Candy Apples by Andrea Williams
Candied apples are an ubiquitous sight during autumn in the US – whether covered in a red shell or hard toffee – you are sure to see a permutation of them at any pumpkin patch, hayride or Halloween event. In the UK they are a popular treat on Bonfire night – Guy Fawkes’ Day. Though they seem like a timeless treat, candied applies were invented only at the turn of the 20th century. The “red” coating is usually cinnamon flavored – and you can DiY your own apples by using “Red Hot” candies. British-style toffee apples can be made simply as well, using golden syrup. However, the candied or toffee apple is not just an Anglo-American thing. Dipping apples or apple-like fruits in sweet coating is popular around the world. In France and Brazil the same candy-coated fruit is called an “Apple of Love.” We were especially interested in the Northern Chinese Tanghulu, which are small fruits on a stick dipped in candy coating in the same method as candied apples. You can make Tanghulu with any fruit – even strawberries – sounds like a perfect Halloween snack to me!
Tanghulu in China by Joni Kong
We love making special food for the holidays, and foods for 
I’m pretty surprised that it took us so long to try Trinidadian food, but since we are such fans of Caribbean food we knew we were in for a treat. One of our favorite Caribbean foods – after lechon of course – is the humble 
Taste of Trinidad is a humble operation, with no air conditioning, and it is often closed during its stated hours, so be sure to call ahead. But don’t worry, this extra effort will be worth your while. We chatted a bit with who we presume is the owner and he was happy to offer his recommendations and tell us a little about Trini food. Beyond rotis, they also have curry goat, jerk chicken and the ever-popular macaroni pie. On the weekend they even have 
First, we selected one of our favorite pizzas, the stalwart Margherita – tomato, basil and fresh mozzarella – the classic by which we judge almost any pizzeria. Next, we opted for the “Capua” variety which was topped with prosciutto, arugula and Parmesan cheese. The pizzas arrived quickly, as advertised. The pies initially come out uncut and the server will cut them for you into whatever configuration you may wish. The traditional way to eat this kind of pizza is by knife and fork anyway. Overall, the topping were fresh, generous and uniformly excellent, and the sauce was the perfect consistency. The crust was a little thicker than Neapolitan pies might be, but we don’t have any complaints. 
There is nothing better than a pastry and some coffee in the morning – especially freshly made sticky buns! We have been getting more into Venezuelan food recently – and we were delighted to learn about a Venezuelan take on the sticky bun that even includes fresh cheese and a touch of anise flavor – the golfeado. Golfeados are native to the capital city of Venezuela, Caracas, where they are typically topped with a slice of queso de mano cheese. If you know how to make sticky buns you pretty much know how to make golfeados – and if you don’t – it’s not that hard to learn. This version from Miami 
Dumpling lovers rejoice: today is National Pierogi(e) Day! Pierogi can be found anywhere with a sizable Polish popular throughout the US and 
Eating The World 