Candied fruit. Jars of mincemeat. Bags of nuts. Chocolate wafers for old-fashioned desserts. Must be holiday baking time. Next week in the Taste section: Home-baking tips from an award-winning pro, Cherilyn Chun of Cassis by Chef Mavro. But, let's face it, many of us have little time for baking, even if we have the urge. With improved quality of these mixes and ready-to-bake items, and the rising cost of butter, eggs and dairy, these products begin to look pretty good. We tested Betty Crocker's gingerbread cookie mix last week and our tasters liked them. Inside: a supermarket tour of easy-bake products, and some ways to personalize them.

— Wanda A. Adams

TASTING

HONE YOUR HOLIDAY CHAMPAGNE EXPERTISE

Champagne for the holidays — it's a must for many. But how do you choose, and how do you match it with food?

The new Honolulu Design Center will host a tasting of French Champagnes, both vintage and nonvintage, paired with a chef's selection of appetizers, at 6:30 p.m. Monday in the Cupola Theatre on the second floor, 1250 Kapi'olani Blvd. Cost is $150 per person. Reservations: Joett, 630-9184 or e-mail info@honoluludesigncenter.com. Free parking.

— Advertiser Staff