The star of the show at the Lutz Café in Chicago is the Baumkuchen (tree cake), a 3-foot-tall tower of a cake baked in a rotisserie oven and coated in vanilla or chocolate frosting. On Kid in a Candy Store, Adam Gertler was impressed by its flakiness and buttery flavor.
The fork is optional at Tootie Pie Co. Here, pies come with a Popsicle stick inserted in the back, which makes eating a pie as easy as finding an appealing flavor. Adam Gertler's pick? The Key Lime Pie that tastes both like a pie and a margarita dipped in white chocolate.
The candies at Papabubble are not only sweet — they also have a sense of humor. The lesson here? Anything can become twisted and turned into a shape. As Adam Gertler discovered, that includes candy toothbrushes, complete with a handle and brush made of pulled sugar.
This "sequel to street food" took Adam Gertler for a spin. Here, the humble cinnamon-sugar churro has been transformed into the gourmet "xooro" (pronounced sure-OH) and filled with dulce de leche and even custard. The gourmet flavors continue with toppings like toasted hazelnuts and bacon.
Adam Gertler came to Alliance Bakery in Chicago's Wicker Park neighborhood to witness Pastry Chef Peter Rios’ exceptional sugar art and towering cake design skills. Those skills also come in handy with the variety of European tarts and chocolate bars that many consider works of art.
As the world's largest producer of yule logs, The Swiss Company knows that yule logs are not just for Christmas; they also make Halloween and Valentine's Day versions. For a cake good for any celebration, try the newest red velvet yule log. Adam Gertler calls it "lighter than air."
The trick to Aunt Sally's pralines is all in the wrist. Each praline is laid out by hand, making these Creole pralines a true taste, and treasure, of New Orleans. As Adam Gertler learned on Kid in a Candy Store, these "sugar and spice" pralines also get an extra jolt from the addition of Tabasco.
Come time for Halloween, Adam Gertler visits Popalop's Candy Shop for the world's largest gummy bear. These gummy bears are 1,000 times larger than a regular gummy bear, but just as flavorful. For a real creepy treat, try the gummy hearts that come drizzled with raspberry- and banana-flavored veins.
The Sinfully Sweet Apple Company in La Verne, Calif., sells far more than your typical caramel apples. The Blue Hawaiian, for instance, has coconut and pineapple, while the Bavarian Cream is covered in graham cracker crumbs. On Kid in a Candy Store, Adam Gertler helped make a festive Holly Apple.
Baker Kim Ima serves all kinds of sweet confections, such as cookies and crispy treats, in her mobile sweets shop, The Treats Truck. Try her signature Dessert Nachos, made of cookies, brownies and chocolate frosting.
On Food Network's Kid in a Candy Store, host Adam Gertler discovers a tradition of candy making at Sconza Candies in Oakdale, CA, where a third generation of the Italian Sconza family now makes Lemoncello Almonds.
St. Louis locals know their gooey butter cake, but at Gooey Louie, they've given this St. Louis staple a twist. Armed with a prized family recipe, Gooey Louie has recreated this cake into what Adam Gertler called "gooey greatness." For starters, try the Turtle Park cake topped with candied pecans.
Host Adam Gertler visit the Peeps & Company store, in National Harbor, MD, where a local artist is creating tasty, candy art using the classic marshmallow confections, on Food Network's
For more than 35 years, Melville Candy Company has been strolling down memory lane with fanciful handmade lollipops. Today that includes lollipops made into the shapes of vegetables, bacon or a replica of Adam Gertler's face. For a real treat, try the maze lollipop that's a game and candy in one!
On Food Network's Kid in a Candy Store, Adam Gertler tours the Airheads factory in Erlanger, KY, where they are making the new rainbow colored Xtremes Sweetly Sour Belt.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.