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NOVA Wine-Geek Meet-Up (Plus: Eartha “Goes HAL”)

Editor’s note: Jim meets up with his wine-aesthete friends for a memorable meal in Arlington. Dine along with the podcasts! READ MORE

The Famous Mr. Ed(ible)

Slate magazine quickly and clearly breaks down the arguments on either side of the U.S. House of Representatives bill that would ban the slaughter of horses for meat. READ MORE

Quoting the Unquotable

Ever wonder how the Zagat Surveys distill such pithy quotes in their restaurant reviews? Philadelphia Inquirer staff writer Michael Klein takes us inside the sausage-making process. READ MORE

The Problem of Lunch

Schools are trying to cut the junk out of kids’ trunks by serving up healthier school lunches. But will students eat them? READ MORE

Cooling Off

You don't even need to turn on the oven for these dishes. Sip a cool drink and enjoy the end-of-summer heat. READ MORE

Traipsing the Suncontinent

There is no one best Indian/South Asian restaurant in greater Los Angeles, but the local diaspora captures some of the variety of the subcontinent’s cuisine. losfelizhound breaks down some favorites by region… READ MORE

Udon at Rokko

Good udon can be hard to find, and the desire for an udon fix cannot always be satisfied by soba. Rokko has great udon–thick and chewy, says Wendy san, and comparable to noodles she had in Nagoya. ... READ MORE

Chowhounds and River Rats in the Thousand Islands

Some good eats morning to night in Clayton, NY, a gateway to the Thousand Islands on the St. Lawrence River… READ MORE

Michoacan Paletas

The Mexican state of Michoacan is known for its excellent paletas (popsicles). A popsicle may not sound that exciting, but a truly superior paleta can mean an icy, slightly creamy block of frozen arroz con leche (Mexican rice pudding), studded with raisin READ MORE

Cappuccino Update: Beans and Balance at Sant Ambroeus

A couple of things lift Sant Ambroeus’s cappuccino above the pack, says Sean Dell: top-notch coffee, made from Danesi beans from Italy, and milk gently steamed to the perfect temperature–“steamed, not scalded, as is usually the case in New York coffee READ MORE