- Isaac Mizrahi is now hawking plaid cheesecakes for QVC. — Women's Wear Daily
- Did Gourmet magazine die by trying too hard to be all things to all people? — Los Angeles Times
- One Brooklynite re-creates the famed St. Louis gooey butter cake. — New York Times
- The economy hasn't quelled America's appetite for luxury foods. — San Francisco Chronicle
- The science behind how gelatin works. — Boston Globe
- Look forward to enjoying new cocktail classics. — Washington Post
- Restaurants have a new way to cut back: Re-creating recipes to conserve on ingredients. — Wall Street Journal
Source: Getty
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