Karen Dalton-Beninato, 07/15/12

Writer in New Orleans

Spending a morning tasting bourbon recipes with the Travel Channel's Adam Richman is a cross between hanging out with Tom Colicchio and a Ryan Gosling 'Hey Girl' Tumblr. It's just that fun.

Heather Bauer, RD, CDN, 07/15/12

Nutritionist, Entrepreneur, Author, Mother of Three

Most people hear the word chia and have flashbacks of cheesy '90s infomercials and bad Christmas gifts. Yes, chia can be used in lieu of a pet, but there is so much more that you can do with this spectacular seed!

EatingWell, 07/14/12

Where Good Taste Meets Good Health

Many of summer's fruits and vegetables are brimming with secret health benefits. Here are some of my favorites, and reasons why they're particularly good choices in the summer

Zagat, 07/13/12

Zagat.com

Now we have so many "authentic" pies to choose from in L.A., it's difficult to choose the best. Here are 12 top chewy, crispy and blistered wood-fired pizzas around town.

Denise Vivaldo, 07/13/12

Seasoned food professional

Summer is meant for fried chicken, first love, long walks, skinny dipping, music in the park, sunburned noses, berry tarts and vanilla ice cream. Here is my recipe for fried chicken, perfected after all day and night in my test kitchen.

Elliott Negin, 07/13/12

Director of News & Commentary, Union of Concerned Scientists

Most Americans are likely aware that eating beef poses potential health risks, but most are likely unaware of the connection between beef and global warming.

culture magazine, 07/13/12

the word on cheese

In last Saturday's New York Times, Mark Bittman tells the story of his heartburn, and how quitting dairy helped him lick a lifelong case of acid reflux.

Charity Curley Mathews, 07/13/12

Founder, Foodlets.com

So what's the secret? Why are these French kids so cooperative at the table? Why DO they eat everything?

Julie Brothers, 07/13/12

Photographer, Writer

Angela's core belief is that food is the basis for a reverence of life. With her family, Angela's living it and doing it right.

Dr. Reese Halter, 07/13/12

Broadcaster, conservation biologist

Nestle scientists are looking to nature for help in revealing exactly which mechanism within ice crystal dynamics is responsible for taking the fun and flavor away from ice cream as it ages in home freezers.

Claudia Castillo, 07/13/12

Food Lover, Blogger

Though you can never truly substitute the taste of an egg, I needed to come up with something that would give my block of tofu a flavor that my taste buds were familiar with. I wanted to give the tofu a Latin twist.

Steven Kurlander, 07/13/12

Political and communications strategist/Columnist for Sun Sentinel and Florida Voices

I thought, "Is Bloomberg really wrong?" There's nothing healthy about the way Americans eat their potatoes. Yet, even if he is right, I don't want him or any government leader to limit my fried potato consumption. I can do that on my own.

Linda Novick O'Keefe, 07/13/12

Founding Executive Director, Common Threads

Friday nights can become more than the end of the week. They can be transformed into evenings dedicated to bringing people together, sharing meals and gratitudes, creating memories and community, savoring every bite, every minute together, around the table.

Andrew Lam, 07/12/12

Author and editor of New America Media

Like the country whose history is one of being conquered by foreign powers and whose people must constantly adapt to survive, the soup has roots in so many heritages yet retains a distinctive Vietnamese taste.

Delia Lloyd, 07/12/12

American Journalist/Blogger Based in London

It's taken me a while to figure out how to entertain without finding it stressful. Because even though I'm fairly far out there on the extrovert spectrum, it does make me anxious to have to organize a meal for anyone other than my family.

Anna Brones, 07/12/12

Travel and food writer, Marketing Manager EcoSalon

An organic dinner of farm raised ingredients. A table full of jovial guests and local wine. A summer night to appreciate good food and where it comes from.

Liquor.com, 07/12/12

Liquor.com

As you can imagine, when we throw a party, the cocktails can't just be decent. They need to be great. So we almost always serve a bowl of delicious punch.