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.”
A newsletter a day keeps the FOMO at bay.
Just enter your email and we'll take care of the rest:
Now available on your smart speaker and wherever you get your podcasts:
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 kings of artisanal cheese wear lab coats
The Cellars at Jasper Hill focuses more on farming microbes than milking cows.
Chocolate, bioterrorism and the birth of Brazilian funk
Is a plot to topple the aristocracy to blame for the collapse of cacao in Brazil?