Boston – Friday, July 4

Food
Sommeliers in diapers
WINE. Malia Llerena happily sips chardonnay, zinfandel, Champagne and merlot. She knows red wine goes in the larger glasses and Champagne gets the long, skinny flutes. After all, she’s already 5 years old.
 
Food
On the cheap
CANDY. With Valentine’s Day having likely snuck up on you, there’s a good chance that you can’t order fancy chocolates or fresh flowers before this afternoon. If you’re trying to play it low-key — or cut financial corners — and decide to hit the corner drugstore instead of Barney’s, at least prepare yourself for what your significant other will think.
Food
Chocoholics anonymous
PROFILE. Two huge cauldrons of what looks like thick, dark chocolate ganache sit in the windows, but there’s no sign outside Chocolee. It’s opening day, and although there’s nothing denoting this new South End chocolatier, the grapevine has been buzzing.
 
Food
Just zap to it
TREND. You probably didn’t know the secret to being a four-star chef was sitting on your kitchen counter. Need a hint? Nope, not your Magic Bullet or the Margarator. It’s your trusty purveyor of hot pockets and Ramen noodles: the microwave. A lot has changed since the first Radarange rolled off the assembly line in 1947.
 
Food
When you can stand the heat
BOOK. The kitchen truly has become the focal point of today’s home. Whether you enjoy cooking or not, the room has shaped our lives and culinary preferences. While it once isolated the chef, the kitchen is now the bustling hub for many families...
 

Food
Chicken soup for the cold
MEALS. Chicken soup may be the all-American cold and flu panacea, but around the world, people turn to all manner of culinary curatives for the chills and sniffles.
 

Food
A cut above
SKILLS. Peter Hertzmann is something of a knife expert, but that doesn’t mean he doesn’t cut himself. “I had the opportunity to go to an old-time butcher in Toronto to learn about butchering,” he says, “and by the end of the week, I had eight nicks on one hand and seven on the other.”
 
 
 
Food
Brit attack
CHEFS. Sam Stern is the latest culinary prodigy to come out of England (the last being Jamie Oliver), and he has a few recipes for anyone who has 5 minutes and is at least 10 years old. He sports the same tussled teenage flair bolstered by can-do attitude and laid-back style. It’s a winning combination, especially for inspiring young cooks.
Get Served
‘Crumbs’ of memory
INTERVIEW. When Kim Sunée was three years old, her mother abandoned her in a South Korean marketplace with a handful of crumbs in her hand; the event that foreshadowed a life of complexity and culinary adventure. 
 

Food
Vocab for nothing and the rice for free
WEB. A grain of rice isn’t much — until it meets the power of the Internet. When bored Web surfers met hunger relief at freerice.com, more than 12 billion grains of rice were raised for the United Nations World Food Program in just three months, enough to feed more than half a million people.

 
Get Served
Flat chance
Class teaches how to turn a trophy into food
Gifts you can really chew on
Green fairy flies again
Serving up ‘humble pie’
Perfecting the tricky latke
Sarah Murray follows the journey our dinner makes from field to plate
Enlightenment — it’s what’s for dinner in ‘How to Cook Your Life’ documentary
The original reality-show chef is back in the kitchen
Libraries lure students with coffee
Get Served
Seinfeld denies ‘vegetable plagiarism’
Anthony Bourdain knows he’s got it good
The duel in dining guides
Say goodbye to the delivery guy
New cookbook releases from high-profile culinary names
Ellen Yin celebrates 10 years of a Philadelphia hotspot
Somerville Project thinks globally, feasts locally
Alton Brown handles Iron Chefs and wannabes on the Food Network
Trivial eats time
Michael Vaughn feeds Ringling Bros.’ acrobats, elephant trainers and contortionists
 



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