Ruby et Violette’s chocolate chunk cookies were a Top Pick Of The Week in 2005. Since then, the original owner retired and three energetic young sisters bought the business. Thank goodness for family businesses: These entrepreneurs have done amazing things, adding brilliant brownies and ice cream the likes of which we’ve never seen on this planet. They could be served in any palace on earth—or any great restaurant or bakery. The exquisite gift boxes could be presented at Buckingham Palace, with no additional wrapping required (and remain as a memento of the gift after the brownies are gone).

How good are they? While we love all of the products we write about, here, we’re deeply in love. Should the Mercer sisters try to retire, we’d track them down and get the secret recipes. If you are in New York City, visit the café at 457 West 50th Street. Read more about Ruby et Violette in the full review. And take a look at our favorite baked goods in our Cookies, Cakes & Pastries Section.

First, let’s explain the almost-obvious: Bob’s Pickle Pops are push-up ice pops made from pickle juice (the brine left over from pickling) and freshly-squeezed pickles, much like an apple or orange is pressed for juice. They taste like frozen pickle juice, and they were a sellout at the Outerskate roller skating rink in Seguin, Texas, where they were invented.

While the cookies and sweet biscotti would be welcomed by anyone, the savory biscotti should be tried by everyone. In flavors including Kalamata Olive & Herb, Roasted Red Pepper and Sundried Tomato Basil, they are an innovative accompaniment to cocktails (including a casual glass of wine or beer), soup, salad or the cheese course. Read more about these tasty and wize treats in the full review on TheNibble.com.

1. Rachael Ray, $18 million.

2. Wolfgang Puck, $16 million (from 16 fine-dining brands, including Spago, Chinois, Cut and the Source; Wolfgang Puck Express at airports; Wolfgang Puck Bistros in suburbia; supermarket brands; and cutlery on the Home Shopping Network).

3. Gordon Ramsay, $7.5 million (from restaurants around the world and TV shows “Hell’s Kitchen” in the U.S. and “Ramsay’s Kitchen Nightmares” in the U.K.).

5. Alain Ducasse, $5 million (from 22 restaurants worldwide).

6. Paula Deen, $4.5 million (from two Food Network shows, cookbooks, magazine and a memoir).

7. Mario Batali, $3 million (13 restaurants in New York, including Babbo and Del Posto, Los Angeles and Las Vegas).

8. Tom Colicchio, $2 million (from his restaurant empire, plus Bravo’s “Top Chef cooking” competition).

9. Bobby Flay, $1.5 million (from his restaurants, plus Food Network shows, “Throwdown!”, “Boy Meets Grill” and “The Next Food Network Star.”

10. Anthony Bourdain, $1.5 million (from his Travel Channel show, “No Reservations,” and his 2000 book, “Kitchen Confidential,” which was an instant bestseller).

As all professional chefs will tell you, the only reason to go into the business is because you have a great passion for cooking. Working as a chef, or owning a restaurant, is very hard work. But for some, there’s a very big payoff.

–Caesar Salad In A GranQueso Ring

–Cashew Encrusted Butterkäse

–Smoked Gouda Veggie Club

–Spiced Walnut And Serafina Sandie

–Vintage Van Gogh With Apricot Gelée And Beer Sorbet

–Vodka Martini With Buttermilk Blue Stuffed Olives