Most Philadelphia-area candy companies make chocolate Easter eggs filled with coconut, buttercream, marshmallow and peanut butter. But only S. Zitner Co. makes the addictively delicious toasted-coconut-and-dark-chocolate Butter Krak eggs. Here I try to get to the sweet center of this annual local addiction:

May 1 is a labor holiday in many countries, and a day to dance around a May pole and crown a queen in England. But in my native Rhode Island, May Day is when people flock to churches and granges to chow down on an enormous breakfast and buy brightly decorated baskets filled with flowers or candy. Read my article about R.I. May Day breakfasts in my Relish magazine cover story:

The how and why of Pop-Tarts from American Heritage’s Invention & Technology magazine:

My Los Angeles Times food section article about Utahans’ Jell-O obsession:

The story behind the Philly area’s coffeeshop staple, Jewish apple cake:

Greater Philly is not just the birthplace of our country but also of the majority of mushrooms grown in America. I shed light on the industry and the festival held every fall celebrating it:

Busting up the myth of the chocolate chip cookie "accident":

Could Metropolitan Bakery's kouign amann be the fattiest pastry in all of Philly?:

"People imagine it’s little green people running around here and machines going 'toot, toot,' but it's not," says Pez President Scott McWhinnie. Click here to hear my New Haven Register story about what it’s really like at the Pez Factory in Orange, Conn. Recorded as part of the "Food Writers Dish" episode of WXPN radio’s Live at the Writer’s House.

Gelato or Gelati? That is the Question that confounds many visitors visiting water ice stands in Greater Philly. This story (on page 41 of this issuu document) explains the difference as well as how this local summertime treat differs from a radio ball:

The joys of letting a big corporation bake your family's favorite holiday cookie -- that is, until they stop making it: