It's tradition for Syrian/Sephardic Jewish families to come together and cook - a lot - during the celebration of Sukkot at the beginning of October. Many dishes are passed from mother to daughter and have been for years, perhaps centuries. "You want to make it perfect, just like your grandmother did."

Time and time again, Prof. Brian Wansink has proved that people have very little concept of how much they're actually eating. He uses experiments that test whether people use outside cues, as opposed to a feeling of fullness, to determine how much to eat. He works with food companies (unpaid) to help them reduce their portion sizes and promote healthier snacking in more reasonable amounts.

Clinton seems to be set on his mission to help kids eat healthier.

Yuzu can really brighten up fish and other dishes. Try it instead of lime if you find it at your local market.

Julia Moskin eats at NoLIta and gives it 1 star.

When you hear the phrase "peanut butter and jelly," chances are you think of a childhood snack or a tasty lunch, tucked away in a brown paper bag. The idea might not inspire the same mouthwatering temptation that it did when you were ten, but perhaps this updated version of the classic pair is enough to. Kuidaore used Thomas Keller's take on peanut butter and jelly as inspiration to put together these phenominal treats: grown up peanut butter cups with yuzu pate de fruit "jellies".

They may not be neatly spread between two slices of bread, but I know that I certainly wouldn't turn up my nose after finding either of these in my lunch.

I recently went to a Japanese robatayaki called Shin Sin Gumi in LA and discovered a small plastic condiment jar of what looked at first like crystallized wasabi. I tried it a tiny dab of it on the end of my chopstick expecting it to possibly burn a hole through my nostrils to my brain, and holy saba, did it ever send salty, bitter shockwaves through my tastebuds! It wasn't wasabi. It is yuzu kosho, a condiment made from the zest of yuzu, an extremely tart citrus fruit, blended with chile peppers and salt.

I thought it was something that the chefs made, but I found a jar of it at a local Japanese market, and am now addicted to the distinctive, very bitterly pungent, yet delicious condiment. In such a small jar, it seems that yuzu kosho is used in small amounts, as it is fairly strong, but I can't help but scoop it out by the teaspoonful and add it to everything.