There are secrets you share, like those deep or silly misives on PostSecrets. There are also secrets you keep. I had never thought of recipes as the latter, but this essay in last December's Food and Wine Magazine gave me pause. The story has stuck with me for more than a year, resonating in part because I have my own asked-for recipe. Maybe some things really should stay in the family. As for my own specialty (shown above) I will gladly share the ingredients (I list most on the "key cards" I draw for each box); I will point you towards some tricks from Michael Recchiuti's book Chocolate Obsession that I myself will be trying next year; but maybe I ought to keep the specifics of the recipe and techniques I learned from my mother secret a little longer.