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        Valentine's Day Chocolate

        • Valentine's Day Chocolate

          Nothing's sweeter than giving V-Day chocolate to a loved one, but don't you wonder what's gonna be under the lid? Our panel popped the tops off 22 heart-shaped boxes from $.99 drugstore counter specials to $55 chi-chi boutique bon-bons so you can help guide Cupid's arrow straight to your beloved's sweet spot. In ascending price order... (read on)

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Elmer

          Verdict: DEFINITELY NOT
          Style: Small cardboard heart box
          Contents: 4 chocolates
          Weight: 2.4 oz
          Price: $.99
          Website: elmercandy.com
          Note: Every single person spat theirs out.
          Our panel said: "Bleeeaaaauuugggh!" "Awful - plastic-like." "Way, way too sugary. I could almost taste the granules."

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Russell Stover

          Verdict: GOOFY & SWEET
          Style: Looney Toons Mini-box
          Contents: 3 chocolates
          Weight: 1.75 oz
          Price: $1.29
          Website: russellstover.com
          Note: It's also available with a Bugs Bunny or the Tasmanian Devil design.
          Our panel said: "Totally darling!" "I'd be so excited to get this." "Great for giving out at school."

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Gillham & Grand

          Verdict: CUTE & FUN
          Style: Novelty tin with "kiss / hug / tickle" spinner
          Contents: 3 chocolates
          Weight: 1.5 oz
          Price: $3
          Website: hallmark.com
          Note: Gillham & Grand is made by Fannie May exclusively for Hallmark Gold Crown Stores.
          Our panel said: "Very cute! You could give this to anyone." "Fun!"

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Russell Stover

          Verdict: WEIRD CONCEPT, DECENT CHOCOLATE
          Style: XOXO Just For Him cardboard heart
          Contents: 6 assorted chocolates
          Weight: 3.5 oz
          Price: $2.99
          Website: russellstover.com
          Note: More deluxe editions come in metal, tire-tread embossed tins.
          Our panel said: "Why is this for men in particular? Are they beef and sweat flavored or something?""Pretty standard, but yummy."

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Russell Stover

          Verdict: HORRIBLE
          Style: Foil-wrapped cardboard heart
          Contents: 7 assorted sugar-free creams, chews and crisps
          Weight: 4 oz
          Price: $4.99
          Website: russellstover.com
          Note: A sugar-free pecan candy assortment is also available.
          Our panel said: "Tastes like a tire. Rubbery." "If your sweetie is diabetic, just get them flowers or something instead."

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Russell Stover

          Verdict: HIT OR MISS
          Style: Foil-wrapped cardboard heart
          Contents: 13 assorted creams, chews and nuts
          Weight: 7 oz
          Price: $4.99
          Website: russellstover.com
          Note: This is the #2 best selling heart-shaped box assortment in the US. The 1 lb selection is #1.
          Our panel said: "Seems a little old-fashioned. Not that there's anything wrongwith that." "It really depends on which pieces you get. Some are great and some are kind of nasty." "Not for me, but my Mom would love this."

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Reese's

          Verdict: CAN'T GO WRONG
          Style: Cardboard heart
          Contents: 30 miniature Reese's peanut butter cups
          Weight: 8 oz
          Price: $4.99
          Website: reeses.com
          Our panel said: "You know exactly what you're getting, and it's GOOD!" "You can never go wrong with Reese's, even if the package design is cheap." "The taste is classic goodness. I'd be thrilled to get this. As muchas I'd like to be high-end, I can't escape my love for Reese's."

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Hershey's

          Verdict: GOOD, BUT GO WITH THE REESE'S
          Style: Cardboard heart
          Contents: 54 Hershey's Kisses
          Weight: 8 oz
          Price: $4.99
          Website: hersheys.com
          Our panel said: "Who doesn't love to get Kisses?" "Cute & romantic." "I love this, but it seems a little plain." "It's nice knowing just what you're getting."

