Editor's Note: This story originally ran on May 2, 2011

I poured myself a bourbon last night. Got into the good stuff, even - a 15-year-old Pappy Van Winkle's Family Reserve I'd been doling out in small drams for the past few years. After slogging through the flood of Osama bin Laden news from television and Twitter and shouts from the street, it seemed right to stop and mark the moment.

There are many ways to acknowledge a momentous occasion, and some have the benefit of ritual. Weddings have a Champagne toast, birthdays a cake, funerals have casseroles borne by well-meaning neighbors who may not have sufficient words, but can offer comfort by way of a turkey tettrazini.
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The United States Food and Drug Administration reported Tuesday that it has received at least 89 reports of people getting sick after consuming Chobani Greek yogurt that may have been contaminated by mold.

The reports have not been confirmed and do not represent any conclusion by the FDA about whether the product actually caused the illnesses. Chobani voluntarily removed the product from store shelves after receiving consumer complaints about swollen or bloated yogurt containers.

The New Berlin, New York-based company released a statement last week on its blog saying in part:

"Our thorough investigation has identified a type of mold commonly found in the dairy environment. The product in question is less than 5% of our production and is limited to products produced at our Idaho facility, which accounts for only one third of our production capacity."

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Home cooks have been all a-cluck over recent guidance not to wash raw chicken before it's prepared and cooked. While it may seem counterintuitive, food safety resources like the United States Department of Agriculture's "Ask Karen" website advise:

"Washing poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary."

The same goes for beef, pork, lamb and veal. Eggs, too, can incur an uptick in potential contamination, because according to the USDA, "the wash water can be 'sucked' into the egg through the pores in the shell."

So why did we all start bathing our birds in the first place? Probably because Julia Child, James Beard, Bettie Crocker, Fannie Farmer, Margaret Mitchell and the "Joy of Cooking" told us - and our parents and grandparents - to.
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Thousands of hens were rescued from certain death and flown across the country in a private plane to start a new life of freedom. A California group called Animal Place rescued 3,000 egg-laying hens about to be killed at a commercial egg farm. Rescuers say these hens are what the egg industry calls "spent hens" and are routinely killed when they’re only two years old.
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Chef Arda Turkmen discovers the city's street food - including a market that sells barbecued sheep heads.

See more from CNN's Inside the Middle East

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

It’s quite something to take a brisk walk on a cool September morning through Soho in New York City and come across a line of at least 150 people waiting patiently for the opportunity to buy a cronut. For me at least, the sight of all these cronut-loons raises a number of questions. One is, “Really? That’s how you’re going to spend your morning?” Another is, “Wow, is civilization doomed?” Then there’s the crucially important, “Gosh, I wonder what wine would go with a cronut?”
 
As I am never going to have a cronut - because the hour I’d spend in line to get one would be an hour I would never get back, which I could have spent doing something more exciting, like watching water drip - that last question will remain hypothetical. But it does bring up the question of dessert wines in general.
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We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
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Bread served hot out of the oven. Fluffy pancakes topped with huckleberries. An espresso bar. These are the kinds of hotel breakfasts that keep guests from venturing out to a nearby restaurant.

The following properties want each element of your stay to be unforgettable, starting with the first decadent bite of the day. Each of the following breakfasts is included in the nightly rate, so go ahead - indulge in that second still-warm croissant.
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Just a week ago, burgers and ice cream dominated the conversation.

Not anymore. It’s football season. So if you’re hanging out with anyone from the NFL, know that a fully loaded burger is probably off-limits; the ones they’re eating are unadorned and bunless. (And quite possibly vegan.) Any shakes these players are drinking undoubtedly have the word “protein” attached.
 
Herewith, a look at some of the notable diets of a few football stars.
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The reason that ramen noodles and soup packets have never really caught on with college kids and other busy, broke folks is that they're just too time-consuming and complicated to make. You have to find a water source, a heat source, and if you're feeling all elegant, a bowl and a spoon.

Well no more, fellow noodle slurpers, no more. Fancy-pants kitchen tools like ovens, microwaves, faucets and pans will soon be a thing of the past, thanks to Campbell's new line of Fresh-Brewed Soup K-Cup packs.
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Lindsey Kate Reynolds, is a native Texan beginning her M.A. in Southern Studies. She blogs about cocktails at TheGoodetimeGals.com and Tweets @LindseyKateR.

Nog, flip, fizz, grog, shrub, smash.

Besides being vaguely onomatopoeic terms, these are all old-school drinks that used to be quite common in bars more than one hundred years ago. Fallen out of fashion due to the vodka craze of the Cold War cocktail days, today’s spirits renaissance is bringing them back to life with a vengeance.

Though you might not always want to use a dozen eggs and shake drinks for a combined thirty minutes when entertaining, sometimes a special occasion calls for a more luxurious cocktail. Enter the flip.
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