The most exciting thing about artisanal cheeses is their complex, multi-layered flavors. However, for many people, they seem unapproachable. The best way to savor these cheeses is to breakdown the experience from the first encounter (touch and smell) to the last encounter (after-taste).

The San Francisco Convention and Visitors Bureau wants you to have the greatest dining experience possible on you next trip to the Bay Area. They've added Taste as an additional website to the official visitors bureau site, and it's completely dedicated to food.

I was particularly interested in Taste, as I am going to San Francisco later this summer and I want any dining info I can get. Taste does offer plenty of dining information, especially of you have plenty of cash to spend on your trip. There's a mini blog, Foodie 411, and a calender of upcoming food events. Also, you can check out restaurants based on different categories like 'price', 'dining adventures', and 'al fresco', even the area of town. Overall the site is interesting and east to navigate.

There is one area that I think Taste is deficient in. Taste has a section dedicated to drinks, and it is awful. There is only one brew pub listed and no wine bars, even though they have several wineries listed. I'm not sure what's going on with that, but my guess is that the brew pubs didn't sign up with the visitor's bureau. Either way, if you're planning on going to San Francisco this website can help with dining choices, but definitely use as many resources as possible for the food aspect of your trip to San Francisco.

When you think about moving to a new city, you might take into account the school districts, the job market, the home prices and the property taxes. But do you spend time thinking about how the tap water tastes? Probably not. However, thanks to the Berkeley Springs International Water Tasting, you can now factor in the taste of a municipality's tap water in your move decisions.

This last Saturday, the panel of independent judges tasted water samples from 120 sources and determined that the Metropolitan Water District of Southern California, which serves Los Angeles, and the town of Clearbrook, British Columbia tied for first place in the tap water category.

For those of you in Los Angeles, do you think your tap water is award worthy? For the rest of you, how does your tap water stack up?

[via CNN.com]

Chicken sausages are lower in fat and calories than most pork or beef sausages, but they aren't known for having as much flavor as the two meatier varieties. This isn't to say that they're bad, just that they tend not to be as crave-inducing as their counterparts. But because some chicken sausages aren't all that satisfying doesn't mean that none are. EatingWell magazine set out, in their most recent issue, to do a taste test of 27 different varieties of chicken sausages to find out which ones were the most worth-eating, both when it came to flavor and health.

After an exhaustive and filling trial, EW's tasting panel narrowed the field down to eight top picks from five manufacturers. They all had approximately half the calories and one third of the fat of the average pork sausage, but were still very tasty. The winners included:

• Al Fresco: Buffalo Style, Sweet Italian Style, and Teriyaki Ginger
• Applegate Farms: Chicken & Apple
• Bilinski's: Mild Italian Style; Spinach & Garlic
• Casual Gourmet: Tomato, Basil & Mozzarella
• Coleman Natural: Cilantro

Harry & David is known for their gourmet gift baskets and the high quality fruits, nuts, chocolates and other goodies that they ship out. They are not the "go-to" source for Valentine's Vay chocolates, however, because many consumers feel that they will get better chocolates from a source that specializes only in chocolates. This decision, although seemingly logical, is not necessarily the right one to make. A multi-brand taste test in Money Magazine placed Harry & David's chocolates above those from Vosages Haute-Chocolate, Whittman, Godiva and Target's Choxie.

Brands from all different price categories were chosen and evaluated for quality of the chocolate, the "accuracy of flavors," packaging appeal and value by a group of women (since they are somewhat more likely to receive chocolates on Valentine's Day than men).

The specific chocolate selection used in the taste test was Harry & David's 1-lb. Grand Collection, which includes a variety of milk and dark chocolates with nuts, caramels, toffees, fruits and berries. It retails for $29.99.

There are a lot of flavored waters marketed to kids on the grounds that they are tastier than plain milk or water, but have less sugar than juice or soda. Parents can give heir kids one of the usually colorful drinks and will not have to worry that they are actually drinking it at lunchtime in place of a soda from the vending machine. This week, the Wall Street Journal held a taste test with groups of both adults and children to see if the drinks' taste held up to their marketing hype.

