While Yum was into Tyler Florence's kitchen essentials, I was more interested in the cocktail — or should I say mocktail, it was nonalcoholic he was pouring. The refreshing beverage was a mixture of cranberry juice, ice, and sparkling apple cider. This cool and delicious concoction is perfect for the upcoming holiday season. Although you do need a blender, it's so easy to make that you could even get the kids involved. To get the technique for Tyler's festive slushie-like mocktail, read more

Yesterday, I dropped by a Macy's Culinary Council event to see Food Network star Tyler Florence. He was kicking off the tour for his two latest books, Stirring the Pot and Dinner at My Place. He talked to a packed audience about his recent move to California, his upcoming plans in the television, wine, and restaurant industries. My favorite part of the discussion, however, was when Tyler talked kitchen essentials.

"I can cook a meal on the top of a car in a junkyard," he declared. He believes anyone can cook with seven essential kitchen tools:

1. Skillet, for omelets and eggs
2. Saucepan, for soups and sauces
3. Larger pot for cooking steaks, tenderloin, and pork chops
4. Chef's knife, for cutting meat and vegetables
5. Paring knife, for cutting fruit and smaller items
6. Bread knife, with serrated edges
7. Cutting board, for all purposes

Not only were Tyler's tips helpful for those who are new to cooking, but he also demonstrated that one doesn't need to have a bunch of fancy tools to cook a fabulous meal. Are your kitchen essentials the same as Tyler's?

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I was surprised that several of you have never tasted deep-dish pizza, so I found this shortcut recipe to share. Although it's simple enough to make at the end of the week, it's delicious and filling. The traditional heavy tomato sauce is replaced with a mixture of sun-dried tomatoes, radicchio, mozzarella, and Parmesan cheese. If you dislike this combination of toppings, get creative: Italian sausage and garlic, or pancetta and mushrooms would be scrumptious.

To learn the technique, read more

Skulls and spiderwebs set the tone for a chic Halloween dinner. Cover the table with a black satin tablecloth and run a spiderweb print runner down the middle. Set the table with contrasting white square plates and place vampire teeth place card holders in the center of each plate. Make bloody candles and stick in black candelabra. Skull votives will glitter from afar, so set on shelves and windowsills.

Serve the cocktails in simple, clear glasses, so the eyeball ice cubes are clearly visible. Cover the chandelier and windows with stretchable spiderwebs. A vibrant bouquet of orange roses adds a splash of color.

Considering most people can barely leave chocolate untouched for a week, it's amazing that one set of chocolates has been around for over a century. This box of chocolates pictured above hails from St. Andrews, Scotland, and was made especially to commemorate the coronation day of King Edward VII on June 26, 1902. Although the king died just eight years later, the chocolates survived — 106 years, to be exact.

Martha Greig, the original recipient of the confections, passed down the chocolates to her daughter, who later gave it to her daughter, Freida McIntosh. McIntosh has turned the chocolate, along with its collectible box, in to the St. Andrews Preservation Trust. It is considered a contender for the title of world's oldest chocolate.

I'm amazed that someone had the willpower to preserve the chocolate's historical significance, rather than succumbing to immediate temptation. Do you consider this an amazing artifact, or do you think it ought to be headed for the wastebasket?

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• A blast from the past: the first McDonald's commercial. — A Hamburger Today
• Save cherished wine labels with this wine label lifter. — Coveiter
• The top 10 weirdest food Halloween costumes. — Endless Simmer
• Want more weird Halloween stuff? Check out these crazily carved pumpkins. — TheEpi-Log
• Ten organic beers worth sipping. — Forecast Earth
• How to properly steep tea. — Chow
• Everything you need to know about pomegranates. — The Kitchn

Photo by Kathryn Hill

Two months ago, we reported the end of restaurant chains Bennigan's and Steak & Ale. Well, we've just learned that they're coming back to life! Private equity firm Atalaya is buying the two brands and their trademarks. It will partner with the Bennigan's franchises still standing to grow business, as well as try to reopen company-owned Bennigan's locations that closed after the bankruptcy.
The Steak & Ale brand closed in its entirety during bankruptcy, but Atalaya intends to leave the option open in the future for franchisees to open independently-operated Steak & Ale restaurants.

According to Atalaya managing director Joel Holsinger, the key to success this time around will be the new menu that's being developed: it will focus on quick pub fare, such as sandwiches, burgers, onion rings, and booze.

While I haven't been to a Bennigan's or Steak & Ale in years, some of you must be excited to hear about your Bennigan's potentially reopening. Do you think the menu overhaul will make the chain profitable again?

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