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It's technically been Fall for several weeks now, but weather-wise in the Bay Area, it's still Summer all around. For Northern California dwellers, it's easy to be seasonally confused, staring at pumpkins, Halloween candy, and Thanksgiving newsstand covers while wearing shorts and flip-flops.

In this transitional period, I'm a big fan of provisions that delicately toe the line between late Summer and early Fall — dishes like slow-cooker braised chicken with early girl tomatoes, or this scotch whisky cocktail recipe I recently discovered. Its orange dreamsicle-like front notes remind me of the last season's dog days.

At the same time, cinnamon and warming scotch finish remind me of Fall's impending arrival. Keep reading for a cocktail recipe that works between seasons.

I recently heard a chef call sweetbreads overrated, and I couldn't agree more. While I'm not opposed to eating offal, I simply don't love this bovine bit in particular. Yet I've always wondered one thing about the ingredient in particular: How did it get its name?

Although the answer isn't definite, the book FYI: Does Size Matter? 15 Questions We Aren't Afraid to Answer lends an important clue. In 1578, the word appeared in the book The historie of man. It read: "A certaine Glandulous part, called Thimus, which in Calues...is most pleasaunt to be eaten. I suppose we call it the sweete bread."

That explains why, the first time I witnessed the word sweetbreads being used, I mistakenly thought they were dessert or breakfast breads. Did you ever fall into the same trap?

Got a burning question? Join the Burning Question group in the YumSugar Community! It's your place to post the most pressing questions about the culinary world.

Source: Flickr User jasonlam

This could be more evidence that bottled fresh juice is the biggest thing since sliced bread: rumor has it that Starbucks is getting into the juice bar biz.

Coffee chain CEO Howard Schultz has reportedly hired the longtime manager of Manhattan juice bar Liquiteria to train staffers on the art of juice in Starbucks's Seattle headquarters. This all makes sense, considering Schultz hinted at Starbucks entering "entirely new categories" earlier this season.

With offerings like green juice setting back sippers anywhere from $8 to $11, this rumored venture, if true, could prove to be even more lucrative for the company. Would you buy freshly squeezed fruit and vegetable juices from a chain like Starbucks?

This Halloween, we're skipping tricks in favor of lots and lots of treats. Introducing our Best Candy of All Time bracket, a tournament-style competition to settle the sweet score once and for all. We've selected 64 of the most beloved candies, and we need your help to pick the winner.

So head to the bracket and go through the first-round matchups by picking your favorite candy each time. Once you've done that, we'll take your favorites and pair them against each other until there is only one winning candy left!

And how's this for a sweet ending? Just for playing, you'll be entered to win a year's supply of candy from Dylan's Candy Bar. To enter, complete your bracket and enter your email address by midnight PDT on Friday, Oct. 28. We'll reveal the results on Halloween! Click here for official rules. Play the bracket now!

• Are you offended by OFC, China's Obama Fried Chicken restaurant? — Delish
• Now Top Chef is launching a magazine! — Eater
• Why some countries have social problems with alcohol and not others. — BBC News
• Oh no he didn't: Jonathan Sawyer makes matzo ball ramen. — The Daily Meal
• Every Day With Rachael Ray magazine gets bought and sold. — Grub Street NY
• Ten party dips that'll score every time. — Real Simple
• Celebrate Autumn's harvest with this full-on Sukkot feast. — Saveur
• You've heard of rose wine, but what about orange wine? — Food Republic

Source: Weibo User binson

Japanese gets creative with this high-concept dish of sea urchin, shrimp, salmon roe, quail egg, and fermented soy that Yoo Eatz recently discovered.

Oishiiiiiiii!! A few months ago, I grabbed drinks and dinner after work with a good friend at Hecho. We were intrigued by the restaurant's izakaya-meets-tequila bar concept, and we were not disappointed. The highlight of the meal was a dish called bakudan, meaning "bomb," and boy was it an explosion of flavors. The artfully constructed dish contained uni (sea urchin), amaebi (raw shrimp), ikura (salmon roe), uzura (raw quail egg), and natto (fermented soy bean) that you briskly stir into a delicious soup, roll up in a rectangle of roasted nori, and munch away for a beautiful bite of the sea.

Hoping to expand your palate? Check out her blog for more adventurous eating — then share your creations with us in our Savory Sights community group!

This Halloween, we're skipping tricks in favor of many, many treats during our first-ever Best Candy of All Time bracket! From Almond Joy and Baby Ruth to Skittles and Sour Patch Kids, we've selected 64 of the most beloved candies, and we need your help to pick the winner! Start by clicking above, and go through the first-round matchups by picking your favorite candy each time. Once you've done that, we'll take your favorites and pair them against each other until there is only one winning candy left. At the end of the month, we'll tally up your votes and crown our ultimate candy. Plus, when you finish voting, you'll have the opportunity to enter to win a year's supply of candy from Dylan's Candy Bar. What are you waiting for? Play now!