When I was a child, little teasing bits of my mom's holiday toffee would show up in my normally sugar-starved lunch bag during the last week before school let out. Then, during our annual Christmas Eve tamale party, huge plates of the stuff would appear, shards of toffee piled high like poker chips.

Years later, when I brought the sweet-toothed man who would eventually become my husband to his first tamale party, I am certain it was the tower of toffee that sealed the deal. More

Yesterday, Kitchn reader Caytie asked about small party favors for Thanksgiving dinner. These DIY cornucopia are one simple way to send your guests away with a little something: More

We’ve been searching high and low for something to replace the corn syrup called for in some of our favorite baking recipes. Something less processed, without high fructose corn syrup, and ideally, easy to make at home. We've finally found it. More

The big night is upon us. Many of us have either stocked up on Halloween candy to hand out to the trick-or-treaters or plan to take our own little ones from door to door tomorrow night. More

There may be some things more pleasurable than biting into a homemade marshmallow so fresh that it’s like nibbling on a cloud, but we can’t think of many. Dunked in cocoa, toasted over a fire, or secretly eaten too close to dinner, these marshmallows are a treat worth savoring. More

It's that time of year again when you find yourself with way too much Halloween candy around the house. I'm not sure how this manages to happen before Halloween, but between bags of candy around the office and candy sales at the grocery store, I find myself snacking on the stuff all hours of the day. One (slightly dangerous) solution: combine the candy to make a super bar! More

About halfway through last week’s post on almond-rich bostock, we realized that we were getting frangipane and marzipan confused. In fact, we’ve been getting them confused for years. Since they both use almond paste and have similar-sounding names, we’re guessing we’re not alone! More

This week is all about French cuisine, and maybe it’s just us, but the first thing that comes to mind is all the ways the French use chocolate. Chocolate pastries, chocolate candies, chocolate anything. The fall and winter entertaining season is also just around the corner, so we thought a roundup of all our best chocolate tips, techniques, and recipes was in order! More

Mallomars. The name alone is almost enough to trigger a blissful sugar coma. This confection of graham cracker and marshmallow, dipped in chocolate, is a seasonal item from Nabisco and only available in the colder chocolate-friendly winter months. Which means that those of us who need a mid-year fix are forced to look elsewhere for sugary satisfaction — like our kitchens. More

If you've ever traveled to the South of France or had the good fortune of trying the local confection Nougat de Montélimar you know that once you take a bite of that chewy bar filled with the heady taste of honey and the crunch of roasted pistachios and almonds, you're hooked. More