrafted in California

| July 23, 2013 | 1 Comment

A 70-year-old California ice cream company is growing its delectable product line. McConnell’s Fine Ice Creams has new owners as well as a master ice cream maker on staff (a rare feat) and continues to use ingredients like Guittard and Valrhona chocolate, as well as organic cage-free eggs.

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Bonjour, Marina: Le Marais Bakery Opens on Chestnut Street

Bonjour, Marina: Le Marais Bakery Opens on Chestnut Street

The Marina gets a taste of France with the opening of the new Le Marais Bakery. See what Stephanie Rosenbaum thinks about their croissants, and find out the sweet plans that owner Patrick Ascaso, baker Justin Brown, and pastry chef Phil Ogiela have in store.

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The Science Of Twinkies: How Do They Last So Long?

The Science Of Twinkies: How Do They Last So Long?

| July 10, 2013 | 0 Comments

When Twinkies hit the stores again on July 15, they’re shelf life will be nearly twice as long as it used to be: 45 days. (We were surprised it wasn’t longer.) There’s a whole lot of food science employed to help the creme-filled cake defy the laws of baked-good longevity.

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