By Tara Kimura, CBCNews.ca

Sugar-coated marshmallow Peeps are the unusual inspiration behind recipes including Peep and sour sauce.
(Rick Smith/Associated Press)

On this blustery April day, here's a mishmash of items on sweet treats, salty science and cash-saving tips.

Where my Peeps at?

With Easter around the corner, it's time to celebrate that inimitable, indestructible, sugar-coated holiday treat — the humble Peep. The Washington Post next week will announce the winner of its annual Peep show — a contest in which readers are invited to craft a diorama using the chick-shaped marshmallow as its main prop.

Last year's stunning entries included a jumpsuit wearing Elvis Peepsley, a runway strutting Project Peepway and the prize-winning Tomb of King Peepankhamun.

On the DIY side there are sites instructing on how to make your own peeps as well as recipe sites offering instructions on the art of Smeeps (a S'more made using Peeps), Peep Waldorf salad, Peep soufflé and Peep and sour sauce.

Decoding the powerful pull of bacon

Researchers have pinpointed why bacon — aptly deemed the "food of joy" by writer Sarah Vowell — is so very appealing. Elin Roberts of the Centre for Life science centre in Newcastle, England, told The Telegraph the allure of the salty, crispy food is a matter of chemistry. When bacon is heated, a reaction occurs between amino acids and reducing sugars that enhance the smell and taste of the food.

"The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There's something deeper going on inside. It's not just the idea of a tasty snack. There is some complex chemistry going on," she told the paper.

The truth about 'best before' dates

And finally, check our consumer page for a feature on 'best before' dates and some tips on how long you can keep foods in the fridge and the freezer without worry.