A new wave of confections are harnessing the ancient pairing of fungi and cacao (without the hallucinogenic effects).
Category: Candy
-
The Sweets Shop in Queens That Evokes an Old-World Confectionery
Aigner Chocolates has been making all its own treats for the past 93 years. Now it’s in full spring holiday mode, beckoning locals with toffee matzo and three-foot-tall Easter bunnies.
-
In Japan, One-Bite Works of Art
The New York Times – Fashion & Style:A confectioner in Kyoto creates her own recipes for the sweets known as wagashi.
-
Did Valentine’s Day Start as a Roman Party or to Celebrate an Execution?
The New York Times – Fashion & Style:Regardless of its origin, it’s a big deal now. An expert on the evolution of human sexuality says you have to “get out there” to make the holiday work for you.
-
Maya Rudolph’s Super Bowl Challenge: Make M&M’s Sweet Again
The New York Times – Fashion & Style:Unpopular companies and brands in trouble go with a strategy of hiring a likable celebrity and hoping for the best. But they might be better off with a puppy.
-
Bob Born, Who Brought Marshmallow Peeps to the Masses, Dies at 98
The New York Times – Business:By mechanizing and greatly expanding production, he made the gooey yellow chicks an Easter favorite and a pop-culture phenomenon.
-
How M&M’s Found Itself in the Culture Wars
The New York Times – Business:The candy brand announced that Maya Rudolph would replace its promotional cartoon characters, which have been the focus of a partisan backlash.