          Photo: Rachel Been for AOL

        • Valentine's Day Chocolate

          Producer: Godiva

          Verdict: OKAY IN A PINCH
          Style: Miniature heart gift box
          Contents: 6 foil-wrapped milk chocolate hearts
          Weight: 1.1 oz
          Price: $5
          Website: godiva.com
          Our panel said: "Cute, but not impressive." "Good valentine for the teacher."

          Photo: Rachel Been for AOL

        A Guide to the Bubbly Stuff

        • A Guide to the Bubbly Stuff

          BEST BUBBLES FOR YOUR BUCK

          There's no sound quite so festive as that of a Champagne cork popping, but it can also mean a puffed-up price tag. That doesn't mean you have to skimp on the sparkly stuff. We've got the inside fizz on Cava, Prosecco and other bevies that deliver plenty of bang for the buck, as well as tips about how to store, serve and properly pop it.

        • A Guide to the Bubbly Stuff

          CHAMPAGNE 101

          While many people use the term champagne to indicate any sort of sparking wine, it much more specifically -- and in many countries, legally -- refers to carbonated wine made from white Chardonnay, black Pinot Noir or Pinot Meunier, Pinot Blanc, Arbane or Petit Meslier grapes in the Champagne region of France.

          The amount of sugar added in the Champagne's second fermentation determines its variety, from driest to sweetest.

          • Brut nature: less than 2 (grams of sugar per liter)
          • Extra-brut: 0-6
          • Brut: less than 15
          • Extra dry/sec: 12-20
          • Dry or sec: 17-35
          • Demi-sec: 33-50
          • Doux: more than 50

          Most Champagne is non-vintage, and may be made from a blend of grapes from various years. Blanc de blancs is made from only Chardonnay grapes, Blanc de noirs is produced from black grapes (though it is still a white wine), and Prestige cuvee is a blend specific to a particular producer, generally at thevery top of theirline.

          There's no doubt that it's yummy stuff, but you just might find your fizz on a different part of the grape map.

        • A Guide to the Bubbly Stuff

          PROSECCO, ASTI, FRIZZANTE & SPUMANTE

          Prosecco is Champagne's Italian cousin, and is made exclusively (again with the legality) from Prosecco grapes grown in the Conegliano and Valdobbiadene wine-growing regions north of Venice.

          More importantly, it's got all the festive pop and yum of Champagne, but tends to cost a heck of a lot less. Slip it into your guests' flutes, and we bet that no one will know the difference.

          A traditional Bellini just isn't quite right without the tingle of Prosecco. Get our Bellini recipe.

          Spumante is the general Italian term for sparkling wine. Among the most famous of these are the dessert wines called Asti and the semi-sparkling Frizzante -- both made from the Moscato grape. They're not direct subs for Champagne as they're sweeter and lower in alcohol, but they're a wonderfully sweet end to a festive evening.

        • A Guide to the Bubbly Stuff

          CAVA

          Surprise your guests with delicious, sparkling Spanish Cava. Again, it's often more affordable than Champagne, but doesn't sacrifice a single bit of lusciousness. Cava is produced mainly in the Penedes region of Catalonia, Spain, comesin shades of pink or white, and sweetness levels that are somewhat equivalent to those used to classify Champagne.

          • Brut nature: (Not sweetened)
          • Brut: (extra dry)
          • Seco: (dry)
          • Semiseco: (medium)
          • Dulce: (sweet)

        • A Guide to the Bubbly Stuff

          AMERICAN SPARKLING WINE

          The good ol' USA has made tremendous strides in the sparkling wine field, moving away from the sickly sweet 1970s dinner party staples to tremendously nuanced blends using traditional Champagne grapes like Chardonnay, Pinot noir, Pinot Meunier and Pinot blanc. Due to favorable grape-growing climates such as those California's Sonoma Valley, American sparkling wine producers are able to produce vintage wines nearly every year.

          Though some producers skirt appellation control laws by referring to their product as "California Champagne" and "American Champagne," domestic sparklers have their own appeal, quite distinct from those of Champagne proper.

          Seek out tastings at your local wine shop and see which American fizzies grab your fancy.

