Sprinkles Cupcakes has unveiled its new vegan and gluten-free versions of the Red Velvet cupcake, its best-seller.

Chef Candace Nelson, founder of Sprinkles, makes the vegan ones with all-natural soy milk, tofu-based cream cheese and coconut oil. The gluten-free one is made with gluten-free flour and topped with a thick layer of the usual cream cheese frosting.

Find them now at all Sprinkles locations.

Word is that competitor, Kara’s Cupcakes, also is working on vegan and gluten-free cup...

I like to look back at the year to relive moments in time that I can’t forget because, well, they just tasted so darned good.
Yes, here’s my list of the top 10 dishes I had in 2009.
Oh, it was hard to narrow it down to just 10, believe me. I hemmed and hawed about which would make the cut and which wouldn’t because there were so many bites over the past 12 months that I truly savored.
1.The justly famous fried chicken at Thomas Keller’s Ad Hoc restaurant in Yountville.
2. Polenta under g...