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.
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?
A newsletter a day keeps the FOMO at bay.
Geeks are using science to make the best chocolate ever
A new movement called bean-to-bar chocolate is fueled by the tech world.