You’ll never be able to tell there’s zucchini hidden inside this delicious chocolate cake. Zucchini's built-in moisture makes this recipe foolproof.
Tahini is creamy with a slightly thinner consistency than peanut butter. My favorite application is in a sweet recipe like this one.
My double chocolate banana bread has become a favorite in my household. I decided to try the recipe with another one of my favorite ingredients: peanut butter.
A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.
I’m going to be honest with you: these muffins are borderline cupcakes.
A bumper crop combined with a fall in the global demand for chocolate and a dip in cocoa prices are hurting Ivory Coast cocoa farmers.
Cocoa plantations in Puerto Rico were wiped out centuries ago. Now, local pride and the sheer love of chocolate are bringing back local cocoa.
From the time of the Aztecs, chocolate has been seen as an aphrodisiac, but it took many centuries for it to become the taste of the love holiday.
An enterprise-minded ecologist from England is helping endangered brown-headed spider monkeys in Ecuador by connecting their preservation to high-end chocolate.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
Ignacio Alvarez's Biscochitos are flavored with anise and served with chocolate dipping sauce.
Chocolate lovers may agree cocoa is the food of the gods, but how strong is the evidence that it boosts heart health?
Chef David Tallent now spends his work days in a different kind of kitchen. Cold weather growing takes some ingenuity. And, chocolate for dessert.
No need to go out for dessert. Make this restaurant-quality treat today and enjoy it after tomorrow's dinner.
Some big food companies, like Mars, are becoming increasingly vocal advocates for action on greenhouse gas emissions.
These doughnuts may be vegan and gluten-free, but they still taste deliciously decadent.
If you find yourself in the Willamette Valley of Oregon, be sure to stop by Briar Rose Creamery to try their goat cheese truffles.
I can change the flavor of my granola as much as I like, and I control the ingredients completely. After about five months of eating it, I’m not sick of it yet.
Here is a guide to choosing, tasting and appreciating chocolate -- no frills, no add-ins.
Demand for cocoa is much steeper than growers can keep up with, but reports of chocolate's doom have been greatly exaggerated.