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You heard it here, from James Beard Award-nominated chef Matt Jennings

In the December issue our Editor in Chief revealed that his brother has an underground hot buttered rum company. Here's the full story.

They still satisfy the craving, we promise

Kris Kringle's got a lot on his cookie plate. So we're lookin' out for the big guy

We find out if this classic condiment is better from the jar

Including tortillas! For making pizza!

One third of the rap trio Das Racist acquaints us with the good stuff, the gross stuff, and the coconut cream pies that make up a touring musician's diet.

Try to make it out of these heavenly spots without dropping a ton of cash. We dare you.

...and turned down an offer to be the White House chef for JFK.

Sheer deliciousness plus the ability to amuse and entertain no matter which football team is winning

Sometimes the gnarliest fruit can make the most delicious preserves

We put this kid-friendly side dish to the test

If you're really excited about fall, you'll put squash on your face

An exhibit of her manuscripts--opening today in New York--features her recipe for coconut cake

These repugnant candies should do the trick (or treat)

This breakfast staple might just be better from a box

The Chew's resident expert on eating well whips up a mean salad, but her last bite on earth would be German chocolate cake.

Success guaranteed!

Will anyone notice the difference?

First things first: It's not called a Stein.