A blogger recently accused Mast Brothers of using industrial chocolate in their bars when it first started, contradicting the chocolate company's bean-to-bar narrative.
Andrew Burton/Getty Images
Author Joan Morgan says Beurré Superfin is one of her favorite pears. It's "truly delicious: very buttery, juicy, cream to pale yellow flesh, intensely rich with plenty of sugar lemony acidity," she writes in The Book of Pears.
Courtesy of Joan Morgan
Stephanie Deutsch's mother hailed from Long Island where she grew up eating oyster stuffing. Her father was from Texas and loved this cornbread stuffing, which the family continues to make.
Courtesy of David S. Deutsch
Kenji Lopez-Alt is managing culinary director of Serious Eats, author of the James Beard Award-nominated column "The Food Lab," and a columnist for Cooking Light. His first book is The Food Lab: Better Home Cooking Through Science.