CRITICS’ CUPBOARD: Oreo Dulce de Leche The Canton Repository Limited edition flavor 13-oz. package Priced same as regular Oreos Saimi Rote Bergmann: If you like maple-frosted chocolate doughnuts, you’ll probably enjoy the newest offering from Oreo. If, l Sweet! Calgary Sun TORONTO — What’s the secret behind Cadbury chocolate? Bon Appetit marks 50 years with a look back NorthJersey.com LOS ANGELES -- Bon Appetit is 50 years old, and Barbara Fairchild, the magazine's editor in chief, is celebrating. Bon Appetit celebrates half-century by looking back Contra Costa Times Bon Appetit is 50 years old, and Barbara Fairchild, the magazine's editor in chief, is celebrating. She played hostess during September at a splashy series of events called the "Bon Appetit Culinary and Wine Focus Beverly Hills": a rooftop dinner at Raffles L'Ermitage hotel; a grand tasting of dishes from 50 chefs at the Beverly Hilton, plus wine and cheese tastings and a poolside cocktail party Batter's up San Angelo Standard-Times Newly chic though they are, appearing on an ever wider range of social scenes, cupcakes are still their disarming little selves under all the fancy frosting and avant-garde garnish. How sweet it is! Toronto Sun Famed chocolate company celebrates a century of success Best Recipes Los Angeles Daily News What makes a "best" recipe — and who gets to decide the best? Two recently released books give their takes on the theme: "The 150 Best American Recipes" edited by Fran McCullough & Molly Stevens (Houghton Mifflin Co.; $30) is filled with an outstanding collection of recipes culled from more than 1,000 contenders from various sources — famous chefs, newspapers, magazines, radio, television, Going pro Our food editor gets a taste of what it's like to be a chef Deseret Morning News "I'm starting to think that being a pastry chef is all about covering your mistakes," confided Debbie Moose, a North Carolina cookbook author and newspaper columnist. Cavalcade of cupcakes Daily Record The cupcake is a classic, let's face it. An unsung favorite for eons, in recent years it has hit the culinary pop charts, even the art scene. The sugary little darlings have become big business, but they still retain their cozy place in our hearts. From Chocolate to Rice, Puddings Have Come a Long Way Hollister Free Lance If you ever watch British sitcoms on television or read British fiction, you know that over there they call dessert "pudding." It doesn't matter what the dessert is, the sweet that follows the main part of the meal is pudding.
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