Many of you were bummed to see Eugene go, and while I liked him as well, I knew he wouldn't be the next Top Chef.

His creativity couldn't cut it with the judges, but Eugene, who I spoke to yesterday on the phone with fellow booted contestant, Melissa, was optimistic about the experience.

Eugene is a unique guy: He worked his way up from dishwasher to executive chef with no classic culinary training, making him a role model for young chefs everywhere. To see what the inspiring chef had to say about the judges and daikon radishes, read more

When it comes to home cooking, celebrities are just like us. Last night, on The Late Show With David Letterman, Kate Winslet admitted she loves to cook but can be a little accident-prone in the kitchen.

On the upside, the Revolutionary Road actress admits she loves to eat and cook. "I do know how to cook. I had fun with my turkey this year," she says. "I decided to go for the brining technique. Oh my gosh, this brining thing is so amazing."

But she didn't emerge from the holiday season unscathed. "The injuries I've sustained!" she laments, holding up her forearm to the camera. "This was a really nasty burn when I was pre-preparing Christmas things . . . And then . . . I sliced off a piece of my finger and saw it fall onto the chopping board with a piece of nail still attached!"

I'll admit: I was surprised that she cooks and even more shocked to learn that she's had as many gory moments in the kitchen as I have. Do you have any kitchen battle scars? To hear the actress extol the virtues of brining and rave about pork, read more

The classic Italian meatball goes sophisticated in this rapid yet gourmet meal. Rich lamb replaces boring beef and the sauce is seasoned with tangy vinegar and fire-roasted tomatoes.

Sub out pasta for quick-cooking polenta jazzed up with honey and fresh rosemary. Serve with a glass of red wine and a green salad. To kick-start your weekend with this mouth-watering meal, read more

• Super Bowl must make: cheesy pepperoni pizza dip. — Noble Pig
• I'm a huge fan of mixology, but these crazy cocktails are too much. — Men.Style
• Have you tried Ziploc's Zip 'n Steam bags yet? — The Kitchn
• Learn how to make the perfect fried rice. — The Epi-Log
• Waste time by watching these hilarious food-related Super Bowl commercials. — Chow
• Meet Jack in the Box's newest creation: the pomegranate berry smoothie. — Serious Eats
• Read about Top Chef judges Toby Young and Jean-Christophe Novelli's heated feud. — Eat Me Daily
• Take advantage of Williams-Sonoma's blowout sale! — GlamDish

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This week we watched as two chefs got the axe on Top Chef. Yesterday I had the chance to speak with both Melissa and Eugene. It was interesting to hear the contestants' perspectives of the new judge, Toby Young.

First up: Melissa. She's truly believes her food is imaginative and creative and is excited for the upcoming opening of her new restaurant Happy Noodle House in Boulder, CO.

To see what she had to say about the competition, read more

It's been all over the news that Starbucks took a financial hit in 2008. So why is the coffee giant starting off its year on an even riskier note?

Flight records indicate that Starbucks purchased a $45 million corporate jet — around the same time last month it announced it was reevaluating its employee 401(k) matching policy. The Gulfstream 550 jet can transport up to 19 passengers, and includes such features as DVD players and floor to ceiling closets.

According to Starbucks rep Deb Trevino, the order for the jet was placed three years ago, and canceling the transaction would be too expensive. They ordered the jet to save costs; one of its two corporate jets is no longer under warranty and would require more repairs than a new model.

Corporate watchdogs have called this purchase "an unacceptable answer in 2009." It does seem to be representative of excessive corporate spending, especially after a year in which the chain closed 616 stores and slashed thousands of jobs.

Whose side are you on? Do you think this purchase will help the company's leaders work more efficiently, or is Starbucks losing sight of its priorities?

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