Slashfood

Entertainment Weekly released the exclusive list of Top Chef Masters Season Two contestants earlier today and we're excited about familiar names such as Marcus Samuelsson, Wylie Dufresne and David Burke. Besides an all-star lineup of contestants, judges and special guests include Gail Simmons, Gael Greene, Hank Azaria (The Simpsons) and the cast of Modern Family.

The entire list after the jump.

We're pretty sure that when you hear "Campbell's soup" an image of a bowl of steaming tomato soup or chicken noodle soup with a side of crackers being slurped down by some cherubic kid on a blustery winter afternoon instantly comes to mind. (And through the window you can catch a glimpse of the snowman that above mentioned angelic child built. Okay, okay, we're willing to concede that Campbell soup conjures up Rockwellian fantasies for us).

It's pretty safe to say that Campbell's soup does not invoke images of haute cuisine or fancy-schmancy dining. But might change in the near future.

The giant soup company just appointed Thomas W. Griffiths, 49, to a newly created position as senior executive chef and director of Campbell's Culinary Institute.

Griffiths is no slouch in the culinary world. He was the associate dean for culinary arts at the C.I.A. (No, he wasn't whipping up dishes for cunning secret agents. It's the other C.I.A - the Culinary Institute of America). His extensive and impressive resume includes medals at the International Culinary Olympics, a stint at Le Cirque in Manhattan, and the prestigious post of executive pastry chef at the United Nations.

From bright red strawberries with smooth whipped cream to seductively buttery and sweet chocolate paired with wine, the thought of aphrodisiacs conjures up an array of tastes, aromas and images that are sure to romance that special someone this Valentine's Day. And sharing cheese is another great expression of love. Whether eaten alone or with chocolate or, better yet, with a celebratory flute of Champagne, the right cheese can express just how strongly you feel about your valentine.

We've checked out cheese pairings, gift baskets and heart-shaped fromages from the nation's leading cheese shops to find the best Valentine's Day cheese gifts that can be mail-ordered and shared with that significant other.

After the jump, our three favorites.

Caving to pressure from states and environmental groups, India has put the breaks on plans to allow genetically-modified eggplants to be grown commercially, the Wall Street Journal reported.

To create the modified veggie, scientists engineered eggplant (called brinjal in India) to be more resistant to pests than normal varieties by inserting a gene from the soil bacterium Bacillus thuringiensis.

A government committee approved the move to commercialize the eggplant -- named Bt Brinjal after its scientific modification -- in October, but the Indian government overturned that decision Tuesday.

Jairam Ramesh, the country's environment minister, said there is no clear consensus among scientists on the vegetable's safety, the Times of India reported.

If New York has given it up for whoopie pies, San Francisco is a city that has sold its soul for a box of macaroons. And I don't mean the coconut kind that get stuck in your teeth – I mean French-style macaroons (often called macarons); little, round, pastel-colored puffs of perfection. If you've ever fantasized going to San Francisco with some flowers in your hair long after the Summer of Love turned to fall, I'm here to tell you: This is where the magic went. Tune in; turn on; add ten pounds.

Like the whoopie pie in NYC, French macaroons have been dubbed "the next cupcake" here, though I don't think the fair cupcake has to pack her bag quite yet. Macaroons are cookie sandwiches made with almond meal (or flour), powdered sugar, egg whites and food coloring, surrounding a filling of buttercream, ganache or jelly. Compared to the humble cupcake, the macaroon is rarefied – and at $1.60 each, they still go faster than Oreos, and are not the kind of snack you'll be buying for your ten-year-old's birthday party.

But forget the children for a moment, and get over your French-bashing and savor the flavor of these macaroons from Paulette San Francisco. First, dig the pretty colors, man. Caribbean chocolate, lemon, Sicilian pistachio, violet cassis – each box is like a rainbow, and lasts about as long. I brought six of them to the movies with me (The Blind Side) and had to stop myself from eating the whole sample set before the film was over. (And yes, I could discern the flavors in the dark.)

Bonarda is a tricky wine to find. That's because there are few wineries making it. While in Argentina it's referred to as Bonarda, the California wineries – among them, Summers Estate Wines in Calistoga and Robert Foley Vineyards in Napa Valley – call it Charbono.

The confusion doesn't stop there. The jury is still out on whether Bonarda grown in Argentina is actually Bonarda Piemontese or Bonarda Novarese (also known as Uva Rara). But what we do know is that Bonarda used to be the most widely planted grape throughout all of Argentina until Malbec recently surpassed it. Bonarda's claim to fame used to be that it was incorporated into a red table-wine blend. Now, however, there are several 100% Bonarda varietals on the market.

As far as pairing with food, grilled vegetables and Argentine-style beef are amazing with Bonarda.

After the jump, check out the Bonarda wine we recently fell for.

Historically, coffee and art seem to be as linked as paint and paintbrushes. Controversial French writer Voltaire reportedly downed upwards of 50 cups of the stuff daily to get his creative juices flowing; the Impressionist painter Camille Pissarro thought his brewer was worthy of its own canvas; and even Bob Dylan has pleaded, in song, for "One More Cup of Coffee."

But what about coffee as art? Some painters are using their morning brew to do more than wake up. Thailand-based artist Pornchai Lertammasiri, for instance, mixes coffee with water to create beautiful, ethereal landscapes. Costa Rican artist Saul Bolaños uses finely ground beans for his photo-realistic prints that are actually brewable. (While there's no accounting for taste, I'm betting these don't turn out as well in the cup as in the frame.) Another painter, Godfrey Caleb, actually turned his back on a day job in pursuit of coffee as art and expression.

Americans are familiar with the four primary tastes we've known since childhood: sweet, salty, bitter and sour.

But the fifth taste -- the taste associated with savory things called umami -- has been less familiar. Umami is an earthy flavor foods get from amino acids in meats, some cheeses, fish and vegetables including mushrooms, ketchup, oysters, steak and sweet potatoes. It also gives food-additive MSG its allure.

Now home cooks in the U.K. looking to give their cuisine and umami kick can do it with the launch of a new food product called Taste No. 5, an umami-flavored paste, The Independent reported.

Two British supermarket chains -- Waitrose and Booths -- will both sell Taste No. 5, the first product marketed as an umami source, the paper reported.