Slashfood

Slashfood's exclusive exit interviews with the latest Top Chef contestant to get the boot. In an effort to prevent spoilers, we've included the text after the jump.

With the recent release of Eat Pray Love, women (and men) across America are taking back their kitchens and cooking up a storm. If you've seen the movie, Elizabeth Gilbert (played by Julia Roberts), eats her way through Italy with some of the freshest pastas, pizzas and gelatos the country has to offer. Now is your chance to recreate those dishes at home with a brand new cookware set.

Scanpan CTX cookware is made of 100-percent recycled aluminum, is safe for induction, the oven (up to 500 degrees Fahrenheit), the dishwasher and is made of 7 layers of durable aluminum and stainless steel with a lifetime warranty.

Find out how to enter and read complete contest rules after the jump.

A weekly look at the draft selections in beer-friendly bars across the country.

For almost two years now, Charlotte, N.C.'s Revolution Pizza & Ale House has had a mission: offer up the largest selection of North Carolina draft beer anywhere in the country.

For Revolution, that typically means dedicating around 15 of their 44 draft lines to beers from in-state, providing a one-stop shop for patrons to try local brewers that can be tough to hunt down elsewhere -- names like Catawba Valley, Duck-Rabbit, Foothills and Pisgah. Basically, breweries that sound like they are from North Carolina.

That's why, as bar manager Christine Ferguson points out, her bar is especially popular with out-of-towners: "A lot of people from out of state will come and say, 'What is your favorite North Carolina beer?'" Luckily, she has a system that makes answering that question especially easy: she stocks what she likes.

Read more about Revolution Pizza & Ale House and find the most recent draft list, after the jump...

"Heart-smart" bacon? "Healthy" hamburger? Monsanto thinks it's found a way to make red meat better for you, and that's got some overseas environmental activists worried.

The biotech giant has genetically engineered a type of soybean that contains a plant-based version of omega-3, the fatty acid that has been shown to improve cardiovascular health. Omega-3 is typically found in seafood; hence, all those recommendations to eat more fish.

But what if you could ditch the salmon fillet and get your dose of omega-3 from, say, sausage instead?

That's exactly what Monsanto had in mind when it began replacing regular soybean feed with its omega-3 enhanced soybeans and feeding it to livestock. The result? Meat that contained higher levels of omega-3.

There's a farmers market coming to a decidedly un-farmy location on September 2nd: Trump International Hotel & Tower Chicago's signature restaurant, Sixteen (it's on the 16th floor of the 92-story building), is having a brunch with an ancillary rooftop farmers market. It will be open to the public from 7 to 11 a.m. (you can visit whether you have the brunch or not).

With each season of this year, Chef Brunacci has been whipping up menus with his favorite farms in mind for a series called "Feasting at Sixteen with Frank Brunacci." Now in its third installment (late summer), Brunacci will focus on "prairie produce."

While Sixteen has always served Midwestern-grown ingredients, every meal of "Prairie Produce" week will only feature food harvested within driving distance of Chicago. The meals will have detailed menus, highlighting each ingredient by source and history, and the staff can also answer questions about the ingredients and how or why the chef chose to use them.

More after the jump ...

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Mind your words -- and alcohol intake -- for the best champagne toast.
• Wine expert says you don't have to know everything about vino to pair wine with food -- you just need eyes.
• Take a bite of some images from the SF Chefs tasting tents.
• A seminar on pig is the best idea for a seminar ever.
• Cook like a Roman with cacio e pepe.
• These stuffed peppers are perfect for those who don't like spicy foods.
• Play match the chef to the eatery with Chris Cosentino.

Reinvention. Some are good at it: Madonna. George W. Bush. Sarah Jessica Parker. Others, not so much. At least that was the lesson this week on Top Chef D.C., as our hardy, remaining band of seven chefs mostly struggled to take classic dishes and turn them upside-down, inside-out and into haute cuisine.

They weren't the only ones trying to craft a new facade. With the sudden departure of front-runner "alpha dog" Kenny last week, we can feel this season of Top Chef trying to recraft itself in a new image -- or at least trying to mask the fact that this season is still really all about Angelo.

The once-arrogant, love-to-hate-him, self-proclaimed master of Asian flavors from New York City was, in the beginning, the one to beat, and his rivalry with Kenny gave the show its strongest storyline. But now, thanks to some heavy-handed editing and a few uninspired dishes, Angelo's in the doghouse.

Along with the jump-start of joe in the morning, throw some chiles in your scrambled eggs. A Mexican breakfast burrito is guaranteed to wipe the sleep from your eyes. Add to the eggs some sauteed green onions, olives, fresh tomatoes and maybe some Monterey Jack or Cheddar cheese. Wrap it all up in a warm tortilla, and serve the burrito, as blogger jeffreyw does, with a side of ancho chile sauce. (Ancho chiles are dried poblanos, and have a mild, sweet flavor with a bit of heat.)

Breakfast burritos can include ham, bacon, vegetables such as spinach and tomatoes -- anything you think marries well with eggs will take the wrap. (Get a recipe here.)

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