Each Thursday, we round up a selection of tidbits from our friends over at YumSugar. Here's what they've got cooking this week.

• Candy corn face-off! YumSugar puts Hershey's up against Brach's to see whose candy corn reigns supreme.
• Debunking the myths around cooking mussels.
• It seems that table salt has gone AWOL from many restaurant tables.
• Did you know that you can now order pizza through your Facebook account?
• Lobster prices have fallen drastically this season, leaving many Lobstermen in the financial lurch.
• Spice up Halloween morning with these spooky pancake molds.
• Next time you have a craving for deep dish pizza, consider trying this polenta version.
• It appears that Bennigan's is back!

I guess I don't know that much.

I took this Halloween candy quiz over at AOL Food, and I got only three right out of ten, and two of those were complete guesses. But some of the questions are quite hard. I mean, how the heck am I supposed to know when Lemonheads were first developed or how many million pounds of candy corn Americans eat every year? I'm amazed it's even in the millions.

How did you do?

Ah, candy corn. Many swear allegience to it, others can't stand the things. I'm somewhere in between. I like candy corn, but I'm also glad that it's usually eaten and talked about in the fall, right around Halloween (though I'm sure it must be available all year round). I'm not a big candy corn eater, but I don't mind it.

Today is National Candy Corn Day. It's one day before Halloween, which makes sense. But the question is: are there any recipes that involve candy corn? Of course! Here's one for Candy Corn Rice Krispies Treats, and here's one for Candy Corn Popcorn Balls.

This recipe for Candy Corn Fudge doesn't actually use candy corn, but the colors are the same.

October 30th is National Candy Corn Day and while we've talked a little bit about what it tastes like, we haven't talked at all about its history at all.

Candy corn was created in the 1880s by the Wunderlee Candy Company and, by 1900, was being produced by the Goelitz Candy Company (now Jelly Belly), which has continuously produced it for more than a century. Candy corns get their name from the fact that they are shaped like a kernel of corn. Although they are often shown point-up, the yellow end is really the "top" of the corn. The design apparently made it popular with farmers when it first came out, but it was the fact that it had three colors - a really innovative idea - that catapulted it to popularity.

Originally, candy corn was made of sugar, corn syrup (not HFCS), fondant and marshmallow, among other things, and the hot mixture was poured into cornstarch molds, where it set up. This original mixture is probably where the name of the candy corn-like Mellocreme Pumpkins comes from. The recipe changed slightly over time and there are probably a few variations in recipes between candy companies, but the use of a mixture of sugar, corn syrup, gelatin and vanilla (as well as honey, in some brands) is the standard.

A serving of candy corn has about 22 pieces and contains 140 calories, no fat. While it is just about all sugar, the sweet can still be a better choice than a couple of mini candy bars or other Halloween treats that are high in both calories and in fat. Additionally, 22 pieces of candy corn will last a lot longer than one mini candy bar will.

When it comes to candy corn, there are definitely two camps: the lovers and the haters. I find myself on the love side, which means that I get a lot of them all to myself around Halloween, since almost no one else I know enjoys them as much. The basic recipe is for a slightly honey-flavored candy made with sugar, corn syrup (not high fructose corn syrup, incidentally), honey and some gelatin. The ingredients list artificial flavors, but it is clear that the main added flavor is vanilla and, if you take the time to appreciate it for a moment, the overall flavor is a good one. The problem with candy corn is that you can tire of them quickly because of the amount of sugar and the lack of variety as you eat piece after piece. Fortunately for candy corn fans, there are some gourmet alternatives to the classic. Mentioned on both Candy Addict and Candy Blog this week were Galerie Gourmet Goodies Candy Corn. The slightly upscale corn comes in three new flavors: cherry, green apple and tangerine. Judging from the reviews, the flavors sound good, if not earth shattering. The colors, on the other hand, might just make you look twice, especially if you're expecting the classic orange, yellow and white combination.

At this point, we all know what happens when you combine Mentos and Diet Coke, but what about combinations of other sodas with other candies? Will they produce similar, or perhaps even more spectacular, results? Thanks to a video linked to by Brian, from Candy Addict, we now know the answer to this subset of life's little mysteries. These film makers bravely tested the following combinations in the name of science: candy corn and root beet, Sweetarts and Sprite and Toucan Toes and milk. Check out the video above to see their results.

I think we'll all sleep a little better tonight, although not quite as good as I'll sleep once I learn where I can get some of those Toucan Toes....