Green tea frozen yogurt may be cool, but the war between frozen yogurt chains Red Mango and Pinkberry is heating up. Only weeks after Pinkberry hired branding firm Bulldog Drummond, archrival Red Mango has cut a seven-figure deal with the Richards Group ad agency.In the past two years, a new kind of frozen yogurt has exploded in major American cities by way of Asia. The tart, icy treat with fruit, mochi, and cereal-flake toppings quickly gained a cult following. As a result, copycat chains have sprung up across regions like Southern California and Florida, bearing similar brand names like Blue Mango, Diet Berry, and Peachberry.

Red Mango wants to respond by giving its gluten-free, certified kosher, high active-culture count yogurt an extra edge. "There are so many copycats out there. We wanted to educate customers on why Red Mango is different," the company's USA president, Dan Kim, said. He wants Red Mango to be the Starbucks of the frozen yogurt world.

Have you tried the "new" style of tart frozen yogurt? What do you think of it? Do you have a preference in brands? With aggressive branding and advertisements, which company do you think will come out ahead?

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After a rich, savory brunch have the young mother open up her gifts. While guests shower the lady of honor with baby toys, set up a small Belgian waffle bar. Place the batter in a pretty pitcher and plug in several waffle irons. Stack plates and arrange toppings — chocolate sauce, whipped cream, fresh berries, maple syrup, etc. — buffet style near the waffle irons. Once all the presents have been opened, invite everyone to Belgian waffles. For a more diverse spread, purchase dainty pastries from your favorite bakery. To see the waffle recipe I'll be using for Denise's baby shower, read more

When the produce bins brim with Fall bounty, I love to swap out the tomatoes on my sammies for sliced apple. Together with melted cheese, the slightly sweet, slightly tart fruit makes for a hearty autumnal meal.

Though apple and cheddar is always a safe bet, last night I whipped up a grilled ham and cheese with one of my favorite indulgences: smoked gouda. With the condiments, I created two versions: one with just sweet mustard and another with mustard and Branston Pickle relish. I actually preferred the robust, saltier sandwich with the Branston, but if you don't like (or can't find) this popular British spread, sweet mustard will do just fine. For vegetarians, just subtract the ham. To get the recipe and see how I made it, read more

• Ten multipurpose pantry items that will come in handy for the home cook. — San Francisco Chronicle
• Why we have food cravings and what they mean. — Boston Globe
• This Columbus Day, learn how the historical voyage changed the way the world eats. — Chicago Tribune
• The economic downtown is changing the dynamics of the fine dining industry. — Los Angeles Times
• What role does gender play when dining at restaurants? — New York Times
• Why onions make us cry, and the best way to stay dry-eyed. — Washington Post
• A home cook gets put to the test in a restaurant kitchen. — Miami Herald

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Last year, I sung the praises of a small chocolatier, Chuao, for its unique and delicious flavor combinations, like strawberry balsamic and spicy Cabernet caramel. I had a chance to try their newest bar, the Firecracker, and it was no exception.The chocolate smelled typical enough — bittersweet and slightly smoky. But once I took a bite, my experience took a turn for the bizarre. First, I tasted creamy dark chocolate then gradually intensifying heat and a tingly, burning sensation in the back of my throat. And all of a sudden, out of nowhere, loud crackling and popping, at which point I realized there was not only an explosion of flavor, but also a physical explosion of some kind. To find out what the cracker of the Firecracker was, read more

While she's hosted multiple television shows and even coined culinary phrases, Rachael Ray has never owned a restaurant. Until now. The celebrity chef has announced her plans to open a burger joint in midtown New York sometime next year. The news is not surprising, since Ray's always been big on burgers: On the Food Network website she has 70 different burger recipes. According to Ray the eatery will be:

A '60s back-in-the-day Rat Pack-y kind of hangout, and I want the bar to be really central [and] the burgers to become a very social thing. I want people to come to the bar to see beautiful proper martinis being made and to enjoy some sliders while they're doing business or sit in the dining room and have fine dining in ground form.

There's no word on what burgers will make the menu, but one thing's for sure: You can bet they'll have interesting names. Some of Ray's burger recipes include the blue-rugula burger, the Kentucky burgoo burger, and the jerky turkey burger.

Are you surprised that Rachael Ray is finally opening a restaurant? Would you eat there? Have you ever made one of her burgers?

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A group of Lebanese businessmen have accused Israel of stealing their traditional dish, hummus. Although the exact origins of the creamy garbanzo bean spread are unknown, the Lebanese Industrialists Association, lead by Fadi Abboud, plan to sue Israel for ownership. Abboud hopes to make hummus a dish with protected geographical status.

Similar to how feta cheese must be made with Greek sheep and goat's milk or how champagne must be made with grapes native to the Champagne region of France, Abboud believes hummus and other local delicacies (baba ghannouj, tabbouleh) deserve geographical protection. His case may be futile, though; the Protected Geographical Status Law applies only to countries in the European Union. There is no such law in Lebanon and Israel.

I think the whole thing is a bit comical: who has time to fight over the ownership of hummus? Still, I'm curious to see if hummus is declared a product specific to Lebanon. What do you think about the claim?

Sometimes the simplest of dishes can be the most rewarding. Take the classic margherita pizza, for example. With its crispy crust, fresh tomato sauce, and melted mozzarella cheese, it's far from complex, yet it's probably the world's most well-known pizza!

It's the perfect comfort food for a busy Wednesday evening, especially when topped with slivers of prosciutto and a shower of arugula. To treat yourself to this lovely pizza tonight, read more

The morning alarm clock. The race to get ready. The quick e-mail check-in and the dog waiting to be walked. All this before you’ve had a chance to fully wake up. Life is hectic - so start your day off smart. Take time to indulge in a nutritious breakfast. Sit down for something real, with dairy and maybe some fruit and whole grains, too. Taste. Breathe. Set a goal or two. Make sure you’re about to get out of your day what you put into it. And if you do have to grab something on the run, make it a cup of yogurt and a spoon. Nourish Your Morning with this tasty recipe for Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce. Check out 3aday.org for more recipes to nourish your morning.

3-A-Day™ of Dairy

Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Ingredients

For the bread pudding:
1 pound challah or egg bread, cubed
1 teaspoon cinnamon
1/2 cup egg substitute
4 egg whites
1/3 cup sugar substitute for baking
4 cups fat-free milk
2 teaspoons vanilla extract
1/3 cup raisins
For the vanilla pudding sauce:
1 egg
1 egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups fat-free milk
2 teaspoons vanilla extract

Directions

For the bread pudding:
Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
Cut into squares and serve warm with vanilla pudding sauce*.
*For the vanilla pudding sauce:
Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
Yield: approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving

Recipe created by Chef Lisa Schroeder of Mother's Bistro, Portland, Ore., on behalf of 3-A-Day™ of Dairy

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