To complete the perfect holiday dessert spread, all you need is a cake with cream. For a bit of variety, try a version with a ...

Chocolate and raspberry is a classic combination but if you’ve never tried the combination of chocolate with pomegranate, you ...

Seattle Times food writer Jackie Varriano talks about the growing artisanal chocolate making scene in Seattle and why it’s worth it to shell out $13 for a craft bar of cacao confection.

Toast the kataifi: In a large, high-sided skillet or large pot over medium heat, melt the butter. When it starts to bubble, ...

Easter eggs, the symbol of new life and rebirth, have roots in both Pagan and Christian traditions. The custom of decorating ...

A helpful guide to purchasing and working with chocolate, including an easy recipe for ganache that transforms into decadent frosting, mousse and truffles.

The menu states it plainly—they make their own pie crust and use only fresh frozen fruit, emphatically declaring “NO CANNED ...

From chocolate bunnies big and small, chocolate eggs, sponge candy, and more–Fowler’s Chocolates is busy whipping up all the Easter favorites. “If ...

Dessert is pretty much always easy to enjoy, but it's especially simple when it can be eaten without any utensils. We've got ...

Using cocoa butter as a vegan base for mousse “works like a charm” in this creative vegan lemon mousse recipe by Greens ...

The moment a knife glides through a perfect slab of freshly-made fudge at Chutters in Littleton, New Hampshire, time seems to stand still. The smooth, velvety chocolate yields with just enough ...

Chocolate lovers, don’t despair. Despite increased cocoa costs, several local chocolatiers plan to hold candy prices steady ...