With their tart, sorbet-like outside and smooth center, I love classic orange creamsicles. As I continue my popsicle obsession, I decided to experiment with my own variation. Using mangoes and lime, I made creamsicles with a tropical twist!

The tartness of the lime zest perfectly complements the sweetness of the mango and the creaminess of the vanilla ice cream. Replicating the ice cream center of a creamsicle proved extremely difficult (believe me I tried!) so instead, I opted for a swirl effect by alternating layers of mango-lime puree and ice cream.

If you love the flavor of fresh tropical fruit and want to learn how to make these exotic creamsicles, read more

In a last-minute change of heart, Starbucks has decided to keep its breakfast sandwiches on the menu. Last January the coffee giant announced that it would be pulling all of its breakfast sandwiches from stores this September. The reason? Their pungent smell interfered with the in-store coffee aroma. Now, Starbucks says it plans to modify the sandwich recipe, swapping the cheese and using less butter:

We are not reversing our decision to replace the breakfast sandwiches, but rather we are continuing to evolve our food offerings. We have found small ingredient changes that address the aroma issues of our current breakfast sandwiches, and have implemented these already.

This change comes in light of Starbucks's many Wall Street woes, which include closing 600 stores and trying to gain smoothie market share. No doubt the website that's petitioning to keep the hot breakfast item is ecstatic about the development. What are your thoughts?

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At Spruce, an upscale bar and restaurant in San Francisco, I came across the papa doblé daiquiri on the bar menu and knew I had to order it. I love this drink for several reasons, and one of them is the legendary story behind it. The papa doblé was the signature drink of prolific writer Ernest Hemingway. Back in the '30s and '40s, he frequently ordered it at the El Floridita bar in Havana, Cuba. The cocktail isn't cloying — in fact, it isn't sweet at all — but it's smooth and easy to drink. Beware of impostor recipes, which will use cherry syrup in lieu of true, colorless, maraschino cherry liqueur. To learn how to make this famous concoction, read more

Desperate Housewives star and budding restaurateur Eva Longria has announced her plan to open a second Beso restaurant. This time her sights are set on Las Vegas.

The actress (who partnered with chef Todd English to open the VIP hot spot, Beso, in Los Angeles last March) has been spotted spending quality time at Caesar's Palace. The Vegas branch of Beso would be more of a loungey nightclub with small bites from English's Mexican-fusion menu.

I have yet to dine at Beso, but I find the Vegas expansion interesting. Could more Besos be on the horizon? Also, I enjoy seeing a celebrity's take on the restaurant industry.
What do you think of celebrity-owned restaurants?

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When I was little, one of the highlights of Summer was a day at the waterpark. This year I've decided to relive the memories by hosting a party at Waterworld USA in Concord, CA.

I'll invite a group of friends to join me for a day of fun at the aquatic park. Instead of eating at one of the park's overpriced restaurants, I'll pack a picnic of gourmet goodies.

Before I can plan the menu, I have to send the invitation. To see how I made these cool Popsicle-inspired invites, read more

A little while back the Internet went crazy for chocolate-covered bacon. Like every bacon lover, I fantasized about tasting the ultimate salty-sweet combination of bacon and chocolate. Instead of hopping in a car and heading to the Santa Cruz store that makes the pork-chocolate treat, I decided to experiment with my own variation. If I've been making chocolate-covered strawberries since I was 13, I can most certainly make chocolate-covered bacon! The process is straightforward: it involves two simple ingredients and an even simpler cooking technique. The result is an oddly delicious dessert with a rich, delicate balance of sugar and smoke. So scrumptious, homemade chocolate-covered bacon is the ultimate edible gift. To see the recipe, read more

Last week the world-renowned, award-winning chef Thomas Keller left his Napa Valley restaurant, The French Laundry, to speak at a panel discussion in San Francisco. The symposium celebrated the 100-year anniversary of the discovery of the fifth taste, umami. After the day-long event, Keller took some time out to speak with us.

The food industry's Yoda, Keller is a humble and wise chef devoted to the culinary arts. He prefers the quiet hills of Napa to the glittering nights of New York and when I asked where he would be dining that evening, he selflessly replied, "I have to get back to my kitchen to cook the dinner service." To see what else the inspiring chef had to say and find out why he's never gotten into television, check out our exclusive video!

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