Tempering chocolate is the trick to juicy berries with a shiny shell — and it’s way easier than you think. By Eric Kim Remember the last time you bit into a chocolate-covered strawberry? If the shell ...

All the types of baking chocolate have unique advantages, but a downside is that they mainly come in shades of white and brown. To make easy cake pops, dipped cookies, and rainbow fudge in any hue you ...