• What is the best way to get rid of unwanted Halloween candy? Serious Eats recommends burying it in a shallow grave—a pie shell—and making candy pie. The dessert is exactly what it sounds like: simply melt the candy in the crust for 30 to 40 minutes at 350 degrees, let cool, then serve. The site advocates a chocolate-heavy filling (Tootsie Rolls, Snickers, M&Ms, Kit Kats and candy corn) that reduces in size when it melts. The final product is sure to make guests frightened and dentists wealthy. [Serious Eats]

• After over 170 years of secrecy, the recipe for Lea and Perrins Worcestershire sauce has been revealed. Or has it? The Guardian trains its cynical eye on the list of ingredients allegedly found by a former company accountant in a skip next to the sauce factory. Forty pounds of pickles? Twenty-four pounds of fish? Eighteen gallons of vinegar? Could that really taste good? We guess that if anyone would know, it would be a Brit. [Guardian]

• When Michelle Obama guest stars on the season premiere of Iron Chef America on January 3, she’ll be doing it for a cause. After she reveals the show’s star ingredient—an item plucked from the White House garden, natch—she’ll talk about her mission to end the growing problem of childhood obesity in America. The White House executive chef, Cristeta Comerford, and Bobby Flay will then battle it out against Mario Batali and Emeril Lagasse. [New York Times]

• Trevor Wilkinson, formerly of Canoe, Jump and Lobby, hopes to fill out the thinning ranks at the top of Toronto’s luxury restaurant ladder with his new supper club, The Roosevelt Room. Many similar spots have opened in Toronto, but few have succeeded. “Most of these places put the club first; food is just an afterthought,” says Wilkinson. He hopes to change all that with such classic bistro items as steak frites and coq au vin. Oh, and $20 molecular cocktails. [BlogTO] [TasteTO]

• Cooke Aquaculture, a controversial fish-farming venture, promises to have the iconic East Coast cod back on Canadian dinner tables in four years. About 750,000 cod are swimming in sea cages off the coasts of Newfoundland and New Brunswick, but the stock won’t be ready for commercial harvest until 2013. While some, like Starfish’s Patrick McMurray, welcome the use of farmed cod, others, like enviro-group SeaChoice, see fish farming as an environmental threat. [Toronto Star]