Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.
Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there’s no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They’re not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.
We have the chemical menthol to thank for the wonderful mouth-feel of peppermint. Scientists now know that menthol fools the brain by activating receptors involved with sensing cold.
After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.
Homemade valentines don’t have to be made exclusively from chocolate. This year, try making your own conversation hearts—they’re fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.
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.
Making a candy dispenser head that looks just like you is pretty cool in its own right. But some people are taking 3-D printers much further, using the new technology to spit out actual food, like chocolate — and maybe one day, raw meat.
Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They’re scarily delicious!
I love fresh squeezed juice. It’s one of Sunday’s little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven’t gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right?
Get a retro sugar rush at Powell’s Sweet Shoppe. Sugar coated nostalgia in candy you remember from your childhood (from Boomers to Millennials) and even turn of the last century tasty treasures from Abba-Zabba’s to Zotz.
Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.