Aroma Water was the must adult-oriented of the four brands, with the flavors (which are actually scents) of either lemon lime or mandarin orange embedded into the bottle cap, not the water itself. 90% of taste actually comes from smell, so there is no flavoring added to the water and yet it still tastes flavored. These were "subtle, natural and refreshing. Waddajuice is a brand of juice diluted with water, just as the name implies. It comes in white grape and apple and has no added sugar. It "retains enough flavor that kids may thing it is the real thing." Crayola Color Coolerz! are waters sweetened with sucralose (Splenda) that are "very tart, extremely sweet and neon-colored." Flavors include Purple Pizazz, Berry Blue and Screamin' Green. Wild Waters are naturally sweetened waters that have minerals and vitamins added for an extra nutritional boost. Flavors include Flippin' Fruit Punch, Groovin' Grape, Twistin' Tropical Punch and Rippin' Raz Lemonade and tasters placed them squarely between Waddajuice and Crayola in terms of sweetness.

Waddajuice and Wild Waters are the best choice for kids as they are sweeter than Aroma Water, which adults will probably enjoy, and have no artificial ingredients.

Although the results of the 12th annual Great New Zealand Sausage Competition won't be in until later this week, the most interesting thing about the judging isn't finding out who the winner is (unless you were participating, of course) but who was doing the judging in the first place. In addition to the Beef, Pork, BBQ, Flavored, Flavored BBQ, Saveloy/Polony/Cocktail, Traditional, International, and Gourmet categories that were evaluated by experienced judges, there was also a second judging of a selected group of entries to see who would win the Kids' Choice Award. All the entries, selected from those participating in other categories in the competition, were scrutinized by two groups of kids: seven judges under the age of five, and a group under the age of nine.

Perhaps some will bristle at the idea of their product being judged by kids, but most children love sausages and while they may not be able to pick out the same points as a life-long professional food critic would, they certainly know the difference between a good one and a bad one.

The HJ Heinz Company has had the highest consumer satisfaction rating in the country for the past six years, and it's no wonder because, although they make many different products, they make one of the most popular and best loved condiments you can name: Heinz ketchup. Everyone likes Heinz, or at least, they think they do. Endless taste tests rank it sometimes higher and sometimes lower than other brands, and the brand still averages a high score. One recent test, however, may actually forecast a change in the way Heinz makes their ketchup. In it, Organic Heinz came out above regular Heinz.

For years, organic goods such as sauces and, of course, ketchup, had a hard time catching on with consumers since their flavors and consistency were too unfamiliar. Perhaps tastes have grown up a bit, or the technology is simply better, but if the organic version is now scoring higher with tasters, we could see a resulting increase in the availability of organic ketchup, possibly in place of the traditional stuff.

Where would you rank Organic Heinz? Is it as french-fry worthy as the classic?

Hellman's Mayonnaise (Best Foods, for shoppers in the western US) is the favorite brand of Cooks Illustrated and Cooks Country test kitchens, but for all its good qualities, mayonnaise can add a tremendous amount of fat to a sandwich or a dip. Cooks Country compared four varieties of their favorite mayonnaise brand this month to see if you could cut back on calories by switching to a lower fat version, or whether you're really missing out if you do.

The types taste tested were Hellmann's regular, canola oil, light and reduced fat. Unfortunately, the tasters all really preferred the original, full-fat (9g per each 1-tablespoon serving) variety and said that it provided the best flavor when tasted alone and in a dip. The reduced fat (only 2 grams fat per 1-tbsp serving) didn't have nearly as much flavor, but it still produced a creamy texture in dips.

Since most people don't want their spinach dip to taste like straight mayo anyway, you can save some fat and calories by using one of the lighter mayos in your dips and save the full-fat for when flavor really counts, on a sandwich.

Baked chips, when compared to regular fried chips, lack a certain something. They don't have the flavor or texture of regular chips and this is especially true in the case of tortilla chips. Eating Well set out to taste test some healthier chips and noticed, when reading the labels, that not all fried chips are equally "bad" for you - and many had more fiber and less sodium than their flavorless baked counterparts, with only a few more grams of fat. Out of 20 different chips tested, they picked out their top choices.

• RW Garcia Stone Ground (140 cal., 4g fat/.5g saturated, 4g fiber per 1-oz serving) - This brand got the "smart choice" award from the reviewers, who described them as being "authentic" and having a "great corn flavor." As an added bonus, each serving only had 40mg of sodium, the lowest in the test group.
• Santitas White Corn (130 cal., 6g fat/1g saturated, 1g fiber per 1-oz serving) - Salty, corny and crunchy, these chips actually had less sodium than most of the chips in the taste test. They weren't high in the fiber department, though.

