The Hershey Company

  • Blogs

    September 3, 2014

    An Interview with Kate Weiser, Dallas' Next Top Chocolatier

    In the world of food, there are few skills more complicated than producing excellent chocolate. The United States may not have the chocolate-making reputation of, say, France or Belgium, but there are plenty of chocolatiers across the country who have been trying to elevate the American palate. Even ... More >>

  • Blogs

    August 20, 2014

    Kate Weiser Is Making Chocolate into Art in Trinity Groves, and It's Delicious

    Fine chocolate is a finicky thing, especially when you're talking about the kind of tricked-up, hand-painted beauties that Kate Weiser is crafting at her new spot in Trinity Groves. You'll probably remember Weiser from her stint at Chocolate Secrets a few years ago, but this new shop is inarguably a ... More >>

  • Blogs

    April 4, 2013

    Shock Top Sent Me $100 Worth of Swag and Two Awful Beers. That Sums Them Up Perfectly.

    Yesterday I received a box full of suburban "camping" gear and a couple of sample beers from Shock Top, a package that stands as the perfect symbol of Anheuser-Busch InBev's utter contempt for and cluelessness about the culture of craft beer. Packed inside a shock-resistant SwissGear Synergy laptop ... More >>

  • Dining

    January 31, 2013

    Lucia's Best Kept Secret

    Four stools offer unfettered access to Dallas' most exclusive restaurant.

  • News

    October 25, 2012
  • Blogs

    May 14, 2012

    Your Comprehensive Guide to Band Names as Food

    Using the Schrodinger equation, in conjunction with a quantum harmonic oscillator to efficiently fuse two non-sentient objects together, we here at DC9 at Night have created a  giant-ass list. Please be cautious when reading, as prolonged exposure can lead to headaches, extreme diaphragm tensio ... More >>

  • Blogs

    August 5, 2011

    Of Gluttony, Hot Meat, Luscious Tomatoes and Dirty Chocolate: A Sinful Week in Food News

    flickr user advencapGratuitous tomato porn.​ The FDA is under scrutiny in The New York Times this week. Looks like the serving sizes listed on nutrition labels may be getting a new look and Observer Editor Joe Tone will have a new and legitimate excuse to Hoover down ice cream by the pint. I ... More >>

  • Blogs

    August 2, 2011

    El Bulli is Dead; Long Live El Bulli, At Least in Your DVR and the Back Issues of Esquire

    Ferran Adria Portrait, by Sergi Pons ​When Anthony Bourdain cruises through town this fall for his City of Ate-sponsored gig at the Majestic, he's guaranteed to one or two questions about the meal I watched him eat on last night's No Reservations: a 50-or-so-course palate-fuck at El Bulli, Fer ... More >>

  • Film

    April 28, 2011

    Prom is a Formal Disaster

    As if experiencing your own wasn't bad enough.

  • Blogs

    October 15, 2010

    Top Five Best and Worst Halloween Treats

    Mmm...blood​There's always that one house in the neighborhood that rocks the effin' ween out of Halloween. The house that every kid is excited about. That house that has such good candy, it inspires adults to pimp out their not-even-eating-solid-foods-yet infants. So, how do you become the best Ha ... More >>

  • Blogs

    August 26, 2010

    Beers To Match Those Chiles From Hatch

    Photos by Jesse HugheyRoasting spicy Hatch chiles and jalapeños​In case you haven't read this blog, other food blogs, turned on the television or driven on Central Expressway in the last month, let us remind you that this is Hatch chile season, with peppers from Hatch, New Mexico, hitting grocery ... More >>

  • Blogs

    August 19, 2010

    Wow, Dark Chocolate,
    You Sure Are Sluttin' It Up

    A little advice for those of you tuning in from work: Don't do what we did and Google images for "dark chocolate slut."​Dark Chocolate, you are such a candy aisle whore now. I love you, Dark Chocolate, but you used to be special. On Halloween, I used to get all hyped to see Hershey's Special ... More >>

  • Blogs

    January 26, 2010

    If Memory Serves: Zero Candy Bars

    Denver Westword​If Memory Serves chronicles moments from my dining past, perhaps explaining what's wrong with me.It has been dismissed as a white Snickers. The company that makes them has changed hands so many times it's near impossible to keep track. And when I went to the 7-Eleven by our posh, t ... More >>

  • Blogs

    November 17, 2009

    If Memory Serves: Mr. Kipling's Apple Pies

    ​If Memory Serves chronicles moments from my dining past, perhaps explaining why I'm so damn warped.It's funny how memories become jumbled sometimes. For several decades now I've remembered sitting in our London flat, pouring clotted cream over McVitie's apple pies. These were tarts sold in boxes ... More >>

  • Blogs

    November 2, 2009

    Top 10 Foods We Really Miss

    ​How long has the Hershey's bar occupied grocery shelves? It's just a sheath of inferior chocolate, but you can pick one up just about anywhere. Meanwhile, far more interesting treats disappear from the shelves.The way we eat and our taste in foods is subject to whims, nudged by marketing campaign ... More >>

  • Dining

    March 12, 2009
  • Blogs

    February 18, 2009

    10 Questions: James Neel

    He wanted to be a chef since the age of six, when he would "surprise" his parents with self-taught recipes. Neel's first professional role, however, was at the famous Ninfa's in Houston--as a dishwasher.After working his way up to a chef's apprentice role, he attended cooking school at Le Cordon Ble ... More >>

  • Blogs

    January 23, 2007

    The Best Obituary Ever

    This is a photo of Howard Forbes, whose wife gave him one of the greatest send-offs we've read in a long, long time. A somber way to begin the day, perhaps, but the missus rang me in Park City, Utah, this morning to direct my attention to, of all things, an obituary in today's Dallas Morning News. N ... More >>

  • Dining

    June 17, 2004

    Comfort Loaf

    Crayton's gives you a reason to go out for meat loaf. That's right,meat loaf.

  • Dining

    May 6, 2004

    From Russia, With Borscht

    Taste of Europe is a treasure that requires digging