You probably already know that California produces some of the world's best wines. The Wine Institute sent over some facts about California wine that you might not already know though. 

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Like anything involving wine, there are nuances to questions that I get asked. For example, the question, "Should wine be refrigerated". The simple answer is "maybe" but the best condition for storing wine is generally not at 40 degrees Fahrenheit. While a wine chiller might be considered a refrigerator by some, it is not the same as simply storing your bottles in a standard refrigerator like you might have in your kitchen right now. Let's take a deeper look at this question though and examine the important role that temperature takes in storing wine.

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While many people are out and about again, others of us such as myself are still focused on staying at home as much as possible. It's tough though since frankly, I'm getting tired of the things I know how to make and sometimes you want a restaurant-quality experience that is just easy. Delivery often fails in this regard since that crispy, fresh from the oven experience just doesn't work after sitting in a delivery bag for 20-30 minutes. That's why I love these treats that Porto's Baker from Los Angeles sent us to try out as part of their Porto's Bake At Home experience.

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One of the challenges with a restaurant like Fogo de Chao is that meat is the centerpiece of the experience (aside from their amazing service of course!) So while the market table is an essential part of the Brazilian churrascaria, often the salads become standardized. One of the things I love about Fogo de Chao is that every time I visit they have new seasonal additions that are unique, innovative, and generally pretty exciting to taste. It's summer and so that means that it is watermelon season and I was excited to see the latest addition to the market table was a Watermelon Feta Salad. Here's how you can make it at home.

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As the summer ends and the weather for many of you begins to cool down as we prepare for winter, I prefer to think of all those Caribbean islands that I can't wait to visit again soon. That's why I was so excited to share these two recipes by CÎROC and Mixologist Brandon Sutton inspired by the recently canceled West Indian Day Parade.

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