In continuing celebration of the Lunar New Year, today's 'Wich of the Week hails from Vietnam, which kicked off the 15-day Tet celebration last week. Bánh mì sandwiches are like the Vietnamese version of a sub, and a delicious side effect of French colonization.

The best thing about bánh mì? They usually cost less than three bucks. But even if they weren't such a bargain, bánh mì would easily be one of my favorite sandwiches. For my latest San Francisco-bánh mì adventure, read more

For the last five years, Sterling Vineyards has created special blends specifically for the Oscars. The blends, which are the Red Carpet Reserve Cabernet Sauvignon and the Gold Standard Reserve Chardonnay, are limited to 350 cases of each and are extremely exclusive. Unless you sneak into to the Governors Ball, or have someone sneak a bottle out for you, you won't even be able to taste it. Luckily, I was able to taste the red during the press preview, and it was a dangerously smooth, well-rounded cab with a hint of chocolate, berries, and spice. Hollywood's elite are going to have a good time with this one!

And although you can't get your hands on one of these elite bottles, you can treat yourself to another vintage from Sterling. They have several different varieties — both whites and reds — and a price range that fits any budget.

Recently I had a chance to sit down with winemaker Chris Millard. He explained the exclusive wines and how they're developed. To check out the video, read more

The first round of nominees for the 2008 James Beard Awards have just been announced. Well not really, the judges were sent the "long list" earlier today, and the folks at Grub Street managed to get their grubby little hands on a copy.

The list is the best of the best in the US, and features quite a broad range. The categories are Restaurateur, Best Regional Chef (separate categories for each region), Pastry Chef, Rising Star Chef, Chef, Restaurant, Service, Wine Service, Wine & Spirits Professional, and Best New Restaurant.

It's interesting to me that New York City gets its own category, but since it's such a hot bed of culinary delights, I guess it's only fair to the rest of the Northeast. The lists definitely run the gamut of flavors and styles. There are some obvious names — like Mario Batali, Jean-Georges Vongerichten, and Wolfgang Puck — but there are some newcomers as well. Here at Sugar HQ, we're excited by the inclusion of several of our new fave eateries (SPQR and Spruce in San Francisco).

If you're curious, check out the entire long list of nominees. It's interesting to note that the cookbooks, newspaper articles, webcasts/radio, and restaurant design are not on this list. Those will surely be announced in the weeks to come, and when they do, we'll definitely let you know!

So, were any of your favorite chefs or restaurants on the long list? Do you feel that your region is well represented?

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A couple of weeks ago, my girlfriend told me about a gorgeous red beet risotto she had seen in a magazine. Inspired, we decided to make one for dinner. We chose this recipe because it pairs the beets with sharp cheddar cheese. The vibrant color of the risotto would be perfect for any Valentine's Day meal — especially when served in a heart-shaped dish. The flavor is rich, creamy, and was even well-liked by my beet-hating father. It's not difficult to make, so take a look at the recipe when you read more

FabSugar is moving into a new apartment and she needs our help! She's ditching her mix-matched collection of glasses in favor of new ones. Let's all head off to market in search of cool drinkware for Fab. Look for everyday glasses: tumblers, water glasses, or stemless glasses that are versatile and stylish. Think fabulous, but functional. Save the glasses you discover in the Yum Market on TeamSugar with the keyword tag, Fab Everyday Glasses. Both Fab and I are excited to check out your discoveries!

Don't know how to bookmark? Read geeksugar's how to and learn more.

To check out a list of my favorite online shops, read more

• Watch out dark chocolate, milk chocolate is ready to make its move. Plus, what do you do when you're a vegetarian, but your beloved is an omnivore? — The New York Times
• Surprisingly, the vegan vs. meat-eating household dilemma is prevalent on the West Coast as well. — San Francisco Chronicle
• Introducing The Gastronomer, a new column about food and science. — Washington Post
• Pickling vegetables and making charcuterie are passions for some Boston-area chefs. — Boston Globe
• Discover what makes this list of basic and beyond kitchen essentials. — Slashfood
• If you're more of a cook than a baker, check out all the tools and supplies you need to bring out your inner pastry chef. — Chicago Tribune



• Speaking of baking, pastry chef Sherry Yard shares her memories and recipes in her new book, Desserts by the Yard. — Los Angeles Times
• Is there anything more romantic than a man in an apron? — Seattle Times
• Napa's Oxbow Public Market finally opens, creating a new foodie mecca. — Sacramento Bee

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I never thought I'd put the words "Pepsi" and "healthy" together, but here goes: Pepsi is launching a healthy version of their flagship soda called Pepsi Raw. Made from natural ingredients, it contains no artificial preservatives, color, flavor, or sweeteners. It appears to be lighter in color — is that the lack of corn syrup, artificial color, or something else? — but that's not the only thing it's light in. It's lighter in calories (90 compared to 120 in regular Pepsi), too.

The product is launching in the UK, but it'll only be available in select bars and clubs in seven cities: London, Manchester, Glasgow, Brighton, Birmingham, Leeds, and Liverpool. A larger distribution arrives later in the year, but no word on a US release.

So what do you think? Do you think soda can really be healthy? I'd really like to try it; I wonder if tastes like regular Pepsi, or will all the excess artificial be missed?

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No Valentine's Day fondue party is complete without chocolate fondue. This gooey and delicious dessert is decadent and festive. Serve with the classic accompaniments: fruit — strawberries, bananas, pineapple — salted pretzel sticks, biscotti, cubed pound or cheesecake. For a super special treat, make homemade marshmallows, tint them pink with red food coloring, and cut out with a heart shaped cookie cutter. For the classic chocolate fondue recipe and another for the marshmallows, read more