Social media analysis firm Klout uses a ranking system for sites like Facebook, Twitter, YouTube, Google+, and LinkedIn. They've arranged a list of the top ten chefs who use these social media outlets to their advantage (mostly Twitter). The accounts' followers are current as of October 2011.

So, did any of your favorites make the Top 10? Here's what Klout had to say:

10) Tom Colicchio -- The host of Bravo's Emmy-winning reality show Top Chef likes to keep his followers in the loop with the goings-on at his many restaurants along with causes he's passionate about. He frequently responds to questions directly. @tomcolicchio has over 216,000 followers.

9) Mario Batali -- An authentic Italian chef and restaurateur, Batali is one of the hosts of ABC's newest talk show The Chew along with Food Network's Molto Mario. He uses online media to answer specific recipe questions, offer a few cooking tips or pairing suggestions, and share what's going on in his life. @Mariobatali has over 171,000 followers.

8 ) Jay Terauchi --  Terauchi is an expert sushi chef and restaurant consultant who keeps his fans updated on new recipe ideas along with what he's making to honor all sorts of culinary holidays, such as National Chocolate Covered Insects Day and National Mushroom Day. @Chef_Jay has over 9,500 followers.

7) Mark Bittman -- Celebrated New York Times columnist and author of Food Matters, Bittman likes to educate his fans on what's going on in the food world, covering everything from politics to trends.  He's not shy about his favorite recipes, either. @bittman has over 189,000 followers.

6) Paula Deen -- She's known as one of the most authoritative celebrity chefs in Southern cuisine, and she's got throngs of fans to prove it.  Deen mostly uses social media to promote events for both her and her family. @Paula_Deen has over 545,000 followers.

5) Giada De Laurentiis -- The host of Giada at Home and Everyday Italian lets fans experience an additional glimpse of both personal and professional life through her eyes.  She also likes to use Twitter to interact with fans often. @GDeLaurentiis has over 419,000 followers.

4) Anthony Bourdain -- Bourdain is just as entertaining online as he is when hosting No Reservations; introspection and dark humor set the tone for extra photographs and videos that Bourdain shares from his life on the road.  @NoReservations has just shy of 580,000 followers.

3) Jamie Oliver -- This best-selling British celebrity chef constantly communicates his progress with Food Revolution, shares news on food happenings around the world, and likes to share pictures with his fans via Instagram on his iPhone.  @jamieoliver has amassed the highest following yet with over 1.5 million.

2) Gordon Ramsay -- Ramsay is one of the best known celebrity chefs in the business, and he'll use social media to fill in the gaps on shows like Hell's Kitchen, Kitchen Nightmares, and restaurant projects in the works.  Fans never lack for quick recipes on the fly, either. @GordonRamsay01 has over 465,000 followers.

1) Andrew Zimmern -- Zimmern is highly active on both his Twitter and Facebook accounts, directly replying to many of his fans' questions and comments as they arise.  As the host of Bizarre Foods, it's not unusual to see foods like ox tails and pig's feet show up alongside red velvet cake and corn pudding on his ongoing culinary adventures list. @AndrewZimmern has over 260,000 followers.

Source: Nation's Restaurant News

According to Lee Svitak Dean, who's the food editor at the Minneapolis Star-Tribune, the identity can only be pinned down to one person: Robert Sietsema, food critic at Village Voice.

The Twitter feed of Ruth Bourdain is a parody mash-up of former Gourmet editor Ruth Reichl's tweets as seen through the intelligently snarky lens of No Reservations host Anthony Bourdain. And in May, the account received a JBF Award in the food humor category.

Dean publicly announced the "outing" of Sietsema yesterday in an article that soon went viral across the food world. She explained the reasoning behind her decision and felt it necessary to inform the public, although admittedly hesitant. "I have to say, though, I feel a bit like the one blurting out the truth about Santa AND the tooth fairy AND the Easter bunny all at the same time," Dean said.

So where's the proof? What has Dean discovered that locks down such an elusive pseudonym?

According to Dean, Ruth Bourdain's pitfall occurred during an Association of Food Journalists conference. Dean noted that certain Tweets published on @RuthBourdain were sent moments after being delivered during a closed-door session.

"It had to be someone that was in the room," Dean deduced. "The comment made by Ruth Bourdain was made within moments of it being said."

