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We've been wondering for some time: how will Bravo top last season's Top Chef All-Stars? The answer, we're assuming, lies in the location. After more than a month of speculation in the blogosphere, the folks at Bravo have finally confirmed that Top Chef is headed to Texas.

According to the announcement, the season will take place in "not one, but three cities — Austin, Dallas, and San Antonio." Houston is glaringly missing. In addition, the show will feature not only the regular cast of characters (Padma Lakshmi, Tom Colicchio, and Gail Simmons), but also Emeril Lagasse and and former Top Chef Masters contestant Hugh Acheson.

As a native of the Bayou City, I'm undeniably biased, but it's hard to believe that Houston — the largest city in the state, the fourth-largest in America, and home to Bryan Caswell, Chris Shepherd, and some of the country's biggest rising stars — has officially been snubbed. We should pray that this season won't get caught up in Texas stereotypes, but the announcement — which is already full of cheesy references like "everything's bigger" and "we hope the cheftestants' cowboy boots are made for walking" — almost certainly foreshadows campy challenges and hokey one-liners. I'm already predicting a kill-your-own challenge on a ranch, a guest appearance (or five) from Dallas star chef Tim Love, and a trip to Smitty's, Salt Lick, Kreuz, or another famous Austin-area barbecue joint. Will you tune in?

When planning a party, be it a wedding, baby shower, or milestone birthday, the question "who should I invite from work?" is one that should be answered diplomatically. While it would be easy to say, "invite everyone you work closely with," this is simply not realistic. There are, inevitably, people from your office who you are actually friends with, and others who you are merely friendly with. How do you invite some to your big day without offending the others? Read on for my office invitation etiquette tips.

• How to build the perfect BLT.— Bon Appétit
• All things Jell-O are coming back in a big way. — San Francisco Chronicle
• Could eating bugs save the planet? — The New Yorker
• Tips for throwing the ultimate gluten-free party. — TLC
• Check out Anthony Bourdain's appearance on The Simpsons.. — Eater
• Learn a humane way to cook lobsters. — Food Republic
• 10 female chefs you need to know. — The Daily Meal
• A photographic look at SF Chefs. — Grub Street SF
• Here's 16 plum recipes that are juicy, sweet, and tart. — Kitchen Daily

Thanks to GraceDickinson for sharing this shot of a variety of gorgeous heirloom tomatoes!

Want to share dishes from your kitchen? To do so, join the Savory Sights group in the YumSugar Community. Yours may be featured on the site!

I'm pretty knowledgeable when it comes to fun facts about frozen desserts, but I've always wondered: What exactly causes brain freeze? I searched the web, eager to find out if there's a scientific explanation behind the phenomenon of ice cream headache. Turns out the curious sensation even has a technical name, Sphenopalatine ganglioneuralgia.

When a very cold food hits the palate, nerve response kicks into full gear, triggering blood vessels in the head to contract and dilate, and causing momentary head pain.

Should you have any forethought the next time you tackle a frozen dessert, allay the onset of brain freeze by letting icy treats melt in the front of your mouth first. If it's too late and you already have a pounding head, nip the occurrence by pressing your tongue to the roof of your mouth to warm everything back up.