Monday, November 28, 2011 Natural and artificial flavoring are known components of many foods, but the process on how they come to be is something of a closely guarded secret. The 60 Minutes team was given access to Givaudan, one of the biggest flavoring companies, and aired a fascinating -- and startling -- segment on the company last night. BLOG POSTS  | Zagat: The 12 Best Regional Snack Foods
From Louisiana gumbo to New England clam chowder, America is stacked with regional delicacies that evoke nostalgia (not to mention hunger pangs) from its often far-flung native eaters. |  | Food Republic: 6 Ways To Drink Craft Beer Smarter
Thirty-packs of watery Busch Light and longnecks of Bud have lost their luster, as novel beers that are as bitter as grapefruits, aged in bourbon barrels or even dosed with wild yeasts have slid into the spotlight. |  | Menuism: All About Stout: A Guide To 5 Stout Beer Styles
As winter draws near and the weather gets cold, many beer drinkers are drawn to the appeal of something richer, darker, stronger and more complex. |  | Food & Wine: A Box Wine Buying Guide
A lot of people say that Burgundy, in France, is where the most pitfalls lie for the unwary wine drinker -- the Burgundians have a rep, it seems, for separating saps from their shekels. |  | Jamie Schler: A Gluten-Free Recipe For Brownies
My own biggest critics, my sons, couldn't eat these fast enough and I found them the most delicious pan of brownies I have ever made -- and I have certainly made my fare share! | | MOST POPULAR ON HUFFINGTONPOST.COM |
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