From the options available in the room, Dean narrowed it down to Sietsema based on the information that his personal Twitter account has over 6,000 followers and that only a few AFJ attendees hailed from Ruth Bourdain's home of New York.

However, when approached with the allegations, Robert Sietsema denied any claims that he is the author behind Ruth Bourdain's voice. "There were 60 food journalists there and I think any of them had the writing chops," he reported to GrubStreet. He also suggested Ben Leventhal, co-founder of the Eater.com blog, as a possible new target.

But he added, "If I was Ruth Bourdain, I wouldn't tell you."

So for now, it's nothing definite, and rumors still abound. Seems @RuthBourdain and @robertsietsema had something to say about it today, though. Take a look:

@RuthBourdain: "Just woke up from a nap. Had the weirdest dream I was @robertsietsema."

@robertsietsema: "Now I'm really confused! RT @RuthBourdain: Just woke up from a nap. Had the weirdest dream I was @robertsietsema."

@robertsietsema: "Charleston sunset, a splash of pink Pepto across the sky."

@robertsietsema: "@RuthBourdain It's been fun, my friend, hiking the SC swamps in your size 12 Manolos, but now I've got bigger souffles to fry."

@RuthBourdain: "@robertsietsema Whatever you say, Ruthie."

Source: Wall Street Journal

Patrons were handed passport-style maps marking each participating location throughout the district. The objective? Dash like mad to visit as many stops as possible within a 3-hour time limit. Restaurants and food trucks served one-bite appetizers while retail stores hosted the majority of wine tastings.

Drink highlights from the evening included a refreshing Napa Valley Girard Sauvignon Blanc at Charles Nolan, an elegant New Zealand import The Crossings Sauvignon Blanc at Calypso, the award-winning Castello di Monastero Chianti Classico at Lilla P, and Chile's deep ruby Llai Llai Pinot Noir at the hidden basement shop Buckler.

Food pairings were inventive and satisfying as well. Some of the standout savory courses were an olive pesto crostini at Corsino, goat cheese and chicken quesadillas at The Diner, gourmet grilled cheese from Gorilla Cheese NYC, and a sampler of the signature Sidney dog from ASIADOG made with chopped mango, cucumber, red onion, peanuts, and just a touch of fish sauce. Desserts included a delicious watermelon cooler and a hearty ricotta tartine at the Le Pain Quotidien bakery, as well as the comforting traditional-meets-gourmet apple and pecan pies served at Sweet Street Desserts.

All net proceeds from the 2011 "Meatpacking Uncorked" went to benefit the New York City Food Bank and Share Our Strength, non-profit organizations dedicated to ending childhood hunger. Last year, over $1.2 million was raised for these charities during the festival.

Source:  International Business Times

Did they succeed?

Not this year. The Emmy Award for Outstanding Reality Competition Programming returned to The Amazing Race, as it had for the past 7 years until Top Chef interrupted the winning streak in 2010.

However, the night was not without food-related winners. The HBO miniseries Mildred Pierce, an adaptation of James M. Cain's 1941 novel that highlights the restaurant scene in depression-era Los Angeles, scooped up two coveted acting awards. Outstanding Supporting Actor in a Miniseries or Movie went to Guy Pearce for his role as Monty Beragon, and Academy Award-winning actress Kate Winslet was awarded Outstanding Lead Actress in a Miniseries or Movie for portraying Mildred Pierce.

And let's not forget those behind the scenes who were awarded Creative Arts Emmy Awards on Saturday night prior to the televised show:

Traveling culinary expert Anthony Bourdain received the Emmy for Outstanding Cinematography for Non-Fiction Programming for his Haiti episode of Anthony Bourdain: No Reservations.

Outstanding Casting for a Miniseries, Movie or Special went to Laura Rosenthal, casting director for Mildred Pierce.

Outstanding Music Composition for a Miniseries, Movie or Special was awarded to Carter Burtwell, writer of the original dramatic score for Mildred Pierce.

Three-way tie for Outstanding Art Direction for a Miniseries or Movie winners included production designer Mark Friedberg, art director Peter Rogness, and set decorator Ellen Christiansen-De Jonge for Mildred Pierce.

Source:  Academy of Television Arts & Sciences

According to the Michelin-starred chef, he momentarily forgot he was in America.

"For a moment I thought I was back in England and turned down the wrong side of the road," he said in an interview with The Sun.

