A record 29 restaurants have in New Jersey have been cited for passing off cheap liquor for premium brands. Is this just the tip of the iceberg? Do you always know what you are getting?

It's the hottest trend in frozen yogurt! Serve yourself. Pick your favorite flavor, place your cup under the spigot and pull the handle. Then pick your favorite toppings, and pay by the pound. I see frozen yogurt shops like 16 Handles in New York showing up all over the place now. Have you tried them; my kids love it!

That is if state and local communities adopt the new recommendations from the NTB lowering the legal drinking limit to .05 from its current .08. It would be pretty difficult to go out to a restaurant that is not local, have a delightful meal and share a bottle of wine. You would be going over the limit...
Too restrictive? What do you Serious Eaters think?

I enjoy exploring the flavorful world of cheese, so I was wondering if certain cheeses have a seasonality like produce or fruit...

We had tickets to see Ina Garten interviewed by NPR at the lovely Bushnell Theater in Hartford, CT. last night and preceded it with dinner at Max Downtown restaurant on Asylum St. Both experiences were terrific. Max buzzing with Hartford night-lifers and Ina bringing the packed house to applause. Somehow, we got her to sign one of her cookbooks at the end of the event...
Who knew about downtown Hartford as a foodie destination. We drove up from Westchester County, N.Y., and we were happy we did...

All you burger mavens: what are your standards regarding a delicious, decadent but unruly burger. You know the kind I mean, the one that is hard to handle, tends for fall apart due to too many toppings, but is great anyway even if you need a fork to finish it.

Anyone familiar with the Hartford, CT. dining scene? Need suggestions on where to dine prior to an Ina Garten lecture at The Bushnell Theater in March. Will be coming up from New York. All price ranges ok...

Carnevale starts Jan. 26th, Chinese Lunar New Year, the Year of the Snake, falls on Feb. 10th, and Fat Tuesday is Feb. 12th. All great foodie celebrations. We will be visiting eateries geared up for these events. How about you, have any plans?

Food related expressions are all over our vocabulary now. When did we begin to associate nuts (or bananas for that matter) with being a little off, or crazy?

So good! This version was at a favorite Italian restaurant and came in the form of a cold salad. They also had a fried version on the menu. Will try it next time. How do you enjoy your baccala?

Is anyone else getting tired of this phrase from your local market cashier.
"No, I want to shlep my bagels, cream cheese, newspaper and ice cream all the way home. Maybe I can fit some of this stuff in my pocket!"

With us it is usally my 'shiksa' companion. She does such a great job my mother would have been proud...
Or do you order them from the outside. If so, where is your favorite source?

Pete Wells' 'seminal' review of Guy Fieri's new restaurant in Times Square has certainly brought all parties a lot more than they anticipated. But what I really want to know is what radiator fluid, formaldehyde and beaver tail actually taste like. There were comparisons made using these chemicals and body parts to discribe dishes at Guy's American Kitchen & Bar. Zimmern, where are you?
For obvious reasons, I do not expect to get many resposes to this post...

What's the right spelling of this comical 'sounds good','tastes good' quip? As in: Mmmm, that's really good!

It's a new program premiering on The Cooking Channel this month. Sandra Lee takes us on a tour of taverns, lounges and clubs serving some of the best food and beverage...with an emphasis on the beverage. Thoughts?

I admit to being guilty of it over the years. I was at a new restaurant that had a big island buffet station and found myself watching as diners loaded their plates with a mountain of food, regardless of course or sauce. I mean why not just take modest portions and return for another helping. Is it just human nature?

A pet peeve of mine. Why do some waitstaff complete the bill and place it on the table before it is asked for? I love the phrase: "Pay when you are ready". Well, we may not be ready. And sometimes I even order another coffee or dessert to mess up this system...

I know a cold bottle of beer sweats, but why ruin it with a jacket? Doesn't it warm it up?

There are celebrations all over the map commemorating Julia Child's 100th birthday, from special restaurant dinners to a new book. PBS will be airing a compilation of her iconic cooking shows that started in 1962.
Share with us some of your thoughts and memories of Julia...

We are making a return visit to beautiful Kennebunkport, Maine. Would like suggestions for dining out and snacking, all price ranges ok. What's old and new in the surrounding area. Also, we are renting a house for the family and friends and will be doing some of our own cooking. Is there a good market nearby? Thanks...

And I live north of New York City. We also have a local cheese shop selling anything but local cheese. How far does this go. Do certain rules apply to 'local' vendors at these markets?

What is it about the bartender that makes a customer want to share info, sometimes personal. They are strangers, no? Maybe its in the drink...

Will you be doing some French at home on July 14th, or will you be dining out? What and where are your favorite Gallic dining rooms and dishes...

Not to sound chauvenistic, but Mother's Day is one thing. How does your family handle Father's Day? I will probably be paying the freight that day, but don't get me wrong. It is my pleasure and I do love the gathering...

Culinary travelers will tell you pizza in Italy is a distant cousin to pizza here in the U.S. The way we make it, the ingredients, the way we eat it, too. So, isn't it time we made it part of the American culinary lexicon? Many of the dishes we have were born in other lands and eventually evolved into our very own product...