I made the best fruit pie ever. It was so delicious that I think you should cancel next weekend's plans and instead spend your time making this tasty treat. At the Epicurious holiday potluck, my contribution was a beautiful Winter Fruit Pie with Walnut Crumb from Rustic Fruit Desserts (with pie crust rolled out with the best rolling pin substitute). The fruit pie went very quickly to rave reviews, with people expressing surprise at the mouthwatering combination of apples, pears, figs, and cranberries. But being my own worst critic, one thing I would do differently the next time is to cut up the figs into even smaller pieces.

What's the last dessert you made that just knocked everyone's socks off?

(Photo by Sara Remington)

I will be attending my first tree-trimming party this Sunday, and I have five others in the next two weeks.

I am thrilled! After all who doesn't like taking big sips of eggnog and smooching under the mistletoe!? But at the same time I'm worried I will spend so much on ingredients that I won't have much left over to buy gifts this holiday season.

A friend of mine and I are already making paper snowflakes to hang on the holiday tree. I am sure he will be making something spectacularly delicious to bring as well. Ideally I would like to bake a treat for all the upcoming get togethers and am considering the Bittersweet Chocolate and Walnut Fudge recipe from our Edible Holiday Gifts story. Being the host of a party can get pricey, but being an invitee can be, too. I don't want to appear a cheap-o guest.

Do you have a go to budget-friendly dessert that you'd like to make for holiday parties?

With Thanksgiving just days away and Hanukkah, Christmas, Kwanzaa, and New Year's fast approaching, we're deep into the holiday baking season. If you're not a regular baker and the thought of rolling out dough, whipping cream, or decorating cookies sends you into a pastry anxiety tailspin, relax. I have a recommendation: Lauren Chattman's new book, The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask.

This petite reference book, which could easily be stowed in your kitchen cabinet or next to your mixer, is loaded with questions and answers on just about every baking topic you can imagine. Plus, it includes helpful charts, glossaries, how-to instructions, and recipes. Chattman, a former pastry chef and author of numerous cookbooks, covers the main baking categories (quick breads, muffins, scones, biscuits, cookies, cakes, pies, tarts, cobblers, crisps, layered pastry dough, and yeast breads) and offers her expertise on ingredients, equipment, getting to know your oven, and general baking science.

Questions (with concise, easy-to-understand solutions) include:

How do I substitute all-purpose flour for other flours?

How long does it take to preheat an oven?

Can I substitute wax paper or nonstick aluminum foil for parchment in a pinch?

How do I know when my butter and sugar are properly creamed together?

What is the best way to remove a cake from a water bath?

What does "sourdough" really mean?

For answers to the above, and for all of Chattman's helpful guidance, check out The Baking Answer Book.

And for in-depth baking help, check out Epicurious's primers on pies, bread, cakes, cake decorating and high-altitude baking.

It used to be that you knew summertime was officially over when the leaves start turning red and yellow. But for the food-obsessed, like myself, it's when pumpkin-flavored products start to pop up: lattes, whoopee pies, muffins etc.

This is not a complaint. Pumpkin-flavored treats are probably the only reason I no longer dislike the winter season. In fact, last year I decided that every winter for the rest of my days I would pick one pumpkin-flavored treat to obsess over. So last November I befriended Edy's Pumpkin flavored ice cream. Per my usual behavior, I spent a little too much time with good ol' Edy's (i.e. I grew sick of it) and have since opted out of walking by the frozen section of the supermarket throughout the months of October to December. Out of sight, out of mind, out of my pie hole.

I believe I have found my new winter favorite: Almondina Pumpkin Spice Almond and Pumpkin Seed Biscuits. And I thank the Pumpkin Gods that summer has left us.

WHAT WE LIKED BEST:

1. Packed with pumpkin pie spice (like cinnamon, ginger, nutmeg) which is oh so nice. It goes without saying that the smell and intense flavor alone can get you hooked.

2. Serving size matters. You can have four flavorful crunchy biscuits (120.5 calories total) and be satisfied. Though I will admit I had six without a single regret.

