Generally speaking, no. Any recipe that starts with creaming butter and sugar together—so, most cookies and cakes—rely on the special properties of butter that allow it to be whipped. The action of working air into butter during creaming contributes to a light, fluffy texture for baked goods. At the same time, butter’s unique physical properties also makes it essential in creating a flaky texture in things like croissants and pie dough. Substituting another fat for butter often negatively affects the desired final texture.

It depends. Studies have shown that coffee drinkers can experience benefits like a decreased risk of dementia, protection against a specific type of skin cancer, and even a longer life span. Other studies say that caffeine can do more harm than good.

Gourmet, store brand, name brand…if it’s all chocolate why such the difference in price? The cost of chocolates are generally determined by the cost of the cocoa beans used to produce it. The method of production also can the cost to differ. A large company with an assembly line type process can make their products at a lower cost compared to a local confectionery shop.