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So many of the country's most popular grapes — Chardonnay, Cabernet Sauvignon, Merlot, and Moscato, among them — are found both as stand-alone varietals and in blends. But I've noticed that, as popular as Riesling is, I've never spotted it in a blend with other grape varieties. What gives?

I turned to a couple of wine experts to find out why the Riesling grape works so well on its own but doesn't seem to play well with others. "Some grapes just don't seem to be as friendly to blending as others," explained Ray Isle, executive wine editor of Food & Wine magazine. "Riesling simply has a nuanced purity of expression that's easily stepped on or gets lost when combined with other grapes."

"It's also partly historical, too," he added, citing the fact that certain grapes, such as Pinot Noir, have stood alone over the years, while others, like Bordeaux, are blended wines by nature. Economics also play a part. Says Jardinière assistant wine director Jai Wilson: "It's probably more valuable to put Riesling in a bottle by itself than, say, wasting it in a big blend."

That said, it's not unheard of to come across a low-cost blend of Riesling with Chardonnay. Have you ever tasted Riesling in a wine with other grapes?

Source: Flickr User Michal Osmenda

What's been your antidote to the heat waves sweeping the country? My solution has been a cold, frosty beer — in particular, highly perfumed craft brewed pale ales, like Russian River's Pliny the Elder, or Speakeasy's Big Daddy IPA. In light of all the bottles I've been throwing back, I turned to Matt Rutkowski, beer sommelier for glassmaker Spiegelau, to provide some tips on how to choose and enjoy craft brews. Keep reading to see his tips for tasting craft beer.

Nothing compares to fresh-baked bread, but in the Summer, who wants to have their hot oven on? Why not heat up the grill and make these stuffed flatbreads to satisfy your craving? I stuffed the bread with a variety of herbs, garlic, and farmer cheese, but feel free to experiment with different fillings. Like any bread, time is needed to prepare the dough. However, they can be made in advance, separated by parchment paper, and refrigerated until needed. Although the prep may take awhile, these flatbreads cook in no time and only require a couple minutes on each side before they are ready to enjoy. At your next barbecue, while your meat is resting, keep the grill hot and bake these flatbreads! Get the recipe by reading more.

• McDonald's is shrinking fries and adding fruits and veggies to its Happy Meals. — Huffington Post Food
• French macaroon recipes to make your mouth water. — TLC
• What not to eat during a heat wave. — Food Republic
• The 10 best restaurants to watch the sunset. — The Daily Meal
• Learn to frost cupcakes the right way. — KitchenDaily
• Whole Foods launches an Edible Schoolyard copycat. — Grub Street SF
• Papaya's the source of the latest salmonella outbreak. — Eatocracy
• Get to know the fishermen behind Red Lobster. — Eater

I can't remember the last time I ordered a French pastry, especially a croissant. That's why I'm shocked when it comes to my latest fixation: these split croissants by Thomas', the company of English muffin "nook and cranny" fame.

Generally, croissants are too messy and too large for my liking. I'm not a fan of sending shards of pastry every which way when taking a bite. But these slightly petite pastries are pillowy soft and already split, and at 160 calories each, they're just fattening enough without putting you over the top.

The croissants also an ideal vehicle for any sort of sandwich. Lately, I've been skipping my reduced-fat turkey bacon sandwich at Starbucks in favor of making my own at home, like the aged cheddar and salt-and-pepper scrambled egg sandwich pictured here. If you're into breakfast sandwiches, what's your bread of choice?

It's nice to cook in a kitchen stocked with every culinary tool imaginable, but even if you don't have specialized cooking tools on hand, all is not lost! Take citrus zest, for example. Without a microplane or grater, it can be pretty hard to zest a lemon or lime, right? Wrong! Here's how you do it:

1. Using a vegetable peeler, peel off the skin of the citrus. Try to get as little of the white pith as possible.
2. Place the peel on a cutting board and use a large knife to finely mince it into small, zest-like pieces.
3. Use the minced citrus peel according to your recipe.

Have you ever made your own zest?