A Bay Area chef practices the ancient Japanese tradition of preserving persimmons.

Citrus-pistachio brioche, and the reasons why so many restaurants have added breakfast and brunch this year.

Chewy oatmeal cookies loaded with macadamia nuts and espresso chocolate chunks. Yeah, baby!

Sea scallops with celery root-Yukon Gold puree.

Lamb with olives made with organic, grass-fed meat that also benefits open space in Idaho.

A mini version of the famous salmon tartare cornet at this past Sunday’s holiday party at the French Laundry.

A mere three tablespoons of cocoa and a heap of cocoa nibs give these shortbread cookies a huge chocolate-y taste.

Crunchy cocoa nibs, toasted pecans and a splash of bourbon make these cookies something special.

Candy cane truffles just in time for the holidays.

Ad Hoc Chef de Cuisine Dave Cruz and the one and only Chef Thomas Keller sign copies of the best-selling “Ad Hoc at Home” cookbook.

A Gentleman Jack Frost to warm you up with.

It’s a deep burgundy brown. And it’s killer to bake with.

Susiecakes to open its first Northern California branch in January. Have to wait till then to try these amazing whoopie pies.

Three top East Bay bakeries share their favorite cookie recipes.

Roy Choi, founder of Los Angeles’ phenomenal Kogi BBQ trucks, talks about the art of Korean tacos.

Chef Morimoto dishes about his upcoming Napa restaurant.

They’re tiny, but loaded with nutty almond goodness.

New Humphry Slocombe lard caramels. Yes, you read that right.

Momofuku Chef David Chang dishes with Chef David Kinch of Manresa.

A Q&A with Charles Phan about his upcoming battle on “Iron Chef America” this Sunday.

The Momofuku chef responds to the ruckus he stirred up when he reportedly dissed San Francisco’s restaurants.

Mimosas, Bellinis, and lemon meringue tart star in this rousing gospel brunch.