One of my favorite restaurants, Beretta, has launched a series of cocktail classes. Taught by hunky bartender Ryan Fitzgerald, the hands-on seminars cover the basic skills and focus on a different spirit. I sat in on a whiskey lesson where Fitzgerald led us through the process of making an improved whiskey cocktail while providing a fascinating history of the drink.

A long time ago there were no names for cocktails, and each drink consisted of booze, sugar, and water. If you went to a bar and wanted a drink with whiskey, you'd ask for a "whiskey cocktail." If you preferred a drink with gin, you'd order a "gin cocktail."

When absinthe was introduced to the scene, barmen started adding a couple of dashes to the whiskey cocktail; they called this variation the "improved whiskey cocktail." Fitzgerald takes the drink to 2011 by adding a few dashes of bitters and Luxardo Maraschino liqueur. It's potent, but it's perfectly balanced. Get his recipe after the break.

Ever since I made cioppino, I've been craving brothy, tomato-based seafood stews. When I saw a recipe for a Catalan one in a recent issue of Food & Wine magazine, I had to give it a try. Unlike most variations, which call for canned tomatoes, this one uses the pulp of fresh tomatoes. It makes for a stew that's light in texture and full in flavor. The ingredient list doesn't include capers, but I threw some in for extra salty brininess. At my local market, halibut was expensive, so the fish monger suggested I use a cheaper firm white fish. The results were superb. This is a definite must make for seafood lovers! Check out the recipe now.

Taco Bell has major beef with the allegations made in a lawsuit against it this week — so much, in fact, that it's fighting back.

One California consumer's brought a false-advertising suit against the chain, objecting to its claims to serve "seasoned beef," and alleging the product contains merely 15 percent protein. In response, Taco Bell's contemplating plans to countersue and is defending its product by taking out full-page advertisements in prominent newspapers today.

The ad, titled, "Thank you for suing us. Here's the truth about our seasoned beef," includes the following statement:

The claims made against Taco Bell and our seasoned beef are absolutely false . . . We start with USDA-inspected quality beef (88%). Then add water to keep it juicy and moist (3%). Mix in Mexican spices and flavors (4%) . . . Combine a little oats, caramelized sugar, yeast, citric acid, and other ingredients that contribute to the flavor, moisture, consistency, and quality of our seasoned beef (5%). We stand behind the quality of our seasoned beef 100% and we are proud to serve it in all our restaurants. We take any claims to the contrary very seriously and plan to take legal action against those who have made false claims against our seasoned beef.

Since the chain's quarterly earnings will be released next week, a full-page ad — despite its six-figure price tag — is probably necessary. Do you buy Taco Bell's claims, and will you be buying its beef again?

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Last night I attended the Zinfandel Advocate and Producer's Good Eats and Zinfandel Pairing. It's a walk-around tasting where restaurants join forces with a winery and offer a bite of food that's paired with a specific wine. This was my fourth year at the event, and there was one major difference from the previous years: duck was everywhere! Normally lamb and beef dishes are highlighted, but yesterday it was all about duck. From spicy duck chili to duck risotto laced with bacon, chefs from all over the San Francisco Bay Area were offering their take on the delicious bird.

I couldn't help but wonder: is duck becoming more mainstream? Duck's often praised for its fat, which is perfect for frying and makes scrumptious fries, but it's also a versatile meat that works well in everything from braises to pasta sauces. In fact, I served duck at my New Year's Eve party and it was the first time I cooked with the protein in my own home. It was a rewarding and tasty experience and I plan on experimenting with it more.

How about you? Do you cook with duck? Will you order duck in a restaurant?

We've been all about healthy breakfasts with our new series, Fresh Starts. Here, Elka Karl shares hers: a strawberry smoothie with no added sugar.

Since I've been a type 1 diabetic for 20 years, maintaining a healthy pregnancy was a challenge (but one I was up to — I had super low a1c levels and got this cutie out of the deal, woot!). One way that I tried to deal with the insulin resistance that occurs in most type 1 diabetic pregnancies was by maintaining a very low glycemic diet.

Usually I would eat eggs in the morning, but sometimes I'd have a hankering for something a little sweeter. So, I'd often use this delicious low-carb smoothie recipe that I invented to appease my morning sweet tooth. I've marked the carb grams in parentheses for any of you diabetic ladies (or carb gram-counting ladies) out there who need a fresh start of their own, pregnant or not.

To see her sugar-free recipe, read more.