I’m so damn tired of science interfering with my food enjoyment. First it was laboratory-created additives. Then artificial colorings and hydrogenated fats came under fire for (surprise, surprise) causing obesity, heart disease and cancer. And then there’s the great egg debate. They’re bad, they’re good, yolks bad, whites good, and on and on.

Tabatha Roybal

From road warrior to Thunderdome

Having spent several years gorging myself on the finest barbecue Kansas City has to offer, New Mexico's slim pickings are like a glimpse into a post-apocalyptic world. Who could’ve guessed that a real-life Mad Max would come to the rescue?

Veladora, Tofanelli Vineyard, Sauvignon Blanc, 2006

Sauvignon Blanc (So-veen-yawn BlahN) is enjoying a spike in popularity among wine lovers, and though not yet as fashionable as, say, Chardonnay or Pinot Grigio, it remains an incredible value. This wine is a summer refresher with extremely aromatic citrus and melon flavors. And due to its high levels of acidity, it's one of the best varietals for pairing with a wide assortment of dishes.