On paper — specifically, the menu at San Francisco speakeasy Bourbon and Branch — the combination of bourbon, orange bitters, and coffee liqueur sounds a bit strange. But one sip and it all makes sense. I suggest you broaden your understanding and do the same. If you're partial to bourbon, as I have been lately, or spiked coffee drinks, or orange-flavored dark chocolate desserts, then you'll love the Revolver. It somehow hints at all three concepts while tasting absolutely novel. To get the recipe, read more

The fashion world may claim that fakes are never in style, but lately, the food world sure has seen a lot of them. Take Food Network star Guy Fieri, who's living the good life — in three short years, he went from unassuming restaurateur to TV star and TGI Friday's spokesperson. But apparently, his life is looking so good that somebody actually wants to be him. "So check this out," Fieri recently twittered. "Some cat is playin me in KC. Crazy, just for da record. I am home."

Indeed, a Fieri fake was passing himself off as the real Guy at a Kansas City Royals game on Monday night. Sporting the trademark spiky platinum hairdo and Ray-Ban sunglasses, the faux Fieri even managed to get interviewed by a Fox Sports Net reporter. Check out the footage when you read more

As you've probably noticed, we are sort of obsessed with avocados here, and on the rare occasion when I have leftover guacamole, I cannot bear to see it go to waste. So after whipping up a batch of homemade guac for a recent party, I used the remaining deliciousness to make a vegetarian sandwich on my new favorite chili bread.

If you've got some of Cinco de Mayo's best condiment lying around, make your own seis (or siete or ocho) de Mayo sandwich. To see how I did it, read more

• Does snapping asparagus truly yield the most tender results? — New York Times
• A behind-the-scenes look at the sustainable farm featured in The Omnivore's Dilemma. — Washington Post
• Experts spill their secrets for making the best-ever meatloaf. — Chicago Tribune
• Now more than ever, restaurants are taking note of food allergies. — Boston Globe
• One Japanese contemporary is bringing the traditional tea ceremony into the 21st century. — Wall Street Journal
• Is decanting your wine really all that important? — Los Angeles Times
• Taste-tested: store-bought strawberry frozen yogurt. — San Francisco Chronicle