In a surprising turn of events, Spike from this season's Top Chef was recently fired from his day job at New York City's Mai House. Who will replace him? None other than his competitor and TC resident villain Lisa. — Eater
Doesn't this butterscotch pudding look to die for? Made with butter, scotch, and grand mariner the recipe looks simply rewarding. I don't know about you but I am going to whip up a batch tonight! — Culinary Concoctions by Peabody
In an ideal world, I would have tons of free time to make lots of homemade condiments which I would give to my friends as gifts. First up on the to-make-list: barbeque sauce and ketchup. — For the Love of Food
Ever since I read French Women Don't Get Fat I've been intrigued by the author Mireille Guiliano. Here's a look at what she actually eats over a five day period. Cheese and prosciutto for breakfast? Trés fabulous! — Grubstreet
Warm up the house by baking a beautiful pear and almond tart. Just be sure to save the vanilla-infused marinating liquid to use as a glaze! — Spittoon Extra
If you are interested in learning more about molecular gastronomy — cooking with scientific processes — check out Spanish chef Jose Andres' explanation of spherification. It's the process of reshaping liquids into edible spheres that burst when you bite into them. — Star Chefs
Now that Thanksgiving dinner is officially over and you've come out of your food coma, it's time to clean up those table linens. Scroll down and check out this list to learn how to remove red wine, chocolate, or grease from your clothes, placemats, and napkins. — Martha Stewart
How delicious does this three cheese frittata look? Wondering who made it? None other than Martha Stewart's private chef! If it's good enough for Martha it's good enough for me. — The Martha Blog
Instead of spending money on wine charms that match your table's Thanksgiving theme, make your own! The technique is unique, original, and oh-so-easy! So get crafty! — Hostess with the Mostess
Cocktail parties were all the rage in the 50s and 60s, and while there were a lot of ridiculous creations, there are plenty of retro appetizers worth giving a modern twist. - iVillage
