• Lunch box surprises for the first day of school
• All the details on Sony's Tablet S
• Eight spectacular sangria recipes
• Video: Matt Damon on being an overprotective dad
• How far have you traveled with your pet?
• Five cute looks for Labor Day Weekend
• The most flattering bangs for your face
• See Barbie and Ken's wedding pictures
• Tour the gorgeous Gansevoort Park Hotel
• See Henry Cavill as Superman on the set of Man of Steel
• Fashion's Night Out for foodies!
• How friends can sabotage your weight-loss goals
• Six personal finance tips for forgetful people
• George Clooney kicks off the Venice Film Festival
• An easy recipe for avocado ice cream

Few things excite a summertime farmers market crowd more than a spread of vividly-hued heirloom tomatoes. Unlike mass-produced tomatoes, heirloom tomatoes are breed with unique characteristics that have been passed down for generations. There are countless varieties that differ in color, shape, and size, as well as maturation times.

They range from the hefty, irregularly shaped, explosively juicy cherokee purple to the tiny, tart, and firm green zebra. Because heirloom tomato cultivars come in early-, mid-, and late-season varieties, pay attention to what's available at your local market that day. Generally speaking, select tomatoes that are firm, heavy for their size, and free of any open cracks or wounds. For ideas on how to cook with them, read more

OK, listen up readers: this recipe is for everyone who hates to bake. It's the world's easiest cake recipe and it requires no oven time and only five ingredients. What kind of cake could that be? It's a classic icebox cake! If you're not familiar with icebox cakes, they are made by layering chocolate wafer cookies with whipped cream. As the mixture sits overnight in the refrigerator, the wafers absorb some of the whipped cream, and the next day the whole thing can be sliced and served like a normal cake. I love icebox cakes because they taste like a giant Oreo cookie! This dish would be an excellent finish to a Labor Day barbecue, so read more to get the uncomplicated recipe.

Krispy Kreme's late to joining the fast food breakfast wars, but that doesn't mean they aren't going to try. After years of floundering sales, the doughnut chain's launched a new business plan, and things are finally looking up.

Hot off the heels that its fiscal performance is up, Krispy Kreme's announced it's getting into the java business, with three new signature coffees: a house blend, a dark roast, and house decaf. It's also debuted a trendy line of doughnuts for London Fashion Week, a so-called "capsule collection . . . of glossy, stylish, and fruity-flavored doughnuts for fashion lovers everywhere." It's expanding rapidly in Mexico and Japan, and will launch a new marketing campaign this Friday with the tagline "worthy of our doughnuts."

It'll be interesting to see how Krispy Kreme fares in such a competitive breakfast environment, especially since it has a track record of being late to the game with new products. Does Krispy Kreme have what it takes to make a comeback?

Mother Earth surprises us with plenty of naturally colorful foods, from blueberries to squid ink, and everything in between. So have you ever been stumped about why, given that cow's milk isn't orange, certain cheeses have such a shockingly bright color?

I asked our resident cheese expert, Laura Werlin, what the reason is behind that. Turns out there are several possible historical explanations. "In England, a golden-hued cheese was an indication that the cows were out on pasture and therefore a superior cheese. The beta carotene they ingested translated to the color of their milk and therefore the cheese. So, to get the same price for cheese year-round, cheesemakers began adding drops of a natural dye, annato," she explained.

Another theory is that the orange coloring helped to set regional cheesemakers apart. "When cheesemaking was developing in the United States, cheddars from the East Coast were always white. In order to distinguish their cheeses on the market, Wisconsin cheesemakers made their cheeses orange, says Werlin. To this day, there isn't much orange cheese to be found along the eastern seaboard; some states, like California, produce both.

Are you partial to white or orange cheese?