An iconoclastic mustard appeared via what can only be described as divine intervention. Then it led us straight into temptation.

Sweet solutions to stubborn problems. That’s a motto our managing editor loves—and the reason she’s head over hand-mixer for Cookies for Kids’ Cancer.

When the consummate chocolate chip cookie goes gluten-free, Renee does a little happy dance–and explains why she thinks you will, too.

How to pack your child’s lunch with panache? Eco-friendly Bazura Bags, crafted in the Philippines by underprivileged women, bring more than a little elan to any midday meal. Allison explains.

True to their name, these manly man bonbons are—wait for it—sweet, beer-y marshmallows covered in chocolate and speckled with pretzels.

Say hello to a sassy, grassy goat gouda–from the makers of Humbolt Fog–whose charms will seduce even the most stalwart foodies.

Bluegrass Soy Sauce is a brew made the traditional Japanese way with one exception: It’s fermented in bourbon-infused oak barrel. A new southern comfort.

Wendy Costa’s whimsical tiles are hand-painted one-of-a-kind works of art. But these works are functional, as trivets, as well as decorative, as wall art.

This ain’t your childhood caramel sauce. Goat’s milk meets sugar as they’re slowly cooked down into a tangy, earthy, oomphy sauce. Booyah.

Taza Chocolate, a Boston-based company, sources raw, organic cacao beans from a cooperative in the Dominican Republic for its superb flavored chocolate.