Dr. Fred Caprasso, a food scientist and former dean, reveals why Halloween candy tastes different today, highlighting cost pressures and the substitution of cheaper fats for cocoa butter. He discusses how these changes affect chocolate's flavor and texture. Meanwhile, Anna and Pete, co-founders of Final Girl Wines, blend their love for horror films with winemaking, discussing varietals like Petit Verdot inspired by iconic characters. They explore how horror themes influence their brand and tasting room experience, creating a unique connection for fans.
