wednesday

• For a taste of Summer in Europe, try these cocktails. — Seattle Times
• Merlot lovers, still reeling from their Sideways snub, set the record straight with a movie of their own. — Chicago Tribune
• A day in the sensory world of a professional coffee taster. — Los Angeles Times
• Meet Food Studies, the crossroads where academia and food meet. — Washington Post
• Which commercial vanilla ice cream tastes the best? — Boston Globe
• Did you know these five items taste delicious right off the grill? — Dallas Morning News
• Jessica Simpson has yet another professional title under her belt: beer spokeswoman. — Huffington Post
• In case you don't have enough, here are fifteen more uses for homegrown tomatoes. — Atlanta Journal-Constitution
• Applebee's female CEO gives the restaurant chain a much-needed menu makeover. — New York Times
• Beat the heat with these summer cocktail party suggestions.— San Francisco Chronicle

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• Learn about the newest trend in charcuterie, rillettes. — Los Angeles Times
• Some gourmet uses for leftover bread. — Boston Globe
• Our first president's distillery is back and here to stay. — New York Times
• For an unexpected taste, try making mousse with tomatoes. — Washington Post
• Do you know how to pick the sweetest, ripest watermelon? — Chicago Tribune
• Make purees with the fast-ripening surplus of fruit you've got at home. — The Oregonian
• How to blend the best Blue Hawaiian. — Houston Chronicle
• Get the 411 on regional Chinese cuisine. — Sun-Sentinel
• A fascinating glimpse into the world of Napa's most radical winemaker. — San Francisco Chronicle

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• Get the lowdown on how to enjoy those shelling beans. — San Franciso Chronicle
• Supermarket chains are forced to embrace the newest consumer trend: eating local. — New York Times
• Here's the perfect wine pairing for that hot dog you're eating. — Washington Post
• One crusading farmer explains the conditions needed to grow flavorful tomatoes. — Boston Globe
• For an alternate preservation method to canning, try freezing Summer's vegetable harvest. — The Oregonian
• In light of the premiere of Bottle Shock, original figures from the 1976 judgment of Paris set the record straight. — Chicago Tribune
• No-fail tips to ensure your chicken comes off the grill tender and juicy. — Star Tribune
• Conserving local tuna on your own is cheaper than buying Italian imports — and unbelievably simple. — Los Angeles Times
• Take a moment to appreciate our star-spangled sandwich, the PB&J. — Atlanta Journal-Constitution

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• Get a basic primer on Asian noodles, served cold. — San Franciso Chronicle
• In an economy that's driving most food costs up, the price of New England lobster is going down. — Boston Globe
• Meet semifreddo, ice cream's half-frozen Italian cousin. — Washington Post
• Rice gets the star treatment in a different course: salads. — New York Times
• Detectives are cracking down on food counterfeiters, one cheese wheel at a time. — Seattle Times
• Here are five basic tips for improving your home burger. — Chicago Tribune
• That's the spirit: West Coast beer brewers add distilling to their repertoire. — Los Angeles Times
• Two schools of thought at the bar: classicists and bar chefs. — Wall Street Journal
• Learn all about figs, their role in history and culture, and enjoying them. — Miami Herald

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• What to do with all that extra leftover takeout rice. — Washington Post
• The science of soft-serve, and how chefs are transforming the swirl into a gourmet dessert. — New York Times
• Will this summer's massive wildfires hurt California's wines? — Press Democrat
• Why Spain's albariño is the perfect white for summer sipping. — Houston Chronicle
• In France, renowned chef Paul Bocuse makes history elevating "le fast food"; can the US be far behind? — Los Angeles Times
• Cooking to enhance the produce you've just bought at the farmers market. — Boston Globe
• What is the significance of terroir? — St. Petersburg Times
• Whether you love it or hate it, mayonnaise is an American staple that's here to stay. — Chicago Tribune

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• Can America's newest wave of high-tech chocolate makers create a better chocolate? — Los Angeles Times
• How different regions of the country prefer their iced tea. — Boston Globe
• The beloved American classic, the hamburger, is popping up on menus all over Paris. — New York Times
• Do you know your hot dog etiquette? — Sacramento Bee
• Ben & Jerry's whips up a limited-edition flavor in honor of Elton John's first performance in Vermont. — Seattle Times
• Toss your s'mores aside and take camping cuisine to the next level. — The Oregonian
• Put together a gelatin dessert that's worlds away from Jell-O. — Chicago Tribune
• Get all the pie wisdom you need to make the perfect baked beauty. — Washington Post
• Constructing a savory tart is really a piece of cake. — San Francisco Chronicle

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• Taste test: Microbrews that match perfectly with Summer weather. — Chicago Tribune
• Can any chocolate chip cookie in New York best the good ol' Tollhouse? — New York Times
• Here are 10 kitchen essentials that every cook should know. — San Francisco Chronicle
• Can science build a better potato salad?— Washington Post
• Explore the bizarre world of lesser-known produce. — Seattle Post-Intelligencer
• Oprah Winfrey gets into the cookbook business; here's a look at her debut. — Houston Chronicle
• A Portland distillery becomes the second US business to bottle absinthe. — The Oregonian
• Greek white wines are growing in popularity; here's a primer for Summer picks. — Los Angeles Times
• South Asian tandoor is becoming a common sight under catering tents. — Boston Globe

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• Cask-conditioned ales are the new trend among beer aficionados. — Los Angeles Times
• Just in time for Summer, frozen blender drinks are back. — New York Times
• A set of go-to recipes makes cooking a snap for newlyweds. — Boston Globe
• Get ready for the Absinthe Museum of America, opening in July. — Times-Picayune
• Waxing nostalgic for Texas-style chicken-fried steak. — Washington Post
• Dried cherries are expanding the market for a tart and tasty fruit. —Chicago Tribune
• Savor Summer by whipping up a batch of herb butters — The Oregonian
• Use kebabs to kick up warm-weather grilling. — Orlando Sentinel
• A restaurant devoted to dining in the dark opens in SF. — San Francisco Chronicle

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• Happy goats make the most delicious goat cheese, which is perfect for making croquettes! — Boston Globe
• With a little planning you can make a gourmet meal even while camping. — Los Angeles Times
• Paletas are Mexico's refreshing fruity take on the Popsicle. — New York Times
• If Popsicles aren't your thing, cool down with horchata. — Washington Post
• Learn how to cook with whole-grain pastas. — The Press Democrat
• A Provencal-style feast is perfect for celebrating the Summer solstice. — San Francisco Chronicle
• Use global flavors to update classic chips and dip. —Chicago Tribune
• It's harder than it looks to be a good sever. — Sacramento Bee
• Make proper use of the season's best watermelon. — Dallas Morning News

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• Padma Lakshmi is the anti-Martha Stewart. Here's what she has cooking. — Los Angeles Times
• "Wine cooler" isn't a bad word. Reinvent the wine cocktail this Summer with these light recipes. — Washington Post
• Or, mix up a pitcher of sangria to cool off on hot days. — Sacramento Bee
• Meet Lee Brian Schrager, the celebrity chef wrangler of the food-festival world. — New York Times
• Caffeine fiends spill the beans about their favorite small-batch roasters. — San Francisco Chronicle
• Meanwhile, coffee lovers get into the home-roasting trend. — Boston Globe
• Get to know vanilla by going straight to the source. —Chicago Tribune
• The humble hot dog gets its due. — Atlanta Journal-Constitution
• Make the season's best produce last with these tips for freezing fruits and veggies. — Dallas Morning News

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