While YumSugar was busy learning about caviar at the Fancy Foods Show, I was searching the Italian section for exciting new drinks. With its smooth, easy-drinking liquid, and clear anise-y taste, Izzi Sambuca caught my eye.

Sambuca is a popular Italian liqueur that's great for sipping on a cold afternoon. The distinctive flavor of licorice is prominent, but not overpowering. Izzi makes two kinds: premium original and Sumbuca al Caffé, a variation on theme with subtle undertones of coffee beans and a rich caramel color. Both are warming, but not too strong, full bodied yet not syrupy, and slightly sweet.

Sambuca was popular at the show and Izzi's offerings were my favorite. I definitely plan on adding a bottle to my liquor collection. How about you? Have you tried Sambuca?

Although desserts are not tremendously popular in Asian cuisine, for a Chinese New Year celebration, there are plenty of options. First there's the traditional Nian Gao, a sticky, sweet gelatinous cake. Then there's the modern spring roll: filled with fruit, fried until a golden, and served with a caramel rum dipping sauce.

Finally, there's this recipe for sweet sesame wonton crisps. Serve with a tart tangerine sorbet for a soft-crunchy balance of textures. Not only is this dish unexpected, but it also symbolizes luck. To check out the recipe, read more

If fried food isn't your thing, then skip last week's fried grouper sandwich and opt for a blackened, grilled version instead. Oh yeah, except this version adds fried green tomatoes, so you'll probably want to leave those off if it's healthy eating you're after. But where's the fun in that? I never would have thought to combine succulent white fish with tangy green tomatoes, but the combination was really outstanding.The restaurant also added onion rings to its sandwich, but I found those to be a little much: All the friedness was getting in the way of the fish flavor. So if I were to make it again, I'd just pair a simple piece of blackened grouper with fried tomatoes, plus lettuce and tartar sauce (or mayo if you prefer). To get the recipes, read more

• Gastón Acurio, South America's preeminent chef, plans to introduce America to Peruvian cuisine. — Los Angeles Times
• Goji berries may seem like a fleeting trend, but they've long been prized in Chinese culture. — Boston Globe
• Want a dramatically different weeknight meal? Opt for pistachio-encrusted turkey burgers. — Chicago Tribune
• Despite the global recession, airlines are spending more to add cachet to airline food. — Wall Street Journal
• Favorite cocktails and spirits of presidents past and present. — Washington Post
• The latest high-tech cooking tool is the cell phone. — New York Times
• Pretzel chips have exploded onto the snack scene. Which brand is the best? — San Francisco Chronicle
• Learning how to cut up a whole chicken will save you money. — The Oregonian

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Last weekend, PartySugar and I spent most of our time eating and drinking at the Winter Fancy Foods Show, the largest food show in North America. With more than 250,000 food and beverage products on display, one could say that perhaps I bit off a little more than I could chew.

We tasted wine, cheese, meat, and everything else you can think of (more on that later!), but one of the biggest highlights had to be learning more about caviar from the pros. I turned to Ali Bolourchi and Michael Kupfer of Pacific Plaza Imports, a California-based caviar importer, to get some tips. To find out how to serve, taste, and enjoy caviar, read more

Listen up Top Chef fans: yesterday Bravo released highly anticipated news about the fifth and current season of Top Chef. On Feb. 18, the four remaining cheftestants will head to New Orleans for the final two shows of the season. Expect the episodes to be "supersized" with "a shocking twist that changes the face of game."

Celebrity chef Emeril Lagasse is the guest judge. Although the finale does not air until Feb. 25, it was already filmed. Of the experience, Emeril said:

In Louisiana, we have an amazing selection of local ingredients: andouille sausage, frog legs, turtle, catfish, and rabbit. I was interested in seeing if the chefs would venture out and really try to explore our local flavors and culture.

The challenge for some was finding a balance between the bold spices we love and their own personal style. All I can say is that you'll definitely want to go back for seconds for some of their final dishes!

There are still eight cheftestants remaining, but things are sure to heat up on tonight's restaurant wars episode, and definitely when they head to Louisiana. Are you excited to watch the NOLA finale? What do you think about Lagasse's participation on the show?

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Stop! Put down that box of macaroni and cheese and pick up a cheese grater. This recipe for no-bake mac and cheese is creamy, delicious, and simple to put together. Made with lowfat milk, whole-wheat pasta, and broccoli, it's far healthier than its boxed counterpart. To serve this meal without heading to the grocery store, use whatever cheese and frozen vegetables you have on hand. Sound delish? Get the recipe when you read more