Today, word spread that ice cream chain Baskin-Robbins is retiring five of its flavors, among them Campfire S'mores, Apple Pie a La Mode, Caramel Praline Cheesecake, and Superfudge Truffle. But the most surprising news of all? The company also plans to retire French Vanilla, a longtime hit and one of its original 31 flavors created in 1945.

Not only has French Vanilla been a core flavor for the past 65 years, but vanilla is the most popular ice cream variety in America by a wide margin. Does the discontinuation of French Vanilla suggest fewer consumers have an appetite for the flavor?

In recent frozen dessert encounters, I've spotted vanilla bean ice cream much more frequently than its flaxen yellow French counterpart, which is strained to be free of flavorful vanilla bean seeds and made heavier and creamier with egg custard. What do you think: Will other ice cream companies follow suit? Does French vanilla ice cream seem like a dated flavor to you?

Source: Flickr User cowbite

I've never met a crostini I didn't like. Place anything on a small piece of thinly sliced, toasted baguette and I will gobble it up. When this recipe for zucchini crostini arrived in my inbox thanks to a wonderfully informative food newsletter called Tasting Table, I was super excited — more so than I would be if it was any old crostini recipe.

You see, it's really fun to say the words "zucchini crostini." Try it. Say them out loud. I bet you can't help but smile, right? Since funny little things — like rhyming words that describe one of my favorite hors d'oeuvres — make me extremely happy, I knew I would not be disappointed by this recipe. I printed it on the spot and let me tell you: it's amazing!

It's simple to throw together at the last minute (it was a starter at one of my infamous impromptu dinner parties) and downright delicious. It's vegetarian-friendly and although the ingredients are basic, the flavor is rich and complex. I highly recommend you make it, so here's the recipe.

The key to a successful beach bonfire is to plan ahead. Think of every variable that could happen and be prepared for it. Pack your car with blankets, chairs, a portable table, cooler, and grill. Don't forget everything you need for cooking like matches, bottle openers, wood, and charcoal. For easy access, put the food in a separate cooler; nonperishables can go in reusable totes. Place the items you will need to use immediately upon arrival at the beach in the trunk last — they will be removed first. Keep bowls, cutlery, servingware, and napkins organized. Pour the punch into a durable pitcher with a lid and store plastic glasses in a handy spot nearby. When you make it to the shore, set everything up, and let the celebration begin!

Have you hosted a party on the beach? What tips can you provide?

YumSugar member Senorita uploaded this image of a delectable seafood appetizer Savory Sights group in the YumSugar Community. Do you have an image of something delicious that you recently made or enjoyed? Upload it!First I must admit that I have forgotten what type of fish was on these baguette slices but I can tell you, it was mighty tasty!