Oak State Products is a force to be reckoned with in the competitive contract manufacturing world. The proof is in the product. But what gives its cookies their monster appeal?

My friend Faith is obsessed with these French teacakes called canalets. She has toyed with various recipes found online and recently invested in the individual copper tins needed to make the traditional treats, which are custard-flavored with fresh vanilla bean and rum, and oven-baked with a coat of natural beeswax, according to the menu at Saint Honoré in Portland, Ore. When I told Faith I’d be meeting with the owner of the boulangerie this winter while on business in the Pacific Northwest, she began gushing about the establishment’s canalets, which she discovered through her sister, who lives there.

Consumer demand for whole grains is on the rise. Both suppliers and bakers are answering the call with innovative ingredients and new products that boast bountiful health benefits and textural attributes.

It might be model behavior not to eat, but the rest of the nation faces an obesity epidemic of mammoth proportions. Managing editor Deborah Cassell debates the ironies of America's fascination with body image.

“The Hearty Boys” are superheroes when it comes to catering. In this exclusive interview, the Food Network hosts talk about their new book, their new business and what they'd serve at a Kennedy family dinner party.