Paul Fraughton / The Salt Lake Tribune

Are you looking for a new wine, cocktail or micro-brewed beer? In this column, we ask a Utah expert for a recommendation. This week we talked to: Christopher Cox » Wine manager at Fleming's Prime Steakhouse and Wine Bar, Salt Lake City.   Full Story

AP Photo/Matt Rourke

If you ever leave the grocery store with a slight sense of bewilderment at what you've just bought, you are not alone. Despite the utilitarian look of most grocers' shelves, careful science goes into deciding how to display the thousands of items each store carries and how to make them appeal   Full Story

Rick Egan / The Salt Lake Tribune

$11.95; $19.95 » The fondue at Franck's is a gorgeously molten mass of Gruyère, Emmentaler and Swiss cheeses. Big cubes of fluffy artisan bread, sans crusts, await a thorough dunking.   Full Story

Francisco Kjolseth / The Salt Lake Tribune

Thanks to a global marketplace, Utahns can enjoy many different cheeses. This week we explore: burrata. What it is? » A southern Italian specialty made from fresh cow's milk.   Full Story