When chef Cal Stamenov showed us how to make the perfect scallop at Chefs' Holidays, I learned a lot about different types of mollusks and the key to preparing them. But the best part of the demo was chef Cal's answer to a long-standing burning question of mine. Why is it that recipes often call for both olive oil and butter?

To prevent burning, Stamenov heated up a pan first before adding olive oil; then, he threw in some butter. The chef explained that the sugars in butter boost flavor, but butter has a low smoke point. Adding olive oil helps to further impede the fat from scorching.

Got a burning question? Then post it in the Burning Question group in the YumSugar Community! It's your place to ask the most pressing questions about the culinary world.

Next Wednesday FabSugar and I are hosting a game night. We're playing Apples to Apples and serving a menu of easy dishes that all have apples.

Usually when I host a party, I like to make a pitcher drink so I don't have to worry about making cocktails all night. However, since this is an intimate gathering and I'm cohosting with Fab, I've decided it will be fun to play bartender!

I'll be mixing up a libation called the Gold Rush. It's a beautiful combination of vodka, apple juice concentrate, and Calvados, a French apple brandy. It's easy to make, so learn how and read more

Two months ago, the big buzzword in the food world was koodies — kid foodies. And while the concept has been around for a while, it looks like the word has a brand-new poster child. Watford, England's, Archie Coffer is only 2 years old, and already he's being nicknamed "the miniature Jamie Oliver." He's one half of the father-son duo starring in My Daddy Cooks, a video and recipe blog with an international following. The toddler's father, Nick Coffer, has already signed with an agent, been filmed by the BBC, and has a book deal in progress.

Watch the father and son tag-team to make a vegetable frittata, after the jump.

Clams are quickly becoming a staple in my appetizer arsenal. They're my go-to shellfish when I'm sick of shrimp. I've made clams casino, grilled clams, and over the long weekend, I tried clams oreganata.

A classic Italian antipasti, the oreganata topping consists of breadcrumbs, garlic, and lots of fresh oregano. It's a savory and scrumptious way to enjoy clams on the half shell.

The most difficult thing about this appetizer is getting the clams open. I followed the recipe exactly and it took some effort to shuck the clams. The work was worth it, though, because these clams were crowd-pleasing and delicious. Learn how it's done after the break.

If you made a New Year's Resolution this year, there's a pretty solid chance it involved getting healthier or losing weight. You could try a diet on your own, or there's always another option: home delivery meals. Trying a package last year from Freshology reaffirmed my greatest fears that diet deliveries are less-than-fresh, skimpy, and generally unappetizing. So when Cook! San Francisco, a local gourmet meals delivery company, sent me a trial, I was prepared to be underwhelmed. Did the meal they sent me change my mindset? Read more to find out.