• When the kids are home for spring break, you could whip up some ... pizza fondue?
• How to eat in Paris on a budget.
• Poutine and Smoke's Poutinerie, as explained by a naysayer: "Is it stupid of me to wonder why such a prosaic (to me) dish has achieved such iconic status?"
• The world of wine spending -- from the expensive, dream bottles to the tasty, yet affordable selections.
• ... or revel in wines under $20.
• Recipes: Mushroom Soup, Black Cod with Jerusalem Artichoke and White Turnip Puree, and Blood Orange and Almond Tart

1. Quick Meals for Healthy Kids and Busy Parents: Wholesome Family Recipes in 30 Minutes or Less
2. The Healthy Lunchbox
3. Family Fun Fast Family Dinners
4. Beyond Macaroni and Cheese (but really, is there anything beyond a good macaroni and cheese?)
   
5. Kid Favorites Made Healthy from Better Homes & Gardens
6. The Sneaky Chef
7. Lunch Lessons
8. Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food
   

Everyone knows by now that kids don't necessarily have the healthiest diets and that parents have the biggest impact in terms of shaping their child's attitude towards food. The idea behind Superfoods: For Babies and Children is that you can make interesting, healthy meals for your kids that will incorporate all the healthy things you want them to have into food that they want to eat. The author, Annabel Karmel, is not only a mother of three, but the author of 14 other bestselling cookbooks that specialize in food for kids. There are 130 recipes that use foods like broccoli, tomatoes, blueberries and carrots, sometimes incorporating them in sneaking ways, like grating veggies into sauces where they can't be easily seen. The book also has charts and tips than can help a busy parent plan meals in advance, preparing and freezing them when there is time, which means that there will be fewer meals that might end up with mac and cheese as the main course.

For the third installment of their hit series, Top Chef, Bravo wanted to take the competition up a notch by bringing in some very discerning judges: a group of forty 10-year olds. The theme of the whole episode seemed to be to make unappealing food appealing, both visually and taste-wise, to a group of picky eaters, hence the name of the episode: Nasty Delights.

The quickfire challenge, which awards immunity from elimination, at the beginning of the show dealt with octopus. Given a whole octopus, the chefs had 60-minutes to make it look and taste good - a difficult feat on any day, but compounded by the fact that some people had never really dealt with the ingredient before.  Braising seemed to be the cooking method of choice and the guest judge, Laurent Manrique of San Francisco's Aqua restaurant, had a difficult time judging. In fact, there were four dishes that he liked, but Tiffani's traditionally prepared octopus dish, brimming with Mediterranean flavors, was what won her the challenge.