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I think everyone (not just the foodies!) would really love this infographic we have today from Everest. Kitchen Cheat Sheet reveals exciting facts and how-to’s that are really helpful, from useful kitchen conversions, to different meat cuts, how to store your food and even the cooking time for some vegetables! I’d really love to see this printed and hang on my fridge!

I love Sonoma, not only because of its wines, but also because of the amazing food found in the area. Sondra Bernstein’s restaurants, The Girl and The Fig, and The Fig Cafe, are exemplary of what Sonoma has to offer. Executive Chef John Toulze has been working alongside Sondra for over 15 years. They are not just business partners, but friends. This certainly comes out in his food.

The United Nations, food aid agencies and the British Government accused the world’s largest commodities trading company, Glencore International, headquartered in Baar, Switzerland, of characterizing soaring world food prices as “good” business.

Our infographic today features four amazing berries: Acai, Blueberry, Cranberry and Goji. This berries are said to help fight free radicals. Maybe that’s why they are called superfoods. Read on and find out why these little fellows can help you protect your body.

President Obama made culinary history with homebrewed White House Honey Ale. The ale was made with a pound of honey from the White House Beehive, and served to guests at a 2011 Super Bowl party.

If you were to ask me for a restaurant recommendation in Sonoma, the first restaurant to come out of my mouth would be The Girl and The Fig. I still recall sitting in their outdoor area, next to a fire on a slightly brisk night. Our server offered a blanket to drape over my legs. Then the food came out. Until today, the chicken at The Girl and the Fig remains one of my favorites. This is, without doubt, the result of a great partnership. That of Sondra Bernstein and Chef John Toulze.

This is a guest post from Gwendolyn Osborn, the Director of Education and Content and resident wine expert for Wine.com. She is enthusiastic, and fun…and she looks to help others become enthusiastic about wine while having fun. Gwendolyn comes with a Diploma in Wine & Spirits from the London-based WSET, let me tell you, this is no easy diploma to get. For Gwendolin, this is by no means an end to her studies. For her, wine knowledge is a never-ending pursuit; the more you know, the more you learn you don’t know and the more you want to taste!

It seems that restaurant business is becoming a trend. Why not? Since numbers of people that prefer dinning out instead of home cooking grows rapidly. Family get together would be pictured having a fancy dinning rather than mom cooking at home and garden dining. It would not be a problem if restaurants would exert more effort to offer much healthier foods. What do you think? Share your thoughts.

I had to agree with this but actually during old times I don’t take it seriously. I remember during grade school years how my mom argue with me so I take my breakfast before going to school, that goes on through highschool days. I was a bit of fat so skipping breakfast made me belief that I could lose some pounds, which was the biggest mistake. College days come, and I still skip breakfast not because I hate eating, but I don’t have the time anymore. From late night studies to last minute cramming, I can’t take a bite of my egg anymore but instead shove that coffee to my system.

It takes more than culinary talent to keep demanding New Yorkers sated and happy in the summer months. Leave it to Chef Karen Fohrhaltz to take good care of us. Chef Fohrhaltz is a New York institution. She started in the 70′s at O’Neals, and soon after opened Amsterdam’s Bar & Rotisserie which became one of NYC’s hottest spots of the 80′s. All her properties have been loved by locals (the non-famous ones like me), as well as quite a number of celebrities including Madonna and Bono (not too shabby, right).

Boston Market, best-known for its chicken rotisseries and side dishes, announced plans to remove salt shakers from guest tables at all 476 locations. Signs at tables will explain that shakers are still available at beverage stations.

Lea Pische and Edwin Hermawan have started a successful new business that deals with deal fatigue — a sickness that has infected consumers and small businesses that offer daily deals.

Do you love milk? Cow’s milk? Well, if you don’t love drinking cow’s milk, don’t live in Utah! Did you know that it is illegal to NOT drink milk in Utah? Aside from that, here are some of the funniest facts about cow’s milk.

There are very few things that immediately bring summer to mind more than watermelon. Chef Susie Singh of Highpoint Bistro in New York City’s Chelsea neighborhood tends to agree. When we asked her to share a summer recipe with us, she said: ”Watermelon is a perfect fruit for savory dishes because of its versatility and texture. In our Watermelon Steak au Poivre, the thick watermelon slice is marinated in balsamic vinegar and pink peppercorns, grilled and then paired with a shaved jicama salad. Served hot off the grill, the flavor of the sweet watermelon becomes explosive with the savory marinade and smoky char of the grill. It is delicious and refreshing, ideally suited for the hot summer weather.”

New York City officials claim New York’s Tavern on the Green, the popular Central Park restaurant that closed in 2009, will reopen next year as a casual eatery operated by the Emerald Green Group of Philadelphia.

We love to highlight some of the most interesting and active members of our community on Facebook, Twitter and Google Plus to help foodies get to know each other.

Thanksgiving’s coming! It might be a little too early for that, I suppose. But, it’s never too early for a quickie infographic.