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.
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."
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.
The Doughnut Plant's peanut butter and jelly doughnuts will trasport you back to childhood. The square doughnuts are glazed in fresh roasted peanut butter and filled with homemade blackberry jam. Chocolate lovers should try the Blackout, which is a chocolate-glazed and filled chocolate doughnut. For the holidays, they create the Menorah Ripple, a menorah-shaped doughnut packed with blackberry jelly with a cream cheese glaze.
Called the modern-day Willy Wonka, Max Brenner makes crazy chocolate creations, such as chocolate martinis and chocolate mac & cheese. But Aarón Sánchez couldn't resist his Chocolate Pizza made with bananas, marshmallows and layers of chocolate, calling it a "match made in heaven."
Southerners love traditional MoonPies, and at Chattanooga Bakery they've been delivering both chocolate and vanilla versions since 1917. Nearly 100 years later, the MoonPie has been given an update with flavors like peanut butter cream, mint, coconut and -- Adam Gertler's new fave --strawberry.
Although Vosges Haut-Chocolat creates more than 18 million pieces of edible chocolates a year, each piece still has an unmistakable flavor. As Adam Gertler discovered, come the Easter Season, they wow customers with their bacon and egg chocolates infused with liquid smoke.
Norma and Irma Paz are helping Nashville chill out. Their Mexican paletas (think of them as the Popsicle's bigger, better brother) rotate daily with flavors from apple to zucchini. Adam Gertler swooned for Rose Pops, and not even a throwdown could cool off the Pineapple-Lime-Chili-Salt Pops.
For anyone who's ever wanted to eat cake on the go, Holy Cacao in Austin, Texas, has the answer: cake balls on a stick. Adam Gertler was amazed at how sweet the shop's Red Velvet cake balls were on Kid in a Candy Store. While you're there, show some love, too, for the tempting Carrot Cake Shake.
On Food Network's Kid in a Candy Store, host Adam Gertler finds a tiny treat worth talking about at the NECCO factory in Revere, MA, where they make the classic Valentine's Day candy, Sweethearts Conversation Hearts.
Buffalo natives know to skip the heart-shaped chocolates for Valentine's Day and instead go to Watson's for the "famous 'round the world" Sponge Candy. Although Watson sells handmade chocolates, too, this spun-sugar confection drenched in milk chocolate has been the local treat since 1946.
Ever tried Lavender Honey-flavored ice cream? How about Sweet Potato Sassafras Praline? The only place that has unique flavors like these is The Creole Creamery in New Orleans. Guy called Head Chef Bryan Gilmore a wizard, and it's easy to see why — he's made over 400 flavors of ice cream.
Come time for Halloween, the DeBrito Chocolate Factory has amped up the simple caramel apple into a treat chock-full of creative flavors. Adam Gertler's favorite had to be the caramel apple topped with cotton candy. But for those in need of a pick-me-up, try The Jolt! made with coffee toffee.