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The Perfect Champagne Pour: It's A Science, Not An Art

When it comes to champagne, scientists have found it's best to chill it and tilt it to preserve the fizz.

A Year That Was Good To Beets

From chi-chi restaurants to chains like Jamba Juice, beets are appearing on restaurant menus around the country. But one scientist says beets could be even more popular, so he's studying the compound that gives beets their distinctive flavor.

Traditional Japanese Rice Treat Brightens New Year

Lauren Jabusch is a Japanese-American, and she talks about her family's holiday food tradition of making Japanese mochi. Our holiday food series continues with a look at the steamed rice treats.

In China, Finding A New Way To Eat In Times Of Plenty

As people get richer, they tend to get fatter. That's what's happening in China, where 25 percent of adults are now obese or overweight. But some Chinese are discovering that it's possible to enjoy times of plenty and still stay slim.

What The World Eats For A Better, Luckier 2012

On New Year's Eve, don't open the front door in Denmark, look out for falling furniture in Italy and chew lightly when eating black-eyed peas in the South of the U.S.

Learning 'Sri Lankan Home Cooking' A Family Affair

A child of Sri Lankan immigrants, music journalist S.H. "Skiz" Fernando, Jr. grew up eating Sri Lankan food. But he didn't master the art of the cuisine until he moved to Sri Lanka and enlisted the help of his aunts. Fernando shares the results in Rice and Curry: Sri Lankan Home Cooking.