Megan Giller is the author of Bean-to-Bar Chocolate: America's Craft Chocolate Revolution, the first snapshot of this new movement, with stories of the best makers in the country, unusual chocolate pairings (think beer, bread and cheese), and recipes from award-winning pastry chefs and chocolatiers. Buy it here.
Articles By Megan Giller
Food delivery apps, the pandemic and finding a new normal
How to eat safely during a public health emergency.
Dehydrated food goes from hiking to haute cuisine
“The line we’re riding is Grandma’s potpourri basket.”We have two newsletters, why not sign up for both?
Craig Kaths' intricate synth sculptures look real enough to play
Hyper-realistic cables and instruments are made possible by the plunging prices of powerful maker gear.
The best edibles don't taste like weed
The science behind flavorless cannabis.
You might want a centrifuge to make this cocktail
My adventure in mad-science mixology.
Making a pickle-infused cake, for science
How much whipping is too much whipping?
The kings of artisanal cheese wear lab coats
The Cellars at Jasper Hill focuses more on farming microbes than milking cows.
The superfans behind the Instant Pot hype
Enthusiasts are creating homemade wine, dog food and lube.
Chocolate, bioterrorism and the birth of Brazilian funk
Is a plot to topple the aristocracy to blame for the collapse of cacao in Brazil?
Geeks are using science to make the best chocolate ever
A new movement called bean-to-bar chocolate is fueled by the tech world.