        • A Guide to the Bubbly Stuff

          SERVING TIPS

          Hollywood may love a showy pop and fizz, but that's just spraying away the good stuff. For guest (and spirits) safety, aim away from any faces or breakable objects, tilt the bottle at a 45 degree angle and hold the cork in place. Twist the bottle gently and ease the cork up and out. It might not be quite as spectacular a presentation, but you'll have plenty more to sip!

          And NEVER use a corkscrew. The corks are highly pressurized, and these aren't the kind of New Year'sfireworks you want to see.

          Chill the bottle down to about 43-48 degrees in a Champagne bucket or sink filled with ice and water, and fill flutes about 2/3 of the way. And don't stick the bottle in the freezer for a quick chill. Fill a bucket with ice, water and a handful of salt and plunge the bottle in for about 30 minutes, or stick it in the fridge for no longer than one hour.

        • A Guide to the Bubbly Stuff

          FIZZY COCKTAILS

          Still thirsty? Browse more Champagne cocktail recipes in our Champagne Cocktail Guide, or mix up these fizzy faves.

          Pomegranate Champagne Punch
          Blue Champagne
          Cockney Champagne
          Champagne Punch
          Strawberry Champagne Punch
          Strawberry Lemon Champagne Frappe
          Champagne Fizz
          Champagne Martini
          Melon Champagne
          Mock Champagne
          Champagne Rita
          Dangerous Orbit Champagne Cocktail

        Top 11 American Restaurants

        Top 11 Rated Recipes

        • Top 11 Rated Recipes

          Bacon Wrapped BBQ Shrimp

          "We had these at my wedding!! The taste is so smoky, yet it's still delicate...I shall savor it...my new favorite recipe!"
          - VelSi2

          Get the Bacon Wrapped BBQ Shrimp recipe
          Credit: Jim Franco, jupiterimages

        • Top 11 Rated Recipes

          Oreo (TM) Cookie Cake

          "Oreo Cookie Cake with a TwistYou can layer this recipe in a child's sand bucket wth a shovel (mixture, cookies, mixture, cookies) and then put a few gummie worms on top and call it either "Dirt Cake" or "Potting Soil"which is what my family does. It makes for a cute presentation of a yummy dessert!"
          - Cristina62101

          Get the Oreo (TM) Cookie Cake recipe
          Credit: All Recipes

        • Top 11 Rated Recipes

          Inside-Out Cheeseburgers

          "juicy, juicy, juicy!!!!!
          made the inside out burger....mmm, mmm...... came out so juicy and tasty!!! one of the best i have ever had!!!"
          - Suitman36

          Get the Inside-Out Cheeseburgers recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Ginger-Soy London Broil

          "Awesome, said my grandson!
          I made this one evening when my 10 year old grandson was visiting. He has been asking me to make it again, since that time. It was so "awesome" he said."
          - Raineered

          Get the Ginger-Soy London Broil recipe
          Credit: The Companion Group

        • Top 11 Rated Recipes

          Funnel Cakes II

          "Truly the best.... No more carnival cakes here
          So easy to make and most important the best ever tasted. Made them for the kids and the adults neighbors enjoyed them more as they are more experienced with funnel cakes !!Enjoy Enjoy"
          - GEbuilder

          Get the Funnel Cakes II recipe
          Credit: Brooke Slezak, jupiterimages

        • Top 11 Rated Recipes

          No-Bake Cookies

          "FANTASTIC!
          I have been trying to find a really great new no bake cookie recipe! This was it! Thanks a ton the kids loved them!"
          - Bustersmom369

          Get the No-Bake Cookies recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Honey-Soy Broiled Salmon

          "This is fantastic
          I can't cook and my kids hate everything I make. This recipe is so easy, even I could do it! You don't need fancy ingredients and the prep time is minimal. The result was fantastic. I can't wait to make it again and will try it with chicken soon."
          - Bgallet

          Get the Honey-Soy Broiled Salmon recipe
          Credit: EatingWell

        • Top 11 Rated Recipes

          Cranberry & Herb Turkey Burgers

          "Why Eat Beef Burgers
          Making healthier choices can be a chore, but these burgers make more sense taste wise than beef! Fantastic taste!"
          - Adoneyejah

