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The thermometer hit 100° F in Chicagoland on July 25, but the temperature wasn’t the only thing that sizzled that day.

Cocoa has long been used to flavor sweets, sauces and drinks, but as it turns out, it’s been a cherished ingredient much longer than originally thought — 2,500 years longer, to be exact.

With a name like Nature Valley, it has to be natural, right? Well, what does “natural” mean exactly?

Depending on which side you’re on, the battle over what to call high fructose corn syrup has either sweetened — or soured.

Each biscotti is a perfect 100-calorie size for snacking.

It’s been 50 years since the "Candy School "was started by the National Confectioners Association (NCA), and it's still teaching everyone from line workers and company owners to technical staff and suppliers what happens when you heat sugar and melt chocolate.

China has gone “nuts” over Blue Diamond almonds, it seems.

M&M’s can now — thanks to a new printing machine in the New York City M&M’S World store — get a little personal.