The Physics of Eating Candy

Austrian physicists find that a single piece of candy can be enjoyed for a long time (up to nearly half an hour) as it dissolves linearly instead of exponentially.

Breaking Bad Candy

Enjoy your own (methylene-free) batch of Walter White's "blue glass."


The Chocolate Taster Who Tasted Too Much

After Angus Kennedy, Britain's "Chief Chocolate Taster," was warned his cholesterol level was becoming "dangerously high," he was forced to give up chocolate and his career.


Cakes Get Real

These hyper-realistic cakes will blow your mind.


New Books: People's Pops

PeoplespopsThe gourmet ice pop trend continues with a new book, People's Pops, by Nathalie Jordi, David Carrell, and Joel Horowitz (the team behind the New York City pop business of the same name), due out this June.

People's Pops follows on the heels of last summer's Paletas (also published by Ten Speed Press) with 55 recipes for pops and shave ice arranged seasonally and by ingredient, from spring (think rhubarb and elderflower or cucumber and violet) to autumn (cranberry and apple or pumpkin pie with whipped cream).

The recipes are interspersed with mouthwatering ice pop porn and tips on everything from how to make and serve the pops to starting your own pop business if you are so inspired.


Sweet Shrooms


Life-size chocolate-filled mushrooms capped in organic fair trade chocolate and encased in a vanilla candy shell are shaped to mimic the contours of real shiitakes.

Three mushrooms, made to order, for $32 at andiespecialtysweets.


Weird Food: World's Strangest Desserts

Travel + Leisure rounds up the world's weirdest desserts.


FDA: Black Licorice Could Be Bad for Your Health

BlacklicoriceJust in time for Halloween, there's a new warning from the U.S. Food and Drug Administration (FDA) about the dangers of black licorice. If you’re 40 or older, eating two ounces of black licorice a day for at least two weeks could cause an irregular heart rhythm or arrhythmia.

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Stracciatella Ice Pops

Icepop Another ice pop post? The frozen treats seem to be turning up everywhere this summer, and, yes, here's one more pop paen.

The edible appeal of ice pops is obvious, but they're also easy to make. Unlike homemade ice cream, you don't need to keep an ice cream machine insert pre-freezing in the freezer, and (for most recipes) you don't even need to pre-chill the base. This is expecially true of fruit pops. Except for the freezing time, they're an almost spontaneous treat.

I've been making a number of fantastic ice pop recipes from Fany Gerson's Paletas, including lime-infused watermelon pops, blackberry pops, and almond-enriched Mexican chocolate pops.

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Delivering Chocolateness with Less Chocolate

With cocoa prices spiking, food manufacturers are coming up with solutions like "micro-size" chocolate drops that deliver "chocolateness" with less chocolate content in goods like muffins and baked foods.