3. Coffee break just got better. No need to eat that stale, overpriced, supposedly almond-flavored biscotti from the coffee shop ever again. Opt for the treat where you can taste and see the almonds that is listed as one of the main ingredients.

4. Multipurpose. Eat them with Greek yogurt, frozen yogurt, dipped in hot chocolate or use them as a stocking stuffer.

WORTH IT OR NOT?

Without a doubt. These all natural cookies have no preservatives, cholesterol, added fat, or salt. They also have 3.5 grams of protein per serving (thanks to all those almonds and pumpkin seeds). $3.49 per 4 oz. bag.

Kellogg's Yanks Health Claims: The cereal company's getting rid of the immunity claims on its boxes of Rice Crispies and Cocoa Krispies because of the heightened concern people have about swine flu.

Meet the White House Food Guru: Sam Kass isn't just another University of Chicago history major-turned-food dude, he's also hugely influential on the Obamas' take on food and health.

Do You Know How to Eat Sushi? No? Then consider taking sushi lessons from this guy. (Or just save yourself $105 and remember to dip the fish, not the rice, and not put wasabi in your soy sauce.)

So the Yankees Won the World Series: No. 27 for the Bombers. What did you eat or drink to celebrate? Or what did you throw at the TV in your fury? Just curious.

The Atlantic Food Channel links to a Periodic Table of Dessert (above). This reminded me of several other food-focused periodic tables.

Behold, a mini-roundup:

Periodic Table of Condiments

Periodic Table of Cupcakes

Periodic Table of Candy

Periodic Table of Beer Styles

Periodic Table of Storing Produce

Amazon carries a bunch of periodic table posters too.

Twilight: The Restaurant (No, Seriously): Last year, a female friend who was gaga over Robert Pattinson dragged me kicking and screaming to the first Twilight movie. But I am not flying to Forks, Wash., to eat at the new Twilight-themed restaurant Volterra. (Steak and seafood.) Do you hear me, Marina?

Know Your Bread: Ever wonder how wheat in the field became the bread in your sandwich? Find out with this demo from the Wheat Foods Council.

Was It "Empire State of Mind"? Teens at a McDonald's drive-thru in Utah get in trouble with the cops after rapping their order.

Wrapped Candy This Halloween, Please: Swine flu, and all. (At the very bottom.)

More Food News after the jump.

Last week was all-around hectic, so once Friday showed up I was ecstatic at the idea of going home, relaxing, and then slowly but surely heading over to my friend's 9:30 p.m. birthday dinner.

Well, wasn't it just my luck that around 1 p.m. on Friday I received an email from a friend inquiring what cake I was making for that evening's festivities. "Ha!" I thought to myself. "Cake? What cake?" I hadn't realized I had been charged with making one for the birthday boy (man). "What does he even like? Is he allergic to anything?"

So I stupidly emailed her back and said, "I'll give you a hint; it is something chocolate." "Perfect. He loves flourless chocolate cake," she replied.

What had I done? Why on earth would I pretend to have already made a cake? And why would she think it would be a flourless one?

Let me backtrack for a second. I recently earned the reputation of being Ms. Birthday Baker when it's a friend's birthday. I have made cookies, brownies, carrot cake, ice cream cake, and gingerbread cake with 7-minute frosting etc. I thought I had made just about every sweet possible. But never had I made a flourless chocolate cake. I had eaten many before, I had even watched my mom take one out of the oven, but I never actually made one.

I thought about where I could purchase one and pawn it off as my own, but nothing came to mind. Besides, if the cake was bad, then my title of Ms. Birthday Baker would be RUINED! How would I have time to leave work, go to the supermarket, make this cake, and be at the party on time?

I decided to share my story with my co-workers. Fortunately they are all good people (and master bakers) and helped me choose from among Epicurious's 514 chocolate cake recipes. So I printed out this flourless chocolate cake recipe and did what I had to do....I RAN.

All I can say is this was the easiest cake I have ever made. Thank god for the chocolate lovers out there. Not only did this cake take less than one hour (including shopping time), but it only requires butter, sugar, eggs, and chocolate in two forms. And it was very much consumed and appreciated.

1. These cups spilleth over.