If you're a foodie with access to BBC America (or BBC regular), then you've probably caught an episode of Last Restaurant Standing. The reality show pits couples — many with little or no professional cooking experience — against each other as they compete to open a restaurant. The BBC version is hosted by Raymond Blanc, a two-star Michelin chef and food personality. I've caught a few episodes, but can't quite seem to get into it.

I wonder then, will I give it a chance when its Americanized version begins? NBC has just announced that Marco Pierre White will be hosting a new show called The Chopping Block. The show will feature eight couples running two neighboring restaurants, and one will be eliminated each time. It's a little bit different, but the bones sure do look like Last Restaurant Standing.

If you're wondering who Marco Pierre White is, it should be noted that he's tough enough to make Gordon Ramsay cry. He's one of Britain's original celebrity chefs, and the current host of the UK version of Hell's Kitchen. I imagine there's going to be a lot of swearing and yelling in his new show. Maybe this less-civilized version of LRS will be more fun?

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Over the weekend I had the lovely opportunity to taste many of California's Rhone-style wines at the Rhone Rangers wine tasting. I'm not too familar with the Paso Robles wine-making region, so it was exciting to taste what they had to offer. While I enjoyed sipping both the Syrah or Grenache, I found that the Rosés better complemented the sunny Spring day.

One that stood out was the Arroyo Robles 2006 Syrah Rosé. Normally I don't love Rosé, but this wine was smooth and uncomplicated. It has a lovely, rosy pink color with a fresh fruity aroma and it tasted like Summer in a glass. At $21 a bottle, it is affordable enough to purchase now and enjoy when the weather actually warms up.

This year Top Chef threw a new twist at us. For the first time there's a couple participating on the show. Will they have an advantage? Will they mess with others heads? And will they still be together when it's all over?

Recently we had a chance to talk with Jennifer Biesty, one half of the dynamic duo and executive chef at the popular Coco500 in San Francisco. To find out what she had to say about her experience on Top Chef, as well as what's next for her, read more

Although nothing is quite as comforting as pasta and melted cheese, it's easy to get sick of macaroni and cheese. For a delicious variation, consider making these cheese-stuffed shells. Five (!) types of cheese and a smoky marinara sauce make these shells absolutely extraordinary. — The Kitchen Sink

What do Irish Stew and Ramen noodles have in common? Apparently Conan O'Brien can't make either. Unfortunately no one told the folks at Good Housekeeping magazine that Conan O'Brien doesn't cook. You see somehow they think he does. In fact they believe it so much that they actually published his recipe for his "favorite" St. Patrick's Day dish. Problem is since Conan doesn't cook, he doesn't have a recipe. If you want to watch what he had to say about it on his show, plus check out the recipe for his "fave" stew, just read more

I'm always looking for unexpected things to put between two slices of bread, so when GiggleSugar let me taste her asparagus panini the other day, I couldn't wait to create a similar concoction. The secret, she said, was truffle-infused Parmesan cheese she got at Bristol Farms, so I picked some up and put together my own version of the sammie.

Asparagus is both in season right now and good for you, and today's 'Wich of the Week combines the yummy Spring vegetable with equally bold cheese. The strong flavor combination is balanced out by cold-cut roasted chicken, wheat bread, and balsamic reduction sauce. For the recipe and step-by-step instructions, read more

• Soaring wheat costs means higher costs at bakeries. — Seattle Times
• Uh oh, is the eat-anything-you-want-and
  -don't-worry-about-it-
  fatty party over? — New York Times
• Lighten up springtime menus with fresh ricotta desserts. — San Francisco Chronicle
• Which of these jelly beans are the best? — Boston Globe
• Leek pancakes, gravlax, herbal tisane, and chocolate-orange scones create a blissful Easter brunch. — Los Angeles Times
• Not interested in an Easter ham? Try a vegetarian Easter feast instead. — Washington Post
• Make homemade Peeps for Easter. — Houston Chronicle

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No menu — including an Easter brunch — is complete without a sweet finish. You could order a bunch of fancy pastries from your favorite bakery, or you could use puff pastry to make a sweet, flaky chocolate filled treat in the comfort of your own kitchen. These mini pain au chocolates are deliciously satisfying and beyond simple to make.

I always include them on any brunch menu because rave reviews are guaranteed. To see how they are made, read more

Yesterday, Page Six reported a rumor concerning Nigella Lawson's oversized bum. According to the article, a Food Network insider claimed her program's director went to extreme lengths not to film her recently enlarged backside. The Food Network quickly denied the rumors stating no changes had been made to their filming technique.

However, the entire ordeal left a stale taste in my mouth. I wondered, why does a chef's body size really matter? The saying never trust a skinny chef drives me crazy. Why should we trust Nigella's recipes more than Giada's recipes based on the size of their bodies? Shouldn't the final taste of the dish be the deciding factor in a chef's worth?

I would like to believe that body size doesn't matter in the culinary world, but after reading your comments on how chunky you think a certain chef's legs are, I know that it sadly does. How do you feel about the subject? Would you hate Rachael less if she packed on the pounds? Would you enjoy Nigella more if she lost the curves? Does a chef's body size really matter?

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