In today's market, chocolate is made from the same basic materials — sugar and cocoa. So why is there such a large range of prices? Is that $6 brand-name bar better than the $1 Hershey's? Just in time for the holiday season, read on to find out the results of the Gargoyle's first taste test and whether the extra $5 is really worth it!

With another shortened day coming up on Friday, many Uni students will take advantage of the extra couple hours to spend time with friends while getting a bite to eat. Where do Uni students usually hang out around campus? Where are the best places to go? Read on to find out Rachel Skoza's picks.

What would Thanksgiving be without … Peking-style duck? That was one of the delicacies food critic Jie Han sampled on Turkey Day. Come inside for the rest of the story — and bring your appetite.

[UPDATED with photos] With the help of seniors Jie Han, Beth Peregrine, and Emily Chu, the Japan booth at the Uni High Culture Fair was well equipped with sushi — for the first 10 minutes or so. But if you didn't get to try any, you can still make your own at home too! Learn the process in the latest installment of "Cooking with Jie."

[UPDATED with photos] The Gargoyle's resident cooking expert, Jie Han, will publish articles throughout the year about her culinary adventures. Her first installment: cooking the perfect rice porridge. It's not as easy as it sounds — but it's worth the effort.

For almost 20 years Doug Morrissey ran the Derald's Catering truck that was a fixture of the Uni neighborhood and an essential part of many students' lunchtime routines. But Morrissey has moved from C-U, leaving a void that won't be filled any time soon. Gordon Ruan takes a look at the man behind the counter and brings us up to date on the status of Derald's.