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Talk about job security, cotton candy was invented in 1897 by a dentist named William Morrison and a confectioner named John C. Wharton. It was debuted the treat at the 1904 World’s Fair in St. Louis, Missouri. Since then the child in all of us has been enamored by this treat.

Now there is a new invention, leveraging our childlike fascination, called cotton candy grapes. Pause right there. Yes, there are grapes that taste just like cotton candy. Cotton candy grapes may be new to you, but did you know that the original Cotton candy grapes were first developed by the Grapery, a family-owned and operated grower based in Bakersfield, California in 2011. They are the result of years of research to create a grape that tastes like cotton candy.

Celebrating Cream-Filled Chocolates

Today’s Spotlight is on Cream-Filled Chocolates.
Cream-filled chocolates are chocolates with a cream filling.
Cream-filled chocolates can contain a variety of fillings, including:
• Heavy cream, Ganache, Liqueurs, Marzipan, Fruits, Caramel, Vanilla, Mint, Brandy, Rum, Orange, Marshmallow.

Celebrating Tortellini

Today’s Spotlight is on Tortellini.
Tortellini are pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth. In the area of origin, they are usually sold fresh or home-made. Tortellini is a ring-shaped pasta that's stuffed with meat, cheese, or vegetables. It's a traditional pasta from the Bologna region of Italy.
Origin:

Celebrating Biscotti

Today’s Spotlight is on Biscotti.
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Biscotti are Italian almond biscuits that are twice-baked, oblong-shaped, and dry. They are also known as cantucci. Biscotti are one of the oldest biscuits originating from Europe. They are enjoyed as a cookie, with a meal or a cup of coffee; dipped, dunked, or dry.

Top 20 Ingredient Substitutions

There is nothing worse than being in the middle of cooking dinner and you realize you are out of one ingredient that you need. Here is list of the top 20 ingredient substitutions that may just save the day, or a trip to the store.

Celebrating Brownies

Today’s spotlight is on brownies.
A brownie is a baked chocolate confection.
It's an American dessert or snack that's named after the color brown. Brownies are often described as a cross between a cake and a cookie. They're baked without baking powder, so they're thicker than other cakes.
A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy "skin" on their upper crust.

Celebrating Lox and Bagels

Today’s Spotlight is on Lox and Bagels.
A bagel is a yeast-leavened bread roll that is shaped like a doughnut. Bagels have a crisp, shiny crust and a dense interior. They are often eaten as a breakfast food or snack and are often topped with cream cheese and lox (smoked salmon).
Lox is a salmon fillet that has been cured in salt and may be smoked. The curing process draws out moisture from the fish, preserving it. Lox is traditionally made from the belly of the fish, but other parts of the fish can be used. It has a smooth, buttery texture and a salty flavor. Lox was traditionally made from the belly of the fish, but other parts of the fish can be used today.
Lox and bagels are a classic Jewish deli food. They typically consist of an open-faced bagel topped with:

Celebrating Molasses Bars

Today’s spotlight is on Molasses Bars.
Molasses bars are a cross between cookies and brownies. They're chewy, sweet, and can have a fudgy texture. Some say they're like maple syrup brownies.
Molasses has a flavor that's similar to gingerbread cookies. It has notes of sweet burnt caramel, a hint of smoke, and a prune-like aftertaste.
Here are some variations of molasses bars:

Celebrating Fettuccine Alfredo

Today’s spotlight is on Fettuccini Alfredo.
Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and parmesan. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta.
Fettuccine Alfredo is a rich, creamy pasta dish with a hint of garlic. The sauce is made with butter, heavy cream, and parmesan cheese. The parmesan cheese gives the sauce a salty, tangy flavor. Some recipes also include milk and cornstarch to thicken the sauce.