Serious Eats - seriouseats.com

1 part watching the game with friends, 2 parts changing the channel to watch the Puppy Bowl, 3 parts avocado, tortilla and cheese.

Saveur, but goodness do I miss Gourmet.

soups, anything with eggs, sandwiches, on a cracker with some cheddar.

My 8-inch chef's knife. Simple little thing and I've used it to death. Poor guy

Straight from package to mouth. Also any appetizer involving a little phyllo, prosciutto and a veg (asparagus, potatoes, or the not-veg-but-still-good, dates).

Eggs, for sure. Poached, scrambled, sunny side up... All applies. Also fantastic on a BLT.

The humble sandwich. Fill a carbohydrate (bread, tortilla, wrap, etc) with any ingredient from anywhere in the culinary world and you can represent one or multiple cuisines.

I've only had it in tiny amounts, be it in truffle oil or foie gras pate. My favorite so far has been truffle tremor cheese.... oh goodness.

I love it most in sandwiches, with lots of roasted red peppers.

Pulled pork sandwiches, anywhere, anyhow.

All the eggs benedict variations (canadian bacon, smoked salmon, fried green tomato, spinach, on and on, as long as there is hollandaise, I'm there) and hash browns and always a Bloody Mary.

Ham, brie, apple, grainy mustard, crusty bread. Or, secretly, with not much else but mayo.

Um, other than directly from the package and into my mouth? On crusty bread with a slice of piave.