          Get the Cranberry & Herb Turkey Burgers recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Chicken Cordon-Bleu
          "This was awesome. The whole family loved it! Worth repeating."
          - Lynflann
          "This is a great recipe. It was a huge success!"
          - Lissy15
          Get the Chicken Cordon-Bleu recipe
          Credit: Eating Well

        • Top 11 Rated Recipes

          Cajun Chicken Pasta
          "Tastes like you got it from a restaurant.
          This was excellent! I would recommend it to anyone. Very easy to make and it tastes like a chef slaved over the stove to make it."
          - GildaB
          Get the Cajun Chicken Pasta recipe
          Credit: All Recipes

        Annoying Restaurant Trends

        • Annoying Restaurant Trends

          We Could Do Without...

          Hey, we're pretty easy customers to please. We don't get wacky with special order demands, and always tip pretty darned well. Still, we can't help wishing a few restaurants trends were permanently off the menu. Read on for our thoughts on daily specials, bottled water and the ubiquity of freshly ground black pepper.

        • Annoying Restaurant Trends

          We Could Do Without...

          Recitation of the Specials

          Would it really be so hard to print it out or write it on a board? That way we'd actually remember if the beet 'n chive compote came with the lamb or the duck, and wouldn't have to feel like such a stingy nincompoop for asking the server to say the price out loud.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          I'm Sorry, We Just Sold the Last One

          Yet you taunted us with the five-minute description just now?

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Bottled Water Up-selling
          Putting aside the negative environmental impact of all that excess glass & plastic, are restaurateurs implying that the H20 they're using to cleanse the veggies and cook the pasta issomehow sub-palatable, or are they just trying to dunk the customer? We'd rather splash our cash on desserts and apps than pour it out on something that should just flow freely from the tap.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Up-selling In General

          While we're certainly sympathetic to waitstaff who, due to the untenable circumstance of sub-minimum wage base pay, rely on percentage-based tips, but really -- if we wanted to start with an appetizer, we would have ordered one.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Listing the Birthplace of Every Ingredient

          "Organic Peruvian Tangelo Seared Aged Newark Wildebeest on a Bed of Wilted Gowanus Farms Pre-Natal Endive"
          We're loco for locavorism and super-psychedfor sustainable organic farming, but it doesn't taste any better just 'cause we know the name of our tenderloin's first cousin and where it went to summer camp.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          The 'Tini Suffix

          Flirtini. Chocotini. PB&Jtini. Just 'cause it's in the V-shaped glass does not a martini make it. Certainly we're huge fans of the mixological madmen shaking up Lavender Wonderbread Fizzes and Cranberry Clorox Collinses at our favorite gastro-boites, but if there's anything other than gin*, vermouth and an olive or a twistin the glass, it may be a drink, or even a cocktail, but it ain't a 'Tini. (We blame Sex and the City, but that's a whole 'nother story.)

          *Vodka martinis are vodka martinis. A plain ol' martini is gin-based. Harrumph. Argue in our Drinks Blog

          Got a restaurant gripe? Sound off inour blog comments.
          Image Credit: Bill Brady Studio212 Photography

        • Annoying Restaurant Trends

          We Could Do Without...

          Would You Like Freshly Ground Black Pepper On That?

          No. No we wouldn't. And you're scaring us with that Louisville Slugger of a spice grinder.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Trios & Duos

          "Heirloom Pork Prepared Two Ways with a Roulette of Seasonal Carrots"
          Is the chef hedging his bets? Did he or she run short of some critical ingredient and have to go halvsies? Oneof the bunch is bound to outshine the other, making you wish you'd gotten a stab at a full-sized portion of that instead.

          Got a restaurant gripe? Sound off in our blog comments.

        • Annoying Restaurant Trends

          We Could Do Without...

          Over-pouring

          Attentive service is certainly something to be celebrated, but the slow 'n steady sippers among us are kinda getting corked when we're sharing a bottle of wine with someone who's quicker on the chug than us. If our servers would just give us a chance to catch up instead of topping off after every couple of sips, the whole party might stand a chance of staying sober through dessert.

          Got a restaurant gripe? Sound off in our blog comments.

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