The latest episode of Top Chef had our favorite cheftestants hanging out at Chicago's Soldier Field. There they threw a huge tailgating party for loads of fans and former Bears team members. It was nice to see them finally doing a solo challenge; as much as I loved the group challenges, I was a bit over them. So what did you think? Did you agree with who should've gone home? Tell us what you had to say, plus check out my questions on the episode, just read more

We've all been in crazy situations, and I want to know how you handle entertaining fiascoes and bad restaurant behavior. I'll present a situation and you tell me what you would do. Here's this week's scenario:

You're at an incredibly popular marketplace deli late in the afternoon. The place is neither crowded nor busy. You wait in line, order food, and sit at one of the many empty tables outside. Your food arrives promptly. You grab a fork, take a bite, and are shocked to find out that it's totally and completely cold! What would you do?

To see what I would do in this situation — true story, it happened to Fab! — read more

Recently I had the chance to taste Barefoot's new Bubbly Chardonnay. Like a classic Chardonnay, it has a fresh fruit aroma, citrus apple flavor, and golden straw color. The body is refreshing and buoyant and the finish is crisp and light. The best thing about this bubbly is the incredible price; I've spotted it at Trader Joe's for only $4.99!

If you plan on hosting a Mother's Day brunch or shower and need to stock up on a good, affordable sparkling wine, I highly recommend you try Barefoot's Bubbly Chardonnay. It also makes a perfect bubbly for cocktails like a mimosa or bellini.

What if I told you that baking cookies would bring you a million dollars? You probably wouldn't believe me, but it's true. This past weekend 100 finalists — all amateur bakers — competed in the 43^rd Annual Pillsbury Bake-Off. And Carolyn Gurtz of Gaithersburg, MD brought home a million bucks for her Double-Delight Peanut Butter Cookies. The cookies are essentially peanut butter cookies with a bit of creamy peanut butter filling in the middle. They sound pretty fantastic and look simple to make. Carolyn created hers by using the Pillsbury peanut butter cookie dough, but you could follow her idea with your fave pb cookie recipe instead.

Also, I have to tell you, I think she's absolutely adorable and am thrilled she won. I managed to get a video clip of her when she was declared winner by Food Network's Sandra Lee, and her excitement is infectious.

To get the recipe and see the cute video clip, read more

While I was down in Los Angeles for the PopSugar Tech Party, I couldn't pass up a trip to Phillipe the Original, the downtown LA institution that invented the French Dip. Celebrating its 100th anniversary this year, Phillipe's (as it's known to locals) offers everything you'd want from a historic restaurant, including old-timey signage, 10-cent coffee, and a sandwich whose construction has been honed over decades to perfection.

Typically, a French Dip sandwich involves hot roast beef served on a French roll with a side of au jus, a gravy whose name amusingly translates to "with juice." But don't expect a dipping bowl at Philippe's; what makes its legendary version oh-so-tasty is that the au jus is built right into the bun. For a firsthand account of my Philippe's adventure, read more

• Is your pantry partisan? Pollsters have resorted to scrutinizing voters' shopping patterns. — CitizenSugar
• Are chefs swearing too much? Plus, you don't have to be Jewish to love these kosher wines. — New York Times
• This isn't your nanna's Passover. Check out how Bay Area chefs are creating their own holiday traditions. — San Francisco Chronicle
• Is it cheaper to buy store-bought or homemade goods? — Sacramento Bee
• Macaroon cookies play a major role during Passover. — Chicago Tribune
• There's so many types of milk these days, it's no surprise to hear that modern milk caters to health concerns. — Seattle Times
• See what happens when four families take the grocery-budget challenge. — The Oregonian
• Food providers are taking notice of global warming and are trying to reduce food's carbon footprint. — Boston Globe