Popchips Barbeque Potato Chips

PER SERVING (19 chips): 120 calories, 4g fat, 250mg sodium, 20g carbs, 1g fiber, 2g sugars, 1g protein 

What Are They? These chips are innovative -- they're popped (not fried), so they taste great without all the oil. Clever!!!

Why We Love 'Em… Although there's no shortage of BBQ-flavored chips out there (even guilt-free ones), these are on a whole different level. Just the right amount of tanginess and crunch. Delicious!

Baked Classics Vanilla Frosting Multigrain Crisps

PER SERVING (one 1-oz. bag): 120 calories, 4g fat, 60mg sodium, 19g carbs, 2g fiber, 4g sugars, 2g protein

What Are They? The newest flavor from Baked Classics, these crisps are layered in a light coating of vanilla-frosting flavor.

Why We Love 'Em… They didn't look like much when we opened the package, but when we took our first bite, WOWEE! These really do taste like yummy vanilla frosting! Need we say more?

Guiltless Gourmet Tortilla Chips

PER SERVING...

1. Community

"At barbecue gatherings in by-gone eras, people probably didn’t need a reason to be reminded to get together and share each other’s time. That’s just not the case anymore. People look for reasons to maintain community and their sense of place in it. Fortunately, we have barbecue as a sort of communal elixir. Barbecue is both primal and elemental which is why it has great power to equalize people. It grounds people and roots them to their place. There’s something magical in that smoky meat that helps us find our common ground, our place at the table and our place in the community."

2. Having a good time

"I don’t think anyone seriously connected to barbecue and barbecue culture would tell you they don’t live a good life. It may be hard work, but there is never any shortage of joy and happiness over what you’re doing. Firing up the pit usually means firing up the music, cooling down the beer, telling stories of varying degrees of truthfulness and being...

FROM Riesling to Merlot, wine grapes from around the world are more closely related than expected, says the largest study so far to produce a family tree of grapes. The tree, above, also reveals that in 6000 years of domestication, breeders have left a vast swathe of possible varieties unexplored.

Sean Myles of Stanford University in California and colleagues looked at 9000 genetic markers in each of the world's 583 cultivated grape varieties, or cultivars, to draw up the tree.

They found that unlike other domesticated crops, most of the main cultivars are close cousins of one another. This was true regardless of where they are grown (Proceedings of the National Academy of Sciences, DOI: 10.1073/pnas.1009363108).

Moreover, breeders have been unimaginative in the crosses they have made, reusing the same cultivars over and over. The Traminer cultivar, for example, has been bred for millennia and has 20 first-degree relatives. This is good news for breeders seeking to develop cultivars...

When it comes to wine, an older bottle is not necessarily better. Rather — like the ripening of a fruit — it’s about waiting for each bottle to reach the perfect age.

Drink your wines too “green” and it may taste harsh — with overpowering tannins, strong alcohol and flavors that are unbalanced, much like when a dish is cooked with too much pepper or salt. Wait too long to drink it and the wine may have lost its vibrant fruit flavors and seem dead or flat on the palate, like stale food.

Unfortunately, there’s no science to how long you should wait before popping the cork on your bottle. A short-aging time can last anywhere from two to five years of the vintage date; longer-aging wines can sit for a decade. Only a small percentage of rare and fine wines warrant aging for many decades.

Don’t know where to start? Follow these rules of thumb:

Use the grape, region and price point as indicators. Certain wines made from robust and bold grapes, like a Shiraz, can age...

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