Dandelion Chocolate

Stunning flavors from a purist bean-to-bar chocolate maker

The continued evolution of the bean-to-bar and new American chocolate movements seems to have spawned bars that range from tasty to grainy. A growing outfit out of the Bay Area has quickly gained a loyal following for their products, which are made with a purist philosophy that has yielded delightful flavor and texture. Dandelion Chocolate was founded by Cameron Ring and Todd Masonis as a …

Ripe

Seasoned food writer Nigel Slater presents an ode to fruit

In follow-up to “Tender“, his dedicated volume on vegetables, London-based food writer Nigel Slater turns to the fruit section of his garden in “Ripe“. The beautifully photographed tome serves as a comprehensive primer on 23 types of fruit and a collection of more than 300 recipes, but most importantly, reads like an alphabetically organized love letter to each and every variety, from apples and apricots …

A.I. Selections

Beauty through balance in a sommelier's portfolio of small-batch wines

Acid Inc. may suggest an illicit obsession, but for sommelier David Weitzenhoffer and his partner Laura Supper, the name (professionally called A.I. Selections) relays their passion for wines higher in acidity—a key component for an exceptionally well-paired meal. “You can feel acidity in wine usually as that sort of prickling sensation toward the front of your tongue,” Weitzenhoffer explains. “To me acidity does several things …