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Wild Rice Shelf Life

Wild rice isn’t rice, but a type of grass. It’s hardy stuff and will keep a very long time. Lunchbox kept some for 2 years with no detectable loss of quality. ... READ MORE

Postcard from Burgundy

Oh, to be in Burgundy for the wine harvest—the rolling vineyards, the vines turning red and gold, the anticipation and excitement. If you can’t make it this year, Chez Pim has the next best thing. READ MORE

Rum Run

Paul Blow

Spirits companies, buoyed by the popularity explosion of the mojito, are rolling out the premium rums as a potential challenger to the throne currently occupied by vodka. READ MORE

What Is Oktoberfest Beer?

How convenient that Märzen beers appear just in time for Oktoberfest. READ MORE

Watch, Drink and Be Merry

Prime time TV has liquor on its breath: USA Today reports that “[c]ocktails have replaced coffee as pop culture’s elixir of choice.” READ MORE

Take My Garlic Press, Please

The Chicago Tribune asks chefs about the kitchen gadgets they find utterly useless. READ MORE

Promising Moroccan at Brooklyn’s Fez Cafe

The talented Moroccan chef who charmed Chowhounds at Carroll Gardens’ short-lived Marrackech has resurfaced in Windsor Terrace. At her new place, Fez Cafe, she makes an amazing lamb shank tagine with apricots and prunes, among other things, reports *Barry READ MORE

Goodbye, Gertel’s; and Other Manhattan Casualties

Gertel’s Bake Shop is closing. They’re a piece of Lower East Side history, beloved for challah, hamentaschen, and especially dense, moist rugelach. Its Hester Street quarters, which it has occupied since 1914, will reportedly give way to a condo complex, READ MORE

101 Noodle Stretches to Rowland Heights

101 Noodle Express has opened another branch, reports Chandavkl. The menu is the same as the Alhambra location, with their specialties of DeZhou chicken, luscious beef rolls, and fish, chicken, and scallop dumplings. ... READ MORE

Loose Leaves and Loose Screws

Downtown office workers are psyched about Loose Leaf, a build-your-own salad place where you start with romaine, field greens, or baby spinach and add your choice of toppings–sliced steak, portobello mushrooms, edamame beans, dried cranberries, and goat READ MORE