A recipe from Alice Medrich to showcase your favorite dried fruit.

Prosciutto cured the old-fashioned way and aged for an astounding 15 months for intense flavor.

A Vietnamese version of a Sloppy Joe.

Another winner from Dorie Greenspan — seared scallops in a fabulous sticky-tangy orange caramel glaze.

Who knew that Kit Kats came in so many different flavors around the world, including matcha?

Polenta that originated in Northern Italy — and takes an astounding three hours to cook.

After losing her job and after her husband lost his, too, Tammie Parnell decided to follow her dream of opening a cupcake shop.

The awesome English muffins made famous on “The Best Thing I Ever Ate” are now available through mail-order.

Have your breakfast in cookie form — cookies made with cereal to be exact.

New whole-grain pancake/waffle mixes that also can be turned into low-cholesterol versions.

The “Mexican” at ZPizza, where the crust is made with organic, whole wheat flour.

Brown sugar blondies made with the new Baked brownie mixes.

Ming Tsai’s fabulous oxtails with lemon polenta. You’ll want to make it again and again.

A modern-day version of German chocolate cake from a pasty chef who dreamed of being a heavy-metal musician.

A Q&A with Chef Grant Achatz on his new memoir and his life-and-death battle with tongue cancer.

A creamy lemon pasta made all the better with an amazing eco-friendly canned tuna.

Sprtizy new ginger ales with cane sugar and real ginger — from Chef/Restaurateur Bruce Cost.

Tender walnut cookies all dressed up with Callebaut chocolate pearls.

It looks a little like potpourri, but this is a chocolate truffle rolled in dried rose petals.

Known for its fabulous chocolate bars, Amano chocolatier now makes incredible truffles.