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• Four new ways to get in shape this Fall
• Ten picture-perfect potluck dishes
• Celebrities turned politicians from the past, present, and possible future
• Wrap skirts you can wear from the runways
• Nicole Richie's best style moments
• Eight stylish diaper bags for Fall
• Tips for making the most of your small space
• Meet Modern Family's new Lily
• Video: I'm a Huge Fan Taylor Lautner Part 1
• Yoga terms translated for newbies
• See Amy Smart and Carter Oosterhouse's wedding pictures
• Details from a salvage chic wedding

Bravo's just released the list of contestants for season nine of Top Chef, which premieres Nov. 2, and the network's switching things up a bit. Instead of one series location, this season will be shot between three cities, Austin, Dallas, and San Antonio, and there's a list of 29 hopefuls, which will be whittled down to 16 real cheftestants.

Charlize Theron, Pee-wee Herman, Patti LaBelle, Cat Cora, John Besh, and Tim Love will make appearances — and let's not forget new judges Emeril Lagasse and Hugh Acheson. Keep reading to see all the hopefuls competing on Top Chef: Texas.

Yesterday, news that pastry chef and Dinner With the Band host Sam Mason is opening a mayonnaise shop spread faster than a dollop of Hellmann's on white bread.

The chef's shop, Empire Mayonnaise Co., will open in Prospect Heights in Brooklyn this November, and it will be dedicated solely to high-end aioli and mayonnaise. He plans to serve roughly 40 different types of the condiment, ranging from coffee to foie gras and mushroom.

Specialization in a singular craft is something that's flourished these days; we've seen stores that sell everything from just pickles to just hot sauce. What is newly fascinating here is seeing such a big name focus on such a specific condiment — although given mayo's ability to make burgers, fries, salads, and sandwiches transcendent, it sort of does make sense. Tell me your thoughts: does mayonnaise have the potential to be the next big food trend?

Source: Flickr User jules:stonesoup

Tapenade is a staple in my house, since it does double duty served with a cheese plate or used as a spread on your favorite panini. I must admit, however, I always end up making it with black olives, so I was thrilled when I found a recipe specifically for a tasty green olive spread. Because the olive's flavor takes center stage in this milk-based dip, I recommend using your favorite green olives; I chose castelvetranos since they impart an amazingly buttery flavor and bright green color, and they aren't incredibly briny.

The result was a salty and creamy dip that was perfect served on crunchy crostini, and would also be ideal in pasta or even as a dressing for salad. Move over, olive tapenade; it's all about going green! Keep reading for this simple recipe.

Although it can be enjoyed all year long, I crave pound cake during the warmer months. Thick slices are transformed into a spectacular dessert when caramelized on the grill. Thin pieces become moist when smothered with fresh berries and fluffy whipped cream. Chunks can be layered with custard and stone fruit in a trifle or simply topped with ice cream and sauce in a sundae. With classic pound cake, the dessert possibilities are endless! Traditionally a pound cake was made with a pound each of flour, sugar, and butter, but nowadays, the recipe is a little different. Once you've mastered the technique you can experiment not only with the final preparations, but with mix-ins as well. Stir in fresh citrus zest, different flavored extracts or liqueurs, chocolate chips, etc. But first: here's the basic recipe.

Reason number one to be grateful for Fall's impending arrival: apple season and the glorious foods that come with it. Just ask Fresh Tart, who's ushering in a new time of year with a Dutch apple pancake.

This pancake is meant to be served with a dusting of confectioners' sugar, which is lovely, but I'll be honest...a generous drizzle of Sapsucker Farms maple syrup, with a tidy pile of crispy bacon, is a very, incredibly awesome way to usher in fall.

Head over to her blog to get access to the recipe, and find out how to make it gluten-free. If you love taking photos of your dishes, join our Savory Sights group to share them with us!