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When a bottle of ready-to-pour Madria Sangria Moscato arrived at our office, we eyed it with equal parts suspicion and intrigue: after all, we're obsessed with the stuff and have tried dozens of homemade sangria recipes. Does the flavor of bottled sangria, which goes for $6 a bottle, match up to homemade batches? Find out if the sangria tastes authentic or artificial.

If you've never heard of a chinois, it's a cone-shaped strainer that's often seen in professional kitchens and used for a multitude of purposes. While household strainers are more commonly round-shaped (better suited for straining pasta, sifting powdered sugar or flour, and the like), the conical chinois is more functional for extracting the liquids out of meats, vegetables, and fruits. Want a case for adding the chinois to your home kitchen? Here, we offer five foods that work well with the chinois.

• Stock: Make your stocks clear and fiber-free by straining out the bones and vegetable pieces. The cone shape helps trap everything, so bones don't go flying into the strained stock.
• Pureed soups and sauces: Leave behind even the most minute fibrous material after blending soups and sauces into a puree.
• Gravy: Trap small particles from pan gravies, so you are left with a silky, thick finishing sauce.
• Custard: Strain custard bases prior to cooling or freezing them to get rid of any eggy bits that could ruin the otherwise smooth texture.
• Pureed fruit and jam: Remove skin, seeds, and fiber from pureed fruit and jams to achieve an even consistency.

For a functional, home-friendly version of a chinois, I like the Williams Sonoma Chinois Strainer, Pestle, and Stand ($100). The chinois fits securely on a stand, giving you a hands-free effect as pouring hot liquids into the strainer becomes a painless, mess-free process, plus it's tall enough to fit a medium-sized bowl underneath to catch the strained liquid. The wooden pestle is carved to match the conical shape of the chinois, so you can press every last drop out of the vegetables, fruit, or other food. Tell us: do you have a chinois at home, and if so, what do you use it for?

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Pepsi Next, the line of Pepsi sodas with 60 percent less sugar than standard cans, has released two new limited-edition flavors for Summer: Paradise Mango and Cherry Vanilla. Considering our generally unfavorable opinion of the new wave of "semidiet" sodas, we were skeptical, but wanted to give the flavors a fair try.

It wasn't easy. We weren't that impressed with Pepsi Next when we taste tested the soda a few months back. To make matters worse, when the new flavors were shipped to us via a sand-filled plastic box, one of the cans exploded inside the box during transit. The YumSugar team shrieked upon realization that the sandbox was seeping, and soda was inches away from our precious laptops. We made a sincere, three-person effort to carry the soaked sandbox to the trashcan without leaving a Pepsi trail.

Despite it all, we cracked the cans anyway and entered into taste-test mode with willing palates and open minds. Find out if the sodas were a hit or a total letdown by reading the taste-test results.

What goes better together than lemon and poppy seed? Ericairis has a suggestion: lemon, poppy seed, and blueberry sauce.

The homemade blueberry sauce was a perfect complement to the bright flavors of the lemon-poppy seed cake. 

For the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.