In today's hurried world, homemade gifts from the kitchen are especially appreciated. Academy alumna Chef Teresa Douglas-Mitchell opens the door to the many possibilities, including several variations of Sugar-glazed Nuts, Herb-flavored Vinegars, Tomato-Ginger Chutney, Vanilla Shortbread, and dessert toppings, such as Champagne Chocolate Sauce, and Brandied Butterscotch Sauce.