But the story doesn't end there. According to Ramsay, the police officer started yelling and "pulling his gun" when Ramsay attempted to leave his vehicle, believing he had stolen the Maserati. Ramsay also admitted that it was "half past midnight and I've got no ID on me."

In the end, Ramsay was saved by his fans -- a group of girls leaving a late-night visit to a local pizza eatery.

He said, "They come out and start going 'Hey, Chef Ramsay, we love you!' The cop's like, 'Who are you?' I say, 'Chef Ramsay,' and I have my life back again."

Ramsay's thoughts may well be preoccupied in the UK with Bread Street Kitchen, a new venture from Gordon Ramsay Holdings at London's One New Change set to accept bookings starting this month on the 26th. It features a vast wine bar and a small plates menu available from early morning through late night hours. More information is available at www.breadstreetkitchen.com.

Source:  GlobalPost.com

When shopping for those celebrity chef-endorsed foods, it's extremely common to see increased prices due to the name association, plus the assumption that a professional chef would create a superior recipe. But are these products really worth their price tag?

Consumer Reports recently tested celebrity chef pasta sauces, soups, and salad dressings against other popular brand names and grocery store generic brands. According to CR's Kim Klemen, "about half of the celebrity products were no better than cheaper mainstream brands."

Mario Batali and Giada De Laurentiis both earned high ratings for their marinara and tomato basil sauces, respectively. De Laurentiis' tomato basil sauce was also awarded as a Best Buy, retailing $5 less than Batali's sauce.

However, sauces from Emeril Lagasse and Newman's Own didn't rank so high. Klemen pointed out that they didn't fare any better than the less expensive Ragu pasta sauce. Their reason? All three products list tomato puree as the first and primary ingredient (tomato paste mixed with water).

Celebrity chef canned soup products didn't make the cut, save for Wolfgang Puck's tomato basil bisque -- not too shabby from someone with the title of Wealthiest Celebrity Chef.

Interestingly, Consumer Reports didn't find any salad dressing products that stood out from their less expensive competitors. Klemen recommended making simple salad dressings from home with fresher, healthier ingredients instead.

Source:  NewsNet 5

10. Bill Spoon's Barbecue in Charlotte, NC, a family-owned business home to pulled pork BBQ served with Southern-style hushpuppies and Brunswick stew.

9. Bulldog Barbecue in Miami, FL, run by former Top Chef contestant Howie "Bulldog" Kleinberg. It's a low-key establishment where diners are meant to get their hands dirty -- with rolls of much-needed paper towels available at every table.

8. The Joint in New Orleans, LA, recognized for smoky Cajun sausages and beef brisket as well as two house varieties of homemade BBQ sauce.

7. Uncle John's BBQ in Chicago, IL, one of many excellent barbecue locations in this culinary city. It's a stand-out choice for the heaping servings of beef brisket and signature sage pork sausage links, smoked and lightly charred until crisp.

6. Slows Bar BQ in Detroit, MI, known for a varied menu that cites influences all across the U.S. (i.e. St. Louis spare ribs and Carolina pulled pork). But their signature smoked chicken dish gets especially high marks for its juicy texture and savory flavors -- often ordered with a side of Slows' popular mac 'n cheese.

5. Snow's BBQ in Lexington, TX, a small town eatery with "good food, good service" and classic dishes that are worth waiting for. Due to its popularity, Snow's opens bright and early at 8 a.m., shutting down whenever they run out of meat to serve.

4. Arthur Bryant's in Kansas City, MO, a famed establishment open since the 1920s and home to Arthur Bryant's special recipe for thick BBQ sauce made with tomatoes and molasses.

3. Blue Smoke in New York City, NY, helmed by celebrity chef Kenny Callaghan, an original pioneer of the "urban barbecue movement" in NYC ten years ago. The menu at Blue Smoke is inspired from the nation's top BBQ meccas as well, featuring Memphis baby back ribs and Texas beef brisket.

2. Kreuz Market in Lockhart, TX, a historic stand-out serving smoked American and German barbecue dishes since 1900. It's best known for a large variety of homemade sausages (such as jalapeno cheese) and no BBQ sauce. "Nothing to hide," reads a sign at the counter.

