Last Wednesday, Yum and I found ourselves in a setting that resembled heaven on earth: We were at a Spanish wine tasting with handsome accented pourers and buttery melt-in-your-mouth jamon Iberico. What we could not get enough of was Libalis, a melodic white wine blend from Northern Spain's Valles de Sadacia region. The majority of the grapes are Muscat with a small percentage of lesser-known white varietals, Viura and Malvasia, mixed in.

This refreshing white was incredibly aromatic, slightly sweet, and very floral. It's smooth, silky, and would pair excellently with fish. However, with a flavor that's almost tropical, this well-balanced white is also suited for sipping solo. If you are into tasting exotic wines, definitely seek out a bottle of Libalis.

I know cupcakes are trendy, but who knew they were so fashionable? For Mother's Day, fashion designer Rebecca Taylor is teaming up with Billy's Bakery on a pair of posh cupcakes. Available May 1, the Vanilla Twinkle (above) and Mocha Meow cupcakes were inspired by Rebecca Taylor's Spring/Summer 2009 runway collection. Is it just me, or does the Vanilla Twinkle remind you of a Tiffany box?

For more details on the cupcakes and to see the mocha version, read more

Sometimes serendipity leads me to sandwiches at the most surprising times — like when I once found myself at an antique mall, housed in an old grocery store, with a restaurant in the middle. I ordered the feta BLT, which turned out to be an unfussy yet decadent, creamy, and salty twist on the crispy classic. Luckily, the woman who owned the restaurant also had a cookbook, and I got my hands on the recipe.

I've been meaning to make this for a while now, so last week I did feta cream-cheese BLTs for dinner. Turns out, April is not only National Grilled Cheese Month, it's also BLT Month. Serendipitous, indeed. To celebrate the sandwich yourself, read more

• Which type of coffee pot is the perfect match for you? — Chicago Tribune
• Forget the gizmos, Michael Ruhlman suggests investing in a kitchen scale. — Los Angeles Times
• Food service companies have threatened to boycott Florida tomatoes if growers don't improve farm workers' wages and conditions. — Washington Post
• Restaurateurs have been showing appreciation for their regulars with extra-special perks. — Boston Globe
• Fava leaves are just as satisfying to eat as their legume counterparts. — San Francisco Chronicle
• Familiarize yourself with the right cooking techniques for inexpensive cuts of meat. — New York Times
• Italian Prosecco is inexpensive, wildly available, and better-tasting than ever. — Wall Street Journal

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Have no time to plan an extravagant Mexican meal for Cinco de Mayo? No matter. I've got the perfect menu for a delicious dinner that's easy to put together — complete with a decadent dessert. Ice cream sundaes are ideal because they're fast and guests can help with the assemblage. This recipe expertly employs three simple flavors — ripe strawberries, creamy dulce de leche, and rich Mexican chocolate — to create one stunning dessert. Don't hesitate to get creative, the spicy chocolate sauce is scrumptious slathered over any combination of ice cream and berries. Learn the technique and read more