Serious Eats - seriouseats.com

I agree with @nossi, who wants to have to wipe your hands after eating a fistful of cereal? What other cereal has a sugar "dust" on top? Couldn't they take the time to make it a nice glaze, like Frosted Flakes? So GG all the way UNLESS you can find S. W. Grahams. Am I the only person who remembers these with fondness bordering on desperate longing?

@mamalia, I bet there are more of us out there. A Golden Graham Cravings sisterhood...

We had ice cream (Blue Marble) and cookies (Baked) at our wedding. It was perfect!

I have been a Ramen Transmogrifier since elementary school latchkey-kid dinners. Oodles of Noodles was the *only* brand...and in addition to condiments (particularly hot sauce) and vegetables, I used to dump in a (drained) can of chunk light tuna. Don't knock it 'till you've tried it.

The cookies from Baked in Red Hook (chocolate chip, chocolate cloud, molasses and oatmeal raisin white chocolate) that we served at our wedding! As Marty Markowitz says: Brooklyn: How Sweet It Is!

John's is the original (don't believe the hype about Ray's). Coal oven all the way! My parents used to take me there when it was just one room and a juke box. Even though they've expanded, the taste and the atmosphere remains - happily - unchanged. Once I brought a highfalutin college friend and she demanded fresh garlic for her pizza (when handed garlic powder). The waiter's raised eyebrows signified that she did not truly appreciate the old-school, 1970's-New-York poetry of a Bleecker Street pie.

Agree with CJ McD - Pick a good brand, and make up a sampler - a bottle each of several different varieties - and see what you like. So, for example, Dogfish Head: try their 60 Minute IPA, their Raisin D'etre, their Indian Brown, and their Shelter Pale Ale. Or try Rogue - they have some nice stouts. If you like cider & wine you might really enjoy darker, richer beers. Don't be afraid of stouts and porters! They are very wine-like in their complexity (or maybe wines are very stout-like?). Have fun exploring!

boeuf carbonnade (with Belgian beer). The ultimate cold-weather dish.

I agree, go to Queens, Brooklyn, the Lower East Side and/or Chinatown for a truly New York culinary experience. But if you're in midtown, the bar at The Modern (at the Museum of Modern Art) has great food and a quintessentially NY ambiance.

you could just ask Renato of Baked - - he is at @brooklynbaker on Twitter. I know they sell them at Blue Apron Foods in Park Slope and also at both locations of Blue Marble ice cream (also bklyn).

Le Pain Quotidien on Madison in the low 80s/high 70s. Or have a sandwich at the bar at Dean and Deluca (same area of Madison).

can I confess I have tried the Earth's Best Sesame Street baby cookies (smiley-face-shaped) and they have the best, subtlest vanilla flavor of all?

(at the same time I'm curious to know exactly what "American Idol-flavored Pop Tarts" will taste like, @malecki... sounds less than vegetarian).