The silicone cookware industry is growing every year and the NY Times goes to great lengths test out the properties of silicone bakeware, which make up 7% of the bakeware market overall. Their conclusions? It is not nonstick, but stick resistant. It is not good for everything. High quality silicone products are expensive, while others may contain fillers that compromise their heat resistance. The final list of the products included potholders and a few other things on the "recommended" list, while cake pans and measuring cups made the "not recommended" list.

Until recently, the food was always secondary to the coffee at Starbucks, but now that the company is trying to compete with McDonalds and other quick-service breakfast places, they are quickly trying to make up lost ground.

Kidfresh is a children's food store, meaning that everything except the food has been scaled down.

Frank Bruni dines are Eleven Madison Park and gives it 3 stars. The Bar Room and the Modern also gets 3 stars.

Mark Bittman, the minimalist, talks about granola.

The politics of food was at the forefront, making people aware of issues like obesity and food safety, as well as introducing (or reintroducing) consumers to the idea that their food comes from farmers and fields, not faceless factories. Organics exploded in popularity and so did animal activism issues, like the ban on foie gras in Chicago. Speaking of bans, the trans fat ban in NYC has sparked nation-wide interest and prompted many politicians to suggest similar legislation.

Home cooking was also hugely popular this year, as evidenced by the growing popularity of food blogs, the fact that most of the popular food programs on TV use words like "home-style," "country" and "everyday," and that the top ten bestselling cookbooks "have a decidedly nonprofessional focus" designed to appeal to home cooks, not would-be chefs.

Frank Bruni's dream dinner takes place at a number of restaurants because he "didn't have the perfect meal in 2006," so he has imagined a restaurant crawl to take him around the city fro course to course.

Eric Asimov names key wine trends, like the growth of Spanish wineries, the popularity of Pinot Noir and the fact that you'll always remember the good, not the bad, in the long run.

Mark Bittman, the minimalist, recommends his rich and cheesy Welsh Rarebit as a perfect late-night snack on a night of overindulgence (in drinks, not food).

Frank Bruni gives Sasabune one star.

The USDA has some comprehensive food safety guidelines to help you cook your Thanksgiving turkey. While some cookbooks, and probably some chefs, might tell you that cooking times and temperatures should be changed to produce a moister bird, at least you'll get a safe bird from using the USDA's guide. First things first, you need to completely defrost your turkey before beginning. Keep the turkey in its original wrapper as it thaws and try to keep it as cool as possible. It should either be defrosted by being submerged in cold water or on a tray in the refrigerator.

Frozen turkey thawing timetable
Weight In refrigerator In cold water
4 to 12 pounds 1 to 3 days 2 to 6 hours
12 to 16 pounds 3 to 4 days 6 to 8 hours
16 to 20 pounds 4 to 5 days 8 to 10 hours
20 to 24 pounds 5 to 6 days 10 to 12 hours

New York supermarkets are grimy and disappointing after a summer of farmer's markets, but you can find some foods that aren't completely worthless: Steel cut Irish oatmeal, Cabot sharp cheddar cheese, Progresso Lentil Soup, Walker's Shortbread, Total Greek Yogurt. Unfortunately, Moskin doesn't share which market she went to, so it may be hard to find all of her picks at home without searching a few places. While you're shopping, you might want to pick up some basics for your pantry, too.

Supermarkets are making changes to hold on to customers that are increasingly shopping elsewhere. They are increasing prepared and specialty food selections, adding new services, offering high-tech gadgets to aid consumers, and vastly increasing the quality and selection of their produce.

The secret to a good basic salad is more oil, less vinegar and lots of salt. If you don't want something quite so basic, try Dandelion, Bacon and Egg Salad, Apple Cranberry and Goat Cheese Salad or Chicken and Parsnip Salad.

Couscous was developed in the middle ages and is still made in much the same way as it was, not to mention that it is a staple of many diets

Tis the season for making soup with dumplings, preferably ones that use Matzoh.

