While the Starbucks breakfast sandwich shuffle isn't new, the saga continues on. In the past month, the coffee chain's gotten rid of its piadinis, and added a Huevos Rancheros Wrap ($3.25) in their place. I often order the Spinach Feta Wrap (spinach, egg whites, tomatoes, and feta in a whole wheat wrap), so I couldn't wait to try its Mexican fiesta of a counterpart. I love the Spinach Feta Wrap's umami-rich flavors of roasted tomatoes and feta cheese — and the fact that, at 280 calories, nine grams of fat, and eight grams fiber, it's not so bad for you. To find out how the new Huevos Rancheros Wrap compared to the Spinach Feta Wrap, read more

While the world gears up for next week's Winter Games, the culinary industry is waiting with bated breath for its own version of the Olympics: the Bocuse d'Or.

This Saturday, Feb. 6, at the Culinary Institute of America in Hyde Park, NY, 12 semifinalists will compete for one coveted position on the Bocuse d'Or USA team. The winning chef and commis (assistant) will compete for the world title at the Bocuse d'Or in Lyon, France, next year. While at Chefs' Holidays, I sat down with Percy Whatley, The Ahwahnee Hotel's chef and a returning semifinalist, to hear how he plans to take Team USA all the way. More, after the break.

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

• A study shows that packaged salads are prone to high levels of fecal bacteria.
• Taste tested: Frozen wings to fall back on when you don't have time to make your own.
• Could pork be a bigger libido enhancer than Viagra?
• The US continues to deliberate its ban on Scottish haggis.
• Do you agree with these picks for the 10 hottest women in food?
• A health-conscious food bank has begun creating its own frozen meals.

Over the weekend, I jumped in a car with some friends and hightailed it to Napa Valley, where we enjoyed brunch at Thomas Keller's casual family restaurant, ad hoc. With full stomachs, we headed up Highway 29 to Rutherford to hit up some wineries. Visiting Napa wineries isn't unlike barhopping; the experience depends more on the tasting room staff and the crowd than it does the actual wine. After one underwhelming winery stop, we pulled into St. Supéry, which makes some of the best Sauvignon Blanc around. That's when our fate changed. Ryan, the expert pouring our wines, took turns cracking jokes and recommending interesting wines — including a Petit Verdot, a varietal usually reserved for blending. When he asked if we'd want to try his favorite, how could we resist? The 2008 Chardonnay, sold only at the winery, lived up to his hype. It smelled exactly like bananas on the nose, with a creamy, lush mouth feel. I loved it so much, I took one home for the road. Have you had a similar experience while wine tasting? Share it with us below!