It's important to feel your best on your wedding day, but that's hard to do when you're wearing thick layers of powder and seven coats of mascara. Fortunately, says makeup artist Jeffrey Tasker, it doesn't take much to create stunning yet natural-looking bridal makeup. "More doesn't necessarily mean better," he says. Read his advice for boosting a bride's natural beauty — without overdoing it.

• Remembering Roger Ebert: film critic and food writer — Zagat
• Oh sugar, sugar! Snap-pea recipes for Spring — HuffPost Taste
• KFC fried chicken could be going completely boneless — Eater
• Futuristic McDonald's opens in Georgia — Delish
• Should there be a "best female chef" award? — Grub Street New York
• NYC fast-food workers on strike, in pictures — BuzzFeed Food
• Will China be the next Bordeaux? — Wall Street Journal

We've never tried melting cheese over quinoa, but this recipe by Running to the Kitchen sure sounds like one for the win.

An easy, healthy, and cheesy chicken casserole with quinoa and cheddar cheese.

For more — and the recipe — visit her blog, and then be sure to share your food photos via POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

While it's unlikely that one could ever tire of pigs in a blanket, it's about time the appetizer received a slight revamp. Rather than hot dogs, why not experiment with a fancier sausage flavor, like chicken apple?

The easiest, least-messy way to wrap these "chicks," or chicken sausages, is with crescent dough. Divide the dough into four rectangles, and wrap it around each sausage tightly.

Pinch the edges of the dough to completely seal it around the sausage.

Slice the rolls with a serrated knife, then pop them in the oven until the sausage caramelizes and the dough turns golden. These are guaranteed to go fast for breakfast, at a party, or for a game-day appetizer. Keep reading for the recipe.

Imagine this scenario: you have just sat down to a beautiful plate of french toast and begin to pour sticky maple syrup over the stack, when out plops a funky black lump from the bottle. This picture-perfect moment is ruined, and you can't help but leap back from the table from shock and disgust. What the heck could be growing in the bottle?

This not-so-pleasant predicament actually happened to me, so I'm sharing my learnings with you. Maple syrup, as it turns out, should always be refrigerated upon opening, otherwise you could wind up with the situation I just described, with mold growing inside the bottle. Personally, I have never refrigerated any sugary syrups (agave, honey, brown rice syrup), so I can't believe I've lived this long not refrigerating maple syrup. While some claim you can scrape off the mold and boil the syrup to kill the remaining strands of bacteria, I prefer to live by the mantra "When in doubt, toss it out."

Can you relate to this experience? Did you know to refrigerate maple syrup?

Arguably the sharpest (and most dangerous) knife on the block, the serrated knife tears through crusty bread like it's no big thing (and thumbs too, as I unfortunately learned in culinary school). But despite my love-hate relationship with the serrated knife, there's no denying its toothy blade has many functions. Besides the obvious cutting of bread, here are three more ways to utilize the serrated knife.

• To cut through dough: When making cinnamon rolls or other delicate doughy treats, the serrated knife slices through the dough without squishing, pulling, or tearing it.
• To slice watery vegetables and fruits: The watery, fragile interiors of tomatoes and melons can turn into a puddle if not sliced with a serrated knife.
• To layer cake: Most layered cakes are not baked in thin sheets, but rather they are carefully cut in half using a serrated knife, like in these layered petit fours.

In what other kitchen tasks has your serrated knife proved to be useful?

You don't have to be a certified cheesemonger to know how to talk cheese. At the California's Artisan Cheese Festival, Lassa Skinner, retail director of the magazine Culture: The Word on Cheese, spoke about how to conduct a cheese tasting on a basic level. Like wine, it begins with the varietal (of milk), continues to the body (the rind and cheese's texture), and ends with sniffing and savoring (the flavor). According to Lassa, when in doubt about the name of the cheese you recently had at a restaurant or party, describing these four components will help your cheesemonger guide you in the right cheesy direction. Keep reading to start smart cheese talking.

Easter is a day of celebration and indulgence in wine, red meats, and sugary sweets. While it's easy to go overboard in the Easter feast, it's all about balance. Yes, you are allowed your Cadbury Creme Eggs, but use these tips to keep you from completely falling off your diet plan.

1. Start with the real breakfast of champions: You may not be able to control what's served at the brunch table, but you certainly can control what you eat when you wake up. Make a giant green smoothie or juice, to load up on nutrients and filling fiber.
2. Drink plenty of water: Place thin cucumber and lemon slices in your water glass for a liver-detoxing and digestion-aiding beverage.
3. Fill up on veggies: Before you dive into the cheese plate or Easter basket full of candy, munch on a plate full of veggie sticks or salad. The fiber will fill you up, so you are less inclined to overindulge in the bad stuff.
4. Remember your serving sizes: Serve half of the plate with veggies, a quarter with grains, and a quarter with protein. If you prefer stricter measurements, forget the cups and teaspoons, and use your hand as a measuring cup. One thumb equals one serving of cheese. An open palm equals one serving of meat. A closed fist is one serving of fruit or vegetables. A cupped hand is one serving of grains.
5. Enjoy bread and candy last: After you've filled up on veggies and protein, then enjoy the bread and butter, Peeps, jellybeans, or chocolate-covered caramels. While it's tempting to inhale five or six candies in one sitting, slow down and thoroughly savor each bite.

Who needs a fussy deviled egg recipe when there's a mountain of hard-boiled eggs to get through? Devouring the eggs can be as simple as deviling them with this four ingredient recipe. The version calls for honey Dijon mustard, which gives the egg filling a sweet touch and cayenne pepper for an unexpected, spicy kick.

See the recipe.

While this may seem like a complicated recipe, it's deceivingly simple. The lamb chops practically cook themselves in the broiler, and the pesto forms like presto after a whirl in the food processor.

The bright green star of the show is pesto made with mint, pistachios, and Pecorino Romano, rather than the typical trinity of basil, pine nuts, and Parmesan. Keep the mint-pistachio pesto slightly chunky so you can top it over the lamb chops like salsa.

While appetizer appropriate, lamb chops are a fairly expensive item that you may want to reserve for a special occasion dinner. To keep with the Mediterranean theme, serve these lamb chops over a bed of couscous or orzo.

Keep reading for the recipe.