Doritos recently announced a new flavor called The Quest, which is sold in a black package with the words "Guessing the Flavor Is Just the Beginning . . ." in bright green letters. As someone who's always up for a challenge, I decided to play the game. The chips look more like Cool Ranch Doritos than Nacho Cheese — and by that I mean they're not neon orange. In fact, they're more like yellow Fritos corn chips, but with a slightly green hue. The flavor was a bit of a mystery to me; they've definitely got more than a hint of lime and are slightly sweet. Our initial guess was Mango Chile Lime. However when I went to the website, I discovered it was incorrect.

The Doritos Quest website appears to be one long game. Sort of a fun marketing strategy if you think about it: Give customers an interesting new flavor and have them guess it. Once they guess it, they'll start down a larger quest that could win them $100,000. Pretty gimmicky, but you can't blame them for trying something new, can you?

What you can blame them for is creating a ridiculous chip flavor. Once you find out what it is, you'll probably end up liking them less. They're worth trying once, just for the novelty of it, but I won't be adding them to my roster.

If you've had them and absolutely can't figure it out — or if you're just curious and have to know — then I'll ruin the surprise when you read more

Nothing says "hello, Summer" more than an icy, cold, fruity popsicle! Refreshing and delicious, these watermelon cucumber popsicles are the perfect finish to a classic Memorial Day barbecue menu. Although you will need to purchase popsicle molds and sticks, it's worth the investment because homemade popsicles are sublimely divine. This recipe would even be exceptional with a little vodka added! To take a look, read more

One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and — I must admit — is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.

As I suspected, the flavors were easy to reproduce on my own plate with some balsamic-reduction sauce, hearty multigrain bread, and mixed greens. I made two versions of the sandwich: one open-face with greens, and one closed-face with serrano ham. I preferred the open-face, without meat, which allowed the rich flavor of the balsamic egg to take center stage. To get the recipe (with both options) and more photos, read more

• Remembering Robert Mondavi: How the winemaker reinvented Napa Valley. — The New York Times
• The foreign competition heats up at the Memphis Barbecue Contest. — Washington Post
• Kick your grilling up a notch by making your own spice rubs. — Chicago Tribune
• Check out these Summer twists on pisco sour and caipirinha cocktails. — Los Angeles Times
• Have you heard of roasting pig in a box? — The Oregonian
• These cookbooks will take you around the world on a grill. — San Francisco Chronicle
• Ever wondered what's up with that dimple on the bottom of wine bottles? — Dallas Morning News

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What did you think of last night's episode of Hell's Kitchen? It was extremely interesting to watch the blue team's dynamic change as they learned how to work with Jen. It was fun to finally see Gordon Ramsay kick the red team out of the kitchen. The 20 ingredient challenge was exciting, the photo shoot awkward, and the dinner service dramatic. To discuss in more depth, read more

The world of recipes on Yum just got a little bit yummier. A couple of months ago, we rolled out a new recipe form that lets you categorize recipes by cuisine, ingredient, occasion, and more. (Learn how to create a recipe here.) Now, those categories are coming in very handy, thanks to the new Yum recipe search!

The new and improved interface lets you easily find YumSugar and TeamSugar recipes by keyword, or by drilling down to specific categories. To see the form and find out more, read more

The indulgent world of haute cuisine just got a little more luxurious: Yesterday the Wall Street Burger Joint started serving a $175 hamburger. What makes it so special is the use of high end ingredients such as kobe beef, foie gras, exotic mushrooms, and golden truffle mayonnaise. The entire burger is topped with a generous dusting of gold flakes.

While the creation of absurdly expensive dishes is nothing new, I find it interesting that this burger's debut happens to be in the middle of an international food crisis. I couldn't afford to taste this burger myself, but if dining with a high roller, I would definitely indulge in this extreme excessiveness. I might even ask the chef to add imported aged cheddar! If you're going to go over the top, might as well do it in style. Still, there is something as too much. What do you think about this burger? Is it overly outrageous or divinely fabulous?

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After chicken, salmon is my go-to meat for quick, flavorful dinners. It takes wonderfully to a variety of seasonings and cooks in mere minutes. In this case, the salmon is glazed with thick honey, fresh lemon, and grated ginger. The final result is subtly sweet and divinely delicious. The recipe pairs a peppery arugula salad with the salmon, but if you prefer spinach or another green to arugula, simply alter it to suit your liking. Thanks to MyRecipes.com you can make this tonight. To get the recipe please read more