In the first half of this season's finale, we went from four Top Chef contestants, to three. It was a real treat of a challenge with loads of fresh Puerto Rican produce, and some high stakes drama. It was a fun watch, but the end might not please a lot of you, so let's start talking about it. Did you watch? Tell us what you thought in the comments! To check out my talking points, read more

These days there are probably just as many stay-at-home dads as there are moms. And while gender roles need not be a throwback to the '50s, it doesn't mean your kitchen can't be! Recently one of our awesome summer interns threw together this retro-chic look and now I want to share it with you. Whether you're adding to your wedding registry or just looking to spruce up your abode, there's bound to be some atomic cool for you. To check out our intern's '50s-chic finds, scroll through below.

A sheet cake is the standard dessert for most graduation parties. However, my party is all about pleasing the eighth-grade graduate, so we're serving ice cream sandwiches! The handheld, frozen treat is perfect for the party because everyone loves them and they have to be made in advance. A variety of ice cream flavors can be used for the filling. Let guests select their favorite.

Wrapped in wax paper, these sandwich resemble fabulous, little gift packages. To take a look at the recipe, read more

When I saw naan, a traditional Indian flatbread, for sale at my local Trader Joe's, I immediately thought "naanwich!" and figured it was high time I experimented with one of my favorite Indian takeout orders, tandoori chicken.

Creating this full-flavored spice rack of a dish is as easy as making a yogurt-based marinade and popping some chicken thighs into the oven. Just slather some storebought chutney on the warm naan, and you've got a new sandwich invention I'm calling the Tandoori Chicken Naanwich. For extra flavor and texture, I added red onions, which bake with the chicken, as well as spinach, another crucial ingredient in my favorite Indian dishes. To get my recipe and more photos, read more

• Meet the professor of beer, plus a review of Eva Longoria's restaurant, Beso. — Los Angeles Times
• Cooks discuss their recipe deal breakers, from deep-frying to wrangling pigs. — New York Times
• Speaking of deal breakers, would you eat Rocky Mountain Oysters at the Testicle Festival? — The Salt Lake Tribune
• Moonshine makers are distilling "boutique" hooch. — Washington Post
• Behind the boom in Mexican beer. — Dallas Morning News
• Are restaurants nowadays just too noisy? — San Francisco Chronicle
• Smart strategies for organizing those growing piles of recipes. —Chicago Tribune
• An upscale wedding cake designer shares her inspiration. — Houston Chronicle
• The "victory garden" is making a comeback thanks to rising food prices. — The Oregonian

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Last night's episode of Hell's Kitchen started by removing all of the suspense from the previous episode. The challenge was interesting because it was the first time the chefs had to create solo dishes. The challenge winners' reward trip to Las Vegas — to spend time with last year's HK winner — was uninspiring and awkward. The dinner service was uncomfortable to watch as everyone except Bobby and Petrozza made major mistakes. To chat about the show, read more