Fran Bruni dines at Freemans and gives it a "satisfactory".

Mark Bittman, the minimalist, makes Mongolian stir-fried lamb.

The "road to the palace of wisdom" may be paved with excess, but that doesn't mean you have to wake in the gutter feeling like complete scum. Just scummy. On that rare occasion that you overdo it on the booze and end up with what is medically known as veisalgia, you have to take pre-emptive measures in order to be at least intellectually presentable the next morning.

• Before walking or getting a ride home from the party/bar/friend's start drinking water. Alcohol is diuretic and you need all the water you can handle at this point.
• Upon arrival home, continue to down water while you cook something light. Don't get fancy with flambes. These recipes are from The Sunday London Times and I have made several variations of the simple Spinach Pasta. I went heavy on the garlic and drank tons of water. Plus, you can always take a peek at some of our other favorites for the "morning after."

I say this as someone who used to drink a lot. I don't anymore, but maximizing water hydration (even while drinking), and eating pasta before crashing seemed to help. However, there are a lot of factors that lead to a hangover; you pay to party, body and mind.

Also on Slashfood:
Hangover helper, help her hangover
Best meals for the "morning after"
Soon dooboo jjigae...oh my!

Meats are great dishes to serve cold, especially at a picnic, on a hot day, but because they seem to loose some of their character during overnight storage, make sure to up the flavor to begin with. Marinades and rubs are great choices and result in less mess than sauces do. Serve them with easy summer salads.

Don't bring your Blackberry to a dinner party. Sitting at the table and using it is simply rude, even if the food is awful.

Up and coming chef Andrew Weissman is setting a new standard for french food (pictured) - from San Antonio, Texas.

Some NY wine lovers still have issues with California wines, but the chardonnays seem to get better all the time. Try pairing them with a great salmon dish.

Learning how to cook when you shop exclusively at a farmer's market can be challenging, since it is so different and so seasonal. But when you live above NYC's Greenmarket, there isn't much choice and once you've eaten food that is "fresh off the farm" in the middle of the city, how could you go back?

Barley is good for you and full of fiber. It also tastes great in summer dishes like Corn and Barley Salad and Chilled Yogurt and Barley Soup.

The Shake Shack lets you get a look at the line, which will be a long one, via its webcam before you even get there.

The minimalist, Mark Bittman, tackles tomatillos.

Frank Bruni gives the new Mr Chow a "satisfactory" rating. You might want to opt for Daisy May's BBQ U.S.A., which is a Times "Top Pick."

 

"What quenches your thirst depends on who you are" and New Yorkers are so diverse that there is an almost endless number of refreshing summer drinks to choose from, from sweet Greek frappés and Mexican agua fresca to strong African ginger beer and the bubble teas favored by Chinese students.

The recipe for refreshing in a summer cocktail comes down to a few key points, the most important being the inclusion of ice. Ice not only lowers the temperature of the drink, but helps the ingredients to blend together and, since it results in more water in your system as it melts, helps you stay hydrated in the summer heat.

 "The Cuke" (recipe below) wins the NY Time's summer cocktail contest, as it is light, refreshing and not too boozy for sipping in the hot sun.

Prosecco might be the ultime summer sipper, though, as it is refreshing, stylish and soothes the heat better than "the gentle cooling of a rippling breeze."

People are starting to get a taste for cachaça, the national spirit of Brazil, which is made from fermented sugar cane juice.

Frank Bruni eats at Degustation and gives it two stars, while giving Jewel Bako one star.

In Sunday's New York Times Magazine, there was an interesting article by Mark Bittman about the franchising of great chefs. The article covers how world renowned chefs, including Alain Ducasse, Joël Robuchon and Daniel Boulud, are expanding into restaurateurism, trading on their name and the cooking that is represented by that name.

It is not that there is anything wrong with the branding that the chefs are doing because it is financially a good move for them and, in some cases, good for diners who have world-class cuisine more readily accessible. For the chefs, opportunities like these are outstanding.