While browsing del.icio.us the other day I came across a link to WikiHow page on tasting dark chocolate. There are 11 suggested steps to getting the most out of your chocolate tasting experience. The first encourages you to "mute all kinds of background noise, such as television, music, a crying baby, etc." (Will someone please mute the baby?) After that comes palate cleansing and several tips for taking in the aroma, visual appearance and texture of the chocolate. There is also a list of suggested brands, in case you want to do some side-by-side comparisons.

I am a big fan of the SF Chronicle's Michael Bauer's blog, Between Meals, and have mentioned issues that he has brought up before. His post yesterday was particularly interesting though, bringing up the issue of whether food critics should somehow be licensed, after a commenter mentioned that there was a lack of standards in the industry.  Such a task, however, might be nearly impossible. Would "taste" be judged? Writing ability? Tests could be implemented in all industries, but the reality of working is that the best way to get good at something is to do it - over and over again. Writers have to write and chefs have to cook. Critics have to learn how to convey the unique experience of dining at a restaurant to their readers because chefs do not all use identical recipes and there is no one "right" way to make a marinara sauce.

As Bauer rightly points out, "Good chefs rise to the top, and good critics develop a following." A good critic's readers can trust what they write and use their recommendation as a means to decide when to try (or not to try) a restaurant. Of the skills a critic needs - ability, knowledge and passion - only one can be taught or tested, while the others come naturally and over time.

The standards of taste are not hard and fast rules and people look to critics to create a baseline, a jumping off point from which they can form their own judgments. The only hard and fast rules I want to see are the ones that the health department enforces.

Being a professional ice cream taster, like John Harrison, who works for Dryer's (Edys), probably sounds like a dream job. And it is, but it is also a lifestyle, as Harrison told the Seattle Times in an interview.

Ice cream ran in Harrison's family, as his grandfather, father and uncle all worked in the industry, so he learned all about it at an early age. He even learned how to taste it properly and applies a method similar to the one wine and coffee tasters use, swirling the bite in his mouth and spitting it out. Each bite is scooped with a gold spoon and Harrison works from lighter flavors, like vanilla (his favorite), to the more dominating flavors, such as chocolate or mint.

During the week, he says that he refrains from eating foods with strong flavors that could adversely affect his tasting ability, including peppers, onions and garlic, but he will indulge on Friday nights. Harrison also drinks only tea, never coffee.

A job like Harrison's is not all fun and games, and a degree in food -science is a great first step towards getting the position. Of course, it's not all work, either. Harrison says he never gets tired of quality ice cream, and that is something that could reassure every ice cream lover.

Who said that it's possible to have too much of a good thing?

After years of being stuck with a reputation for being a country  that loves bland, overcooked foods (and fish and chips), a new study shows that the British are the most adventurous eaters in Europe. More than 70% of Brits believe it's important to be open-minded about trying new foods and, in fact, that seeking out these foods is important as well. A full 50% of the British, according to the survey, regularly went out of their way to try new foods. Only 44% of French, 34% of Germans and a low 25% of Spanish eaters were likely to look to non-traditional foods.

Critics might say that there was no where to go but up as the British started moving away from "traditional" fare. The issue, however, isn't the food itself, but the acceptance of the idea that food from other countries and parts of the world might have as much, or more, to offer.

Too bad the study didn't include the US. I would have been interested to see where we fell along the continuum, though I'm fairly sure we wouldn't have topped the charts.

The San Francisco Chronicle did a taste test of pure pomegranate juices, more and more of which have been finding their way onto shelves and into refrigerators in grocery stores as the antioxidant-rich fruit gains popularity. Their tasting only dealt with the pure juices (not blends) and tasters picked POM Wonderful as their favorite, over brands like L&A, Langers, Frutzzo, Knudsen and Trader Joe's. The brilliant jewel color of the juice was mentioned several times by tasters, but the "blend of sweet and tangy" flavor won over 4/5 of the panelists.

Pomegranate juice, particularly POM, isn't cheap and sells for around $3.99 for 16-ounces. While it won against other pomegranate juices, is it really worth buying over other kinds of juice from a taste perspective?

I liked the blueberry-pomegranate blend more than the pure pomegranate juice, myself, and I still think that I'd much rather eat some actual pomegranate than drink either of the beverages.