• The Detroit News delights in the ins and outs of tea, from selecting leaves to crafting the perfect brew -- plus a whole slew of tasty tea-based recipes.
• Nabbed from the Sacramento Bee, here's a quiz on how to increase your calcium intake and stave off osteoporosis.
• When is it OK to use canned tomatoes instead of the fresh stuff? Off-season!
• The News (not the band) performs a blind tasting for potato soups.
• Change up that beloved-by-sick-folks standby with Chicken-Lime Soup with Crispy Tortillas.
• Yet another recall hits the news: This time, Canton's Mucci's Food Products pulls products prepared without federal inspection.
• Recipes: Pan-Seared Scallop and Asparagus with Sherry Vinaigrette, Lemon Tortellini with Prosciutto.
• Michigan Events: The sixth annual Epicurean Classic, Michigan Wine Month, and Vinotecca and Vinology.

There has been an overwhelming response to AOL's round up of America's Most Hated Foods. I mean, people are vomiting through their computers and damning foods to illegality (poor cooked carrots). I've gotta admit, I don't have any aversions that strong. Sure, I have foods I dislike (I'm lookin at you, Mr. Sun-Dried Tomato), but nothing that is going to make me weep into my dinner plate.

That said, I do have a pretty serious issue with seasonal food hatred. Certain foods that I enthusiastically eat all winter long just cannot cross my plate during the summer.

1. Mint-Chocolate. As stated in this M&M review, mint-chocolate means wintry warmth. Although there has been accusation that I got this association from Starbucks (damn you, Grande Soy Mint Mocha!), I maintain that this comes from Christmas' candy cane cataclysm.
2. Potato Soup. Obviously, it's hot. But what's worse, it's dense, and starchy, and thick, and kinda fuzzy. These are not acceptable adjectives for summer outerwear, let alone my internal organs.
3. Breakfast sausage. Now, I'm all about a sausage on a bun; toss on some spicy mustard and it's a par-tay. But a girthy link of meat just sitting on my plate first thing in the morning, waiting for a greasy, snappy bite to set it free? Hell no.

It's not just sugar cookies that are suited to be dressed in whites and pinks and reds for Valentine's Day. Try this creamy, rich, sultry potato and porcini soup. It cooks up in no time and is filling enough to work as a lunch to pack for your sweetheart.

potato, porcini and gruyere soup for the one you love

Peel and slice four small russet potatoes and simmer in four cups half-and-half along with four large slices dried porcini mushrooms, 1/2 teaspoon salt, and four cloves of garlic, roughly chopped until potatoes are tender. Add in two teaspoons of Better than Bouillon chicken stock base (or one cup of chicken stock) and stir until combined. Put mixture in blender and pulse until desired consistency.

Top with sprinkles of pink Hawaiian salt, paprika and chipotle pepper, to taste, and grate one ounce of gruyere cheese over the top.