Featured in chocolate
Turn ordinary chocolate into a glimmering, iridescent treat
Bend light to your will, and feast.
Climate change is coming for Indonesia’s cocoa farms; candy companies aren’t helping
Sustainable strategies designed to help local farmers might do deeper damage.
This candy scientist says her job is pretty sweet
Daniele Bwamba has a job at Hershey that most kids would kill for—designing new candy flavors.
How to temper chocolate—even in hot weather
Don’t lose your cool.
How much chocolate would you have to eat for it to kill you?
Death by chocolate is only 7,084 Hershey kisses away.
Cacao growers are bugging out about our chocolate supply
Could an itty-bitty pollinator be the problem?
Instant hot cocoa is a starchy disaster. Here’s how to make your own.
Swiss Miss is just a miss.
A food scientist breaks down the thermodynamics between marshmallows and hot chocolate
The most important question: Do marshmallows cool down or heat up the drink?
This pecan pie combines chocolate and bourbon in the most decadent way
For New Orleans chef Kelly Fields, it isn’t Thanksgiving without a slice of this rich, boozy pie.
Here’s how much a chocolate bar made without child labor would cost
A new study lifts the wrapper on the cocoa industry.