Serious Eats - seriouseats.com

For those of us with kosher kitchens, this is a common and HUGE problem. I used to use margarine, and occasionally still do, but my personal preference is just a really flavorful olive oil. I know it doesn't give the same richness as butter, but in the end it works just fine (and if you are a preservative/chemical-phobe as I am, it's all natural!)

Okay, okay - you've gotten milk chocolate/olive oil/mustard out of your systems (Gulden's all the way, in case you wondered. French's is too yellow!) Now can we get to the real taste-test - peanut butter??? I'd love to see the SE team pull that off.

How could you leave out Zucker's and Leo's in the Financial district?? Oh my god - both their sesame bagels are pure bagel nirvana, especially Zucker's.

I think, on Top Chef, "ceviche" has become shorthand for "I don't know what else to do . . .. except marinate some raw fish." WIth the exception of the Voltaggio brothers and Jennifer, no one else seems to be able to wow the judges with a ceviche.

Fairway Organic EVOO, and the Whole Foods 365 Italian or Spanish oils.

OK, I'm late to the party, but having watched the series (and hated myself for it) I wanted to chime in. From a marketing standpoint, I completely agree with Melissa's win. She engaged the viewer/the camera in a way that Jeffery simply did not. Despite having the more interesting concept (I know what harissa is, yet I'd never seen it used the way he did!) he just cannot relate to the camera. I found him stiff and uncomfortable, and it may well be, as someone above suggested, that what sutis him is a NO RESERVATIONS-type show on the travel channel, rather than a dumbed-down dump-and-stir show on FN.

Having said that, I'm a working housewife and I cook - a lot. I'm not Melissa's target audience - I prefer Ina Garten, Lidia Bastianich and reruns of Molto Mario - but her value to the network is huge. She's must more likeable than either Rachael Ray or Sandra Lee (less frenetic and phony) and really gives good camera. Her "four-step chicken" is indeed a great idea (albeit a very simplified version of any standard chicken saute) but she puts it into terms that the so-called harried homemaker can remember as they run through the grocery store to pick up dinner. Plus, unlike Sandra Lee - and sadly now Rachael Ray - she seems to use all real ingredients rather than lots of premade stuff loaded with preservatives, which should be a nice change for this network.

Overall, I think FN shoudl get rid of everyone but Bobby Flay (who is annoying, but can really cook), Alton Brown and Ina Garten and start over. But again, as someone above pointed out, I don't think FN is really interested in targeting the Serious Eats audience!

I was there a few years ago and had dinner at a fantastic Japanese place called Arigato. (I was in a winery and someone recommended it.) Delicious. If it is there - and if the wok-stir fried edamame are still on them menu - go for it!

I bought a small bottle of Milk Thistle milk at Whole Foods and loved it! BUt since my husband has to drink lactose free milk, we're splitting our milk purchases between Organiv Valley's lactose free, and MT for me. Which is fine - more for me!

Forty Carrots yogurt is the best. It's got the tang of real yogurt, as you pointed out, and it's a little rich without being too much so. I get plain with fresh berries every time, and it's definitely lunch. And definitely small (I actually tell them to stop filling halfway - as good as it is, who the hell can finish that??)

Well, I do like sweet potato fries - but only when they are well made. Criteria: crisp outside, creamy inside, good flavor, and a hint of spice. The first time I had the SW fries at Wildwood BBQ in NYC, they were awesome - served hot and crispy, with a light dusting of chile powder that made my day. The second time - cold, bland and just overall awful. I do love the usually-crisp SW fries at EJ's luncheonette . . .

Basically, if they are made/served well, they'll be great. If not, then they'll be just as disappointing as bad plain fries. And that can be pretty bad . . .

I can't believe I'm sharing this in a public forum, but here goes. I was eleven or twelve and baking my first chocolate cake. The recipe called for "salad oil." Not knowing a thing at the time about the differences between various oils, I used what my mother had on hand - extra-virgin olive oil. Needless to say, what should have been a fluffy cake to cut into two layers was about a quarter of an inch thick. But again, being a first-timer, I did not know how wrong I had done, so I frosted the thing and put it in the fridge.

My father came home, excited to sample my very first cake, which I had been bragging about all day, every time he called. He practically ran to the refrigerator and opened it up, then asked where my cake was. I told him it was on the shelf, couldn't he see it?

He said he thought that was a leftover pancake from breakfast. Sigh. At least I've improved in the twenty or so years since!

I'm not a huge chocolate lover, but I am a sucker for Scharrfenberger Milk Chocolate with Cocoa Nibs. It's too good, and not at all sweet like regular milk chocolate - this tastes more bittersweet, and has the nuance of a glass of rich wine. Yum!

Failing that, any chocolate with sea salt.

I just came back from a week in SF/Napa and enjoyed McCormick and Kuleto's in Ghiradelli Square. It's pricey but very fresh and good with a gorgeous view, especially at sunset (or fog-set.) But skip dessert and go next door to Kara's Cupcakes for the chocolate fleur de sel or meyer lemon . . .