Despite growing up on sandwiches made from tuna canned in water, these days, my preferences tend toward tuna canned in oil. Why? Because water-packed tuna is so dry and devoid of fat that I find myself reaching for grease-laden mayonnaise anyway — so I prefer tuna that's already tasty in its own right. In my opinion, the best canned fish comes from European companies such as Tonnino and Matiz. Read more

Burger King isn't the only fast food chain hoping to run away with a chunk of McDonald's sales; so is Wendy's. After overhauling its fry recipe for the first time in 41 years, Wendy's is claiming its newly reformulated natural-cut fries with sea salt have beat out McDonald's in a nationwide taste test. According to a statement from Wendy's, 56 percent of consumers taking the test chose Wendy's, Read more

The other day I was at Whole Foods when I witnessed a very interesting conversation between a customer and one of the produce section's employees. She asked him where the parsley was, and when he pointed her toward the Italian flat-leaf parsley, she said, "That's not parsley!" I was surprised that she had never heard of Italian parsley. It, naturally, got me thinking about parsley preferences. I Read more

Today's World Water Day, a two decade-old initiative started by the United Nations to focus attention on the importance of freshwater availability around the globe. Hopefully, you're appreciating the fact that you have access to safe water where you live, unlike so many of the world's inhabitants who don't. We certainly are; here in San Francisco, in fact, we often have a choice of sparkling or Read more

Happy Shrove Tuesday! Hope you're enjoying a piece of the Carnival celebration with a festive New Orleanian drink, like the whiskey-based sazerac or its sweeter, fruitier cocktail cousin, the hurricane. Which would you rather imbibe? Would You Rather Drink a Sazerac or a Hurricane? Sazerac Hurricane Read more

President Obama hosted a state dinner this week, and we all tried to guess what would be on the "quintessentially American" menu. In the end, surf and turf won out: poached Maine lobster served with glazed carrots and mushrooms, followed by rib eye with crisp onions. Steak and seafood are certainly an indulgent combination when served together, but if you had to choose just one to make a meal out Read more

Before you answer this question, consider where you're from, because your choice may be predetermined based on where you live. At the Fancy Foods Show, we learned from the cheese reps that, while the Coasts prefer white cheddar, Midwesterners heavily skew in favor of yellow cheddar. "We'll show them a white variety, and they'll say, 'No, where's the cheddar?'" a Wisconsin dairy expert told us. Read more

Chili's: it's a bar, a family grill, and now, a place to go to better know thyself. This week, we saw the introduction of a new "Wild or Mild" menu, which caters both to diners who seek foods with serious heat, as well as those who try their best to avoid them. For the same price, you can choose from "Kicked-Up Queso," with chipotle, pico de gallo, and roasted jalapeños, or good ol' melted Read more

Last time a friend and I sat down to a basket of Epic Roasthouse's gargantuan-size onion rings, we got into the thick vs. thin debate. He prefers thick-cut onion rings, while I'm more often than not in the mood for the skinny frizzled kind. (Side note: skinny rings can also rock out on a burger.) But ultimately, I think choosing between thick and thin is like asking someone if they'd rather eat a Read more

Hard as it is to believe, until recently I didn't own a standing mixer! While everyone else was talking about the color of their KitchenAid, I was at work with a good ol' hand mixer. Now I have the Breville 12-Speed stand mixer, which I positively love for its hands-off efficiency. But there are times when I reach for the hand mixer, simply because I can't be bothered to lug out its much heavier Read more