A great moment of appreciating my job came recently when I was discussing cheese with some of the cheese nerds on my staff. I then realized...

I love to people watch. It’s one of my now-not-so-secret pastimes while I’m sitting in busy places. Airports, restaurants, bars, you name it, I’ve watched people...

For at least the past three years, I ‘ve been preaching that Utah is the bright center of chocolate culture in the U.S. This year,...

June is always exciting—vacations, outdoor concerts, farmers markets, and summer festivals are one the horizon. And the small amount of gardening I attempt every year...

The art of mixology and craft cocktail making is a fine one, indeed. And the recent resurgence of finely tuned drinks circa pre-Prohibition have added...

Five years ago, I searched around for fellow chocolate geeks to share in a wacky experiment: develop a local club dedicated exclusively to testing, tasting,...

This is the end, dearest friends, to one of the most delicious weeks I’ve had this year. We’ve used Chili Beak for breakfast, lunch, and...

There are some foods that I refuse to make without a crowd, mostly because I know I’ll inhale these types of dishes with great gusto....

I was born in New Mexico. There, I’ve said it. No, I don’t know any real people like from Breaking Bad. Yes, I love the balloon...

I’ve developed a newfound affection for Southern cooking over the last two years. It’s not something I make as often as the Mediterranean fare, but...

Our addiction to Chili Beak around Caputo’s is palpable. We douse our eggs, salads, sauces, pizzas, and anything else we’re currently consuming with the stuff....

In the nearly 10 years that I’ve been working for Caputo’s, I’ve seen our selection of fine chocolate bars grow to be one the most robust and diverse...