Grain reign: As food habits change, so does our taste for rice

When we were growing up, our PB &Js were made on Wonder Bread. The squishy stuff was just fine because that was "bread" to us. But once we tasted baguettes, ciabatta and whole-grain rye, white bread tasted like, well, white bread. We couldn't go back.

MEITUS: Enjoying wages of 7 deadly sins

A round-up of recent food-related events, including a preview of An Evening of Culinary Sin, an unusual meal planned for the James Beard House in New York.

DEDRICK: Secret's out on brew

Steve Presley's German-style dunkel weisse, Ascent 54, started out as a secret, but the wraps are off now.

Sweet and savory: M is for Mace

WINE: Pinot grigio like breath of spring on your table

Pinot grigio, also known as pinot gris, is on a hot streak.

Cooking on deadline, May 7

Aside from overcooking, it's hard to go wrong with shrimp.

Expand your rice horizons

Stop! You've been making thesame old pilaf, comfy rice casserole and favorite chicken dressing forever,using the familiar long-grain white rice. Break the mold with one of these flavor-infused preparations that makegood use of the wider range of rice types.

Supermarket sampler, May 7

Convenience good, taste not so good in cooked rice from Riviana.

Table talk, May 7

Food-related briefs

Supermarket Sampler: Thai Kitchens Curry Simmer Sauces

Reviews of Thai Kitchens Curry Simmer Sauces and Egg Beaters With Yolk.

A French twist in wine's screw-top saga

Fine French wine with a screw top? At La Cote Saint Jacques, a Michelin three-star restaurant in the Burgundy region, chief sommelier Arnaud Laplanche isn't ashamed to give it a try.

Table Talk, April 30

Food news, events and interesting tidbits

Cinco de Mayo recipes

Easy-to-make favorites

'Sex' star Cattrall joins food-award mix

Former Sex and the City star Kim Catrall and celebrity chef Bobby Flay will co-host the James Beard Foundation Awards, known in some circles as the Oscars for foodies.

Ask Food Network, April 30

Making yogurt from raw milk.