1. Pappy's Smokehouse in St. Louis, MO, garnering the number-one spot for a menu with something for everyone, from classic dishes to inspired creations (like dry-rubbed ribs slowly smoked over cherry and apple wood). It's another BBQ joint with "nothing to hide, so the sauce is on the side," says owner Mike "Smokey" Emerson.

Source:  Huffington Post

"Join us as we celebrate 40 years with food, art, music, and dancing in the streets," reads the Chez Panisse official website. The 40th anniversary Chez Nous dinner is a benefit for Waters' non-profit Edible Schoolyard Project at $2,500 per plate. Tonight's Provencal-themed meal is an homage to Nicolas Pagnol, grandson of The Baker's Wife filmmaker Marcel Pagnol.

Reservations are currently sold out for this event, yet Chez Panisse encourages patrons to host their own dinner parties to bring in donations for Edible Schoolyard as a part of their Eating for Education movement.

Tomorrow, the Berkeley Art Museum will host two afternoon screenings of Pagnol's The Baker's Wife with special introductions by Alice Waters, Nicolas Pagnol, and Pacific Film Archive director Tom Luddy. The film was highly influential in the start-up of Chez Panisse and also inspired the name of the restaurant.

Additionally, the UC Berkeley Art Museum plans to partner with OPENrestaurant to create an ongoing interactive exhibit called OPENeducation. The project traces the roots of food from farm to table, and "invites participants to collaborate with students, educators, farmers, cooks, and artists in constructing the elements of a lunch menu in a series of independent classrooms."

Several other events are happening this weekend as well. The full schedule of events can be viewed at www.chezpanissefoundation.org.

Source:  Berkeley Patch

The menu features "tacos with a twist" -- modern representations of a classic favorite. Customers can order braised lamb neck with dark chile negro and spicy guajillo peppers, carnitas with smoked chipotle peppers, shrimp with Spanish smoked paprika, and a vegetarian spicy tofu taco.

Each taco can be topped with one of six condiments -- and Vigneron suggests that all six can be enjoyed at once, if preferred. They include fresh mango salsa, salsa verde, queso fresco, avocado, lime, and pickled radish in Japanese dashi (sea stock) and mirin (rice wine).

For these dishes, Vigneron is leaving behind most of his favored molecular gastronomy "tech toys" and focusing more on flavors and techniques. "I still utilize some tools, like the pressure cooker I used to cook the lamb and pork, mostly to cut down on cooking time," he said. "It makes the meat tender."

This innovative marketing strategy is launching in Los Angeles and will later head to New York, Chicago, and San Francisco. Chefs Ryan Scott, Rich Gresh, and author Katie Lee will be manning the food truck stations in these cities.

Pico de Gap trucks will be running through the month of September, updating their Twitter feeds with location information at @PicodeGapLA, @PicodeGapNY, @PicodeGapSF, and @PicodeGapChi.

Source:  Los Angeles Times

Four different kinds of wine -- Pinot Grigio, Chardonnay, Merlot, and Cabernet Sauvignon -- will soon be available in grocery stores across the country. They're targeted towards new drinkers, those who are passionate about food and haven't tried wine pairings yet.

Listed on each Entwine label is a pairing suggestion on what kind of meal might work best with it. For example, the crisp and fruity Pinot Grigio lists guacamole, salty cheese, Asian takeout, fish, and tropical fruit for acceptable pairings, while the juicy plum-and-black-tea Merlot pairs well with meats, pizza, wild salmon, and mac & cheese. Each variety has a 2009 label and is retailed at $12.99.

Burrell said that the chance to represent the Entwine line was a natural fit for her. "It's exactly what I do in The Secrets of a Restaurant Chef, make, you know, sort of the unapproachable, approachable and comfortable."

She added that a wine for the "beginning customer in mind" wasn't meant to shut out all wine enthusiasts, either. "If you were the beginning customer or wine drinker or an experienced wine drinker, I think it marries both of your palates. But they made it with the idea of 'let's have fun, let's drink wine'!"

Apart from the Entwine line, what are some of Anne Burrell's other favorite wines for the summer?  She replied, "I'm always a fan of Prosecco, a little sparkly white wine. I drink white wine on the rocks! ... Put a little Prosecco on the rocks and it's like good girl soda. It's just like delicious. Good rosés are really nice, crispy, I'm a fan of Novellino, a fan of Pinot Grigio, Manteno, all what I sort of call 'beach' wines."

Source:  YumSugar