Daughter of country music legend Hank Williams Jr., Holly Williams has been writing her own songs since the tender age of eight and now opens for huge acts, like Keith Urban and John Mellencamp. Often on the road for months at a time, Williams has come to rely on eBay as a one-stop shopping stop, utilizing the online marketplace for everything from shampoo in bulk to All-Clad cookware. read more

Earlier this month, chef Scott Conant debuted his latest venture, Faustina (named after an ancient Roman empress), in downtown Manhattan’s Cooper Square Hotel. Here, the man who Gourmet magazine credited with “raising the roof on the Manhattan school of Italian cooking,” took time out from manning his kitchens to share a favorite, anyone-can-do-it recipe for tagliatelle with peas and prosciutto, along with all the pointers and products one needs to pull it off. read more

Beth Kimmerle, candy book author, blogger, confectionary consultant and chef, is the all-around go-to expert in Candy Land. An avid collector of candy memorabilia, she shared her favorite finds with us. read more

What are the latest trends in everyone's favorite sweet treat? The latest cupcakes come salted, stuffed with flavors like raspberry and cream cheese and even spiked with vodka. read more

Peter Davis the Executive Chef of Henrietta’s Table, a popular restaurant in Cambridge's The Charles Hotel has long been a champion of sustainable cuisine and supporter of the regional fishing and farming communities. More impressively, he’s spending winter Saturdays teaching eager kids how to cook. read more

The mission behind The Brooklyn Kitchen is to support the local home cooking community in Brooklyn. Co-Owner Harry Rosenblum, who believes “anyone can be a good chef,” and wife Taylor Erkkinen stock their original store and new 7,000 Brooklyn Kitchen Labs space “with all the tools, information and products necessary to make something yummy…whether it be dinner for two or twenty.” Their green business and cooking practices, along with curiosity-peaking cooking classes like Pig Butchering and Tempeh, have kept the customers coming. read more

After collaborating on the upcoming The New York Times cookbook, fellow chefs, food writers, Brooklynites, and friends Amanda Hesser and Merrill Stubbs joined forces again last year to launch Food52, a site that operates on the belief that the best meals are those prepared by home cooks. The pair took time out to comb eBay and share the kitchen tools